When you’re in the mood for that Southwest taste, try this recipe. It’s quick, easy and the taste is to die for!
Serves 4 – 6
• 6 chicken thighs, bone-in, skin on
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp chipotle chile powder
• 3/4 cup pineapple juice
• 1/3 cup Tequila
• 1/4 cup honey
• 2 tsp cornstarch
• 2 tsp of water
• 2 tsp honey
• 2 tsp lime zest
• 3 Tbs lime juice (fresh)
• 1/4 red pepper
• 1 tsp sugar
Begin by mixing all of the dry rub ingredients in small bowl and rub on the chicken, pressing firmly.If you have time, refrigerate for 4 – 5 hours, if not 30 minutes will be fine.
Combine pineapple juice, tequila and honey in a small saucepan and cook until reduced, about 10 minutes.
Combine cornstarch and 2 tsp water in a small bowl and add to the juice mixture, stir with a whisk, bring to a boil and cook, stirring constantly for 1 minute.
Remove from heat and add the 3 Tbs of lime juice, zest, red pepper and sugar.
Prepare the grill for direct and indirect heat, grill chicken over the high heat about 5 minutes on each side until brown and beautiful, basting with juice mixture.
Move to indirect heat and continue cooking and basting another 10 minutes or so.Done! Absolutely delicious!