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More cooking with booze! June 17, 2011

Posted by Peeps in Cooking, Cooking Light, Food, Home.
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It’s grilling season.  And while burgers and such are just fine, we enjoy the chance to try something new once in a while.

In our effort to try something from each of the cooking magazines we get, we found something in Cooking Light that sounded like it was just what we were looking for.  Tequila-Glazed Grilled Chicken Thighs.  Given our fondness for refreshing beverages that contain tequila during the Summer months, we decided to give it a try.
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As I included a link to the actual recipe, I won’t bother to give you all the details. Not that there are very many to give, this is about as easy as they come. Mix together cumin, chili powder, salt and powdered chipotle together and coat the chicken with the spice mixture. The coated chicken goes back into the fridge. If you’d like, this step could probably be done the day before. But at least give the meat an hour to soak up some flavor.
We decided to use boneless breasts instead of thighs. My wife likes white meat much more. And that’s fine with me.
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While your chicken is getting all yummy, make the glaze. Combine the pineapple juice, honey and tequila in a small pan and cook until it’s reduced by about half.
For what’s it’s worth, pineapple juice is not something we normally keep in stock in the pantry. We needed some several years ago for some project and got a six pack of the small cans. We used the last one for this recipe. But oddly enough, on our next trip to the store, we got another six pack. Go figure.
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Once the glaze has reduced, add the corn starch and water slurry and bring to a boil for about a minute. Off heat, you then add the zest, lime juice and red pepper.
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At this point, you’re ready to go.
Once your grill is hot and the grates are clean, the chicken goes on. Cook on direct heat, basting every couple of minutes, for about ten minutes, turning the chicken once.
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Move chicken to off direct heat and continue cooking and basting until chicken is done. Breast meat will cook more quickly than thigh meat, so be sure to use your thermometer.
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We served this with rice and a salad. It was great! The chicken was nicely seasoned and the glaze was a treat. Spicy, sweet, tangy. Everything a glaze should be. We will definitely be doing this again. And we’re going to have to start buying bigger bottles of tequila.

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Comments

1. mazco - June 17, 2011

BOOZE! BOOZE! BOOZE!

Carpe cerevisia and all that!

Peeps - June 20, 2011

I’m surprised you remember that.

2. The Innkeeper's Daughter - June 19, 2011

Tell me it was accompanied by summer margaritas, please!

Peeps - June 20, 2011

Sadly, no. We had enough tequila for the meal. I’ll have to fix that soon.

The Innkeeper's Daughter - June 22, 2011

peeps I am disturbed and sad…that meal just screamed for your margarita recipe.

Don’t forget, too, that we’ve been perilously short of ice – a bag or two every night on the foot takes its toll on the ice maker! 😦 The good news is that the foot is on the mend – so our ice supply can go back to its intended purpose – margaritas and doggie treats. 😀

3. The Innkeeper's Daughter - June 23, 2011

ahhhh, relieved!


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