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Tequila-Glazed Chicken with Jalapeño

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Tequila-Glazed Chicken with Jalapeño

Tequila-Glazed Chicken with Jalapeño

amanda

Equipment

  • - Meat Slicer

  • - Digital Measuring Cups

  • - Juicer (optional)

  • - Mixing Bowls

  • - Silicone Spatula

  • - Pastry Brush or Wire Whisk

  • - Roasting Pan with Rimmed Baking Sheet (optional)

  • - Nonstick Skillet (optional)

  • - Citrus Juicer (optional)

  • - Chef's Knife

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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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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