Tequila-Glazed Chicken with Jalapeño
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.
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
