Friday, April 30, 2010

Flashback Friday: Grilled Tequila Chicken...

Flashing back to a recipe I made a year ago. It was another gorgeous day and we love grilling, especially when it's nice outside. Reminded me just how much we loved this grilled chicken recipe. The Griller is a good sport, he should have a been a mailman... rain, sleet, snow or shine! I love revisiting, this one was really a great recipe, and just as good good cold then day. I won't mention I had it for breakfast, standing in front of the frig!

The original post is here...
Tequila-glazed Chicken with Jalapeño

Tequila-Glazed Chicken with Jalapeño 
Source: Bon Appétit, August 2007 - Molly Stevens
Printable Recipe

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.


Check out more flashbacks over at Kitchen Bouquet with Suzy! On Fridays Suzy digs into her photo archives to blog about something from the past. Maybe you have some oldies but goodies you want to share too. Grab the logo and link back to Suzy when you have time to do a Flashback Friday post.


  1. Oh yummy, now you are talking my kind of much better than fish tacos!

  2. I'm thankful for flashbacks - reminds me I want to try this one sometime! I'm hungry and I sure one to reach through the screen for this one!

  3. You sure know how to spice it up in the chicken (I mean kitchen), Carol! What delicious looking chickie!

  4. Wow!
    Carol, a double dose of heat in this beautifully spicy dish beckons for an ice-cold cerveza, don't you agree?

  5. A great weekend dinner! Love the use of Tequila in the dish. I usually use Sherry to do something similar.

  6. This tequila and jalapeno grilled chicken rocks. I have bookmarked it! I love great grill recipes. Knowing that you stood in front of the refrigerator to eat this chicken for breakfast is proof that I need to ask the husband to fire up the grill again. Thanks.

  7. Ahhhh, remember this well!! I'm not one for much 'heat', but by toning it down just a bit I bet it will still be great!

  8. You are definitely my go to person for chicken recipes. Love the way this one sounds. Cold chicken is fine by me! Thanks for joining me for the Flashback!

  9. Love that spicy goodness in this recipe and will definitely have to try it. Bet it's great!

  10. Thank you all for the nice comments :) and thanks, Kathleen! It's been22 years really fun years!

  11. Happy Anniversary and many more, Carol!

    I loved the fish taco recipe you posted last and this looks equally yummy. I love spicy food!

    Hubby & I spent the day walking around the east and west village. Lots ot blog!

  12. Carol, now that I've seen this again, it reminded me to make it. Sounds really good. But, maybe you remember, I only do boneless skinless chicken breasts... think it'll work ok?

  13. Can't go wrong with tequila and chilies; it reminds me of a recipe for fajitas I made once. Plus the chicken has such an appealing color!

  14. That chicken looks delicious, I sure will make that someday. Thank you

  15. I love anything that blackens and caramelises. This would taste great. Thanks for reposting!!

  16. I love this "sweet and sour and spicy" recipe. Aha, its the tequilla adding to the "ump"



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