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Recipes

Tequila-Glazed Chicken With Jalapeno

By Molly StevensPhotography by Noel Barnhurst
Image may contain Animal Food Pork and Bird

Recipe information

  • Yield

    4 Servings

Ingredients

1

1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle

1

3/4 teaspoons coarse kosher salt

1

/2 teaspoon dried crushed red pepper

1

(3 1/2- to 4-pound) cut-up (best of fryer) chicken

1

/3 cup orange juice or pineapple juice

1

/4 cup gold or silver tequila

2

tablespoons (packed) golden brown sugar

2

tablespoons honey

1 to 2

red jalapeño chiles with seeds, finely chopped

1

shallot, minced

Nonstick vegetable oil spray

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

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