*If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chili powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Preheat grill to medium-high heat using both burners. After preheating turn the left burner off (leave the right burner on).
Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes).
Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring 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.
Place chicken on grill 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, basting occasionally.
Yield: 6 servings (serving size: 1 thigh).
calories, 241; fat 7g (sat. 2.1 g, mono 2.8g, poly 1.7g); protein, 18g; carb, 17.2g; fiber, 0.4g; chol, 64mg; iron, 1.2mg; sodium 374mg; calc 19mg
from Cooking Light, June 2011 issue