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Tequila Mustard Glazed Chicken Skewers

July 26, 2011

You know when a recipe completely shocks you with its deliciousness?  This is one of those recipes.  So often marinating

tequila mustard chicken

chicken doesn’t do a whole lot, but this marinade really did and I think it’s because it was like a brine and it made the chicken nice and flavorful- garlicky, sweet and tangy.  Don’t skip making the mustard sauce…it’s a great tangy counterpoint to the sweetness of the chicken and it’s always nice to ingest tequila with your dinner.  I’ve made these twice now and both times I have combined chicken breast or tenderloins with thighs and they both grill up well.  The thighs are nice because they get charred around the edges but stay moist.  This is a great entertaining dish or potluck dish.  Perfect for summer grilling.  This recipe comes from Food & Wine and serves 4 (because you are guaranteed to eat a lot of them).

ingredients:

For the chicken:

1/2 c tequila

1/2 c light brown sugar

3 T extra-virgin olive oil

4 garlic cloves, chopped

1 T  chopped oregano

1 T kosher salt

3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips

For the mustard sauce:

4 large egg yolks

1/4 c water

1/4 c malt vinegar

1/4 c honey

1/4 c tequila

2 T freshly squeezed lime juice

1 T dry mustard

1 T ground coriander

1 T ground cumin

1 T chile powder

1 teaspoon finely grated lime zest

Directions:

Marinate the chicken in a large bowl or zip top bag by combining the tequila, brown sugar, olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour or overnight.

To make the mustard sauce, whisk together in a large saucepan or skillet the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder. Cook over low heat, whisking, until thickened, 5 minutes; do not boil or the eggs will cook.  Transfer to a heatproof bowl.  Stir in the lime zest and season with salt. Let cool to room temperature, then refrigerate.

Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers; grill over moderate heat, turning, until browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.

 

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