Tequila-Glazed Grilled Chicken Thighs

• bone-in chicken thighs, skinned↗6
• teaspoons ground cumin↗1 1⁄2 teaspoons
• teaspoon chili powder↗1 teaspoon
• teaspoon kosher salt↗3⁄4 teaspoon
• teaspoon dried chipotle powder↗1⁄4 teaspoon
• cup pineapple juice↗3⁄4 cup
• cup tequila↗1⁄3 cup
• cup honey↗1⁄4 cup
• teaspoons cornstarch↗2 teaspoons
• teaspoons water↗2 teaspoons
• teaspoons grated lime rind↗2 teaspoons
• tablespoons fresh lime juice↗3 tablespoons
• teaspoon crushed red pepper flakes↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Preheat grill to medium-high heat.

2. 2

   Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.

3. 3

   Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes).

4. 4

   Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.

5. 5

   Add cornstarch mixture to juice mixture, stirring constantly with a whisk.

6. 6

   Bring to a boil, and cook for 1 minute, stirring constantly.

7. 7

   Remove from heat, and stir in lime rind, lime juice, and red pepper.

8. 8

   Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.

9. 9

   Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.