Tequila-Glazed Chicken with Jalapeño

Name: Tequila-Glazed Chicken with Jalapeño
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ tablespoons coriander seeds; 1¾ teaspoons coarse kosher salt; ½ teaspoon dried crushed red pepper; 1 whole chicken; ⅓ cup orange juice or pineapple juice; ¼ cup tequila; 2 tablespoons brown sugar; 2 tablespoons honey; 2 whole red jalapeño chiles; 1 whole shallot; 1 spray nonstick vegetable oil spray

Succulent chicken pieces marinated in aromatic coriander and spices, then grilled to perfection with a sweet and spicy tequila glaze. The jalapeños add a kick while orange juice and honey create a caramelized finish.

4 servings

6 hr 45 min

Published October 4, 2025

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Ingredients

•1½ tablespoons coriander seeds
•1¾ teaspoons coarse kosher salt
•½ teaspoon dried crushed red pepper
•1 whole chicken
•⅓ cup orange juice or pineapple juice
•¼ cup tequila
•2 tablespoons brown sugar
•2 tablespoons honey
•2 whole red jalapeño chiles
•1 whole shallot
•1 spray nonstick vegetable oil spray

Cooking Instructions

1.
Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
360 min
2.
Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
20 min
3.
Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
25 min

Ingredients

•1½ tablespoons coriander seeds

•1¾ teaspoons coarse kosher salt

•½ teaspoon dried crushed red pepper

•1 whole chicken

•⅓ cup orange juice or pineapple juice

•¼ cup tequila

•2 tablespoons brown sugar

•2 tablespoons honey

•2 whole red jalapeño chiles

•1 whole shallot

•1 spray nonstick vegetable oil spray

Cooking Instructions

Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.

360 min

Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.

20 min

Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

25 min