This is one of our favorites for the grill. So much flavor! and very easy. I like to stick with the easy recipes. My chances for success are much greater! This one is a sweet-hot, with a real nice kick! I took the skin off, and it still grills up with a nice crispy, crackling crust and very moist, as long as the chief griller remembers to keep the dial set to "Medium" and not "Call the Fire Dept" cooking on high flames!
I have no notes on this one, it was great exactly as written. Must not have screwed this one up or else I'd have made a note. That usually doesn't happen, I'm pretty big on leaving a step or two out of things because sometimes I have the attention span of a flea. Anyway, I've used both the orange and the pineapple juices, I use whatever I have on hand, either one would be good. Tonight I used orange juice. I know nothing about Tequila except from my days of college, way back when, and now I just use Jose Cuervo, probably the cheaper one. Great in a sauce, not in a glass as far as I remember! Sides were Cucumber Salad and Ina Garten's Guacamole Salad.
Tequila-Glazed Chicken with JalapeñoBon Appétit, August 2007
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
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.
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.
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.
For the Cucumber Salad I cheated with this one, I used Simple Syrup from Trader Joe's just because I had a bottle I bought to try. Worked out great.
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
1 large hothouse cucumber, peeled and sliced very thin
1/2 red onion, sliced very thin
In a small pan, combine sugar and water; cook over medium heat, stirring, until liquid boils and sugar is dissolved. Remove from heat and let cool to room temperature. Add the rice vinegar, pepper and salt. Place the sliced cucumbers, and onions in a bowl, pour marinade over; stir to blend. Cover and refrigerate for up to 2 hours.
and Guacamole Salad, this one from Ina Garten, so good, I didn't change a thing!
Ina Garten (Barefoot Contessa, Food Network)
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Just a heads up...
Mother's Day is coming soon, on Sunday, May 10th. Barb from Foley's Follies is hosting a fun Mother's Day event. She mentions it on her brownie post! It looks to be a very special event! Please feel free to check out her blog in the coming days when she posts her Mr. Linky so you can join in if you're interested! Even if you don't join the event, check out the brownies on her post, they'd be great with a tall glass of ice cold milk :)