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Wednesday, July 16, 2008

Tequila-Glazed Chicken with Jalapeno

Here is a grilled chicken recipe that is simple to prepare and has an awesome flavor, it's sweet, spicy and smoky. The original recipe calls for using red jalapenos, but my local grocery only had green on this outing. I came across the recipe in the August '07 issue of Bon Appetit and I'm glad that I saved it. Try this one out, it's good cold the next day, too!
Tequila-Glazed Chicken with Jalapeno
1 1/2 Tbsp. whole coriander seeds, coarsely ground
1 3/4 tsp. coarse kosher salt
1/2 tsp. dried crushed red pepper
1 3 1/2-to 4-lb. cut up chicken
1/3 cup pineapple juice
1/2 cup gold or silver tequila
2 Tbsp. (packed) golden brown sugar
2 Tbsp. honey
1 t0 2 jalapeno chiles, finely chopped
1 shallot, minced
Mix coriander, salt and red pepper. Sprinkle all over chicken. Arrange chicken skin side up on a baking sheet; cover and chill at least 6 hours or overnight.
Combine juice, tequila, honey, jalapenos and shallot in small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Cool glaze. Transfer 3 tablespoons to a small bowl and set aside for serving.
Arrange chicken on prepared grill, skin side up. Grill for 15 minutes, turning occasionally. Brush chicken with glaze. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with a fork, turning and brushing with glaze, about 10 minutes longer. Transfer to a platter and spoon reserved glaze over top.

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