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Tequila-Glazed Chicken with Jalapeño

Source of Recipe


Bon Appétit, August 2007



List of Ingredients



• 1½ Tbsp whole coriander seeds, coarsely ground in spice mill or mortar with pestle
  
• 1¾ tsp coarse kosher salt
  
• ½ tsp dried crushed red pepper
  
• One 3½- to 4-pound cut-up (best of fryer) chicken
  
• 1/3 cup orange juice or pineapple juice
  
• ¼ cup gold or silver tequila
  
• 2 Tbsp (packed) golden brown sugar
  
• 2 Tbsp honey
  
• 1 to 2 red jalapeño chiles with seeds, finely chopped
  
• 1 shallot, minced
  
• .
  
• Nonstick vegetable oil spray
  






Instructions



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. Combine orange juice, tequila, brown sugar, honey, one 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 one more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
   
   
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 a fork, or until instant-read thermometer inserted into chicken registers 170 degrees, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
   
   Makes 4 servings.