Tequila-Glazed Grilled Chicken

We used breasts instead of thighs and orange juice instead of pineapple juice, and this recipe was delicious! We'll definitely be making this again and trying the pineapple. We also had the Southwest version of Microwave Smashed Potatoes on the side ~ great flavor combo!

Yield: 6 servings (serving size: 1 breast & 2 Tbsp sauce)

Prep Time: 20 minutes (+ marinading time)

Ingredients:

• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon chipotle chile powder
• 3/4 cup pineapple juice 
• 1/3 cup tequila
• 1/4 cup honey 
• 2 teaspoons grated lime rind 
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• 6 boneless, skinless chicken breasts
• Cooking spray
• 2 teaspoons cornstarch 
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• 2 teaspoons water

Preparation:

1. Combine first 11 ingredients in a large zip-loc bag. Marinade in refrigerator for at least an hour, turning occasionally.
2. Preheat grill to medium-high heat.
3. Drain marinade into a small saucepan; boil for 5 minutes, reduce heat. Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to marinade, stirring constantly with a whisk. Bring back to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4. Place chicken on grill rack coated with cooking spray. Cover and grill for 5 minutes on each side. Serve with marinade sauce.

Nutritional Information:

• Calories: 241
• Fat: 7.6g
• Saturated fat: 2.1g
• Monounsaturated fat: 2.8g
• Polyunsaturated fat: 1.7g
• Protein: 18g
• Carbohydrate: 17.2g
• Fiber: 0.4g
• Cholesterol: 64mg
• Iron: 1.2mg
• Sodium: 374mg
• Calcium: 19mg