A nice twist to grilled chicken!
1 1/2 teaspoons ground cumin.
1 teaspoon chili powder.
3/4 teaspoons sea salt.
1/4 teaspoon chipotle chili powder.
6 bone-in chicken thighs.
3/4 cup pineapple juice.
1/3 cup tequila.
1/4 cup honey.
2 teaspoons corn starch.
2 teaspoons water.
2 teaspoons grated lime rind.
3 tablespoons lime juice.
1/4 teaspoon crushed red pepper.
1. Preheat grill to medium-high using both burners. After preheating, turn the left burner off. (leave the right burner on)
2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3. Bring the pineapple juice, tequila, and honey to a boil in a small sauce-pan; cook until reduced to 3/4 cup (about 10 minutes).Combine cornstarch and 2 teaspoons water in a small bowl, stir well. Add cornstarch mixture to juice mixture, stirring constantly with whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 teaspoons lime juice, and red pepper.
4. Place chicken on rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture.Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, occasionally basting.
We had this with corn on the cob and pasta salad.