Last week, I broke out my new favorite grill pan and it was on. I do not need much convincing when it comes to cooking with tequila (or rum for that matter), but I was smart – I didn’t turn on the gas stove until I had all the glaze ingredients in the saucepan and cautiously brought the mixture to a boil. After a near-miss inferno with the short rib enchiladas, I learned my lesson. I also went out and bought a fire extinguisher for the kitchen. I was not cooking with tequila until I was fully prepared. I have no desire to channel my inner Fire Marshall Bill, ya know. Also, to bump up the garlic flavor, I added some Mojo de Ajo in place of the Olive Oil and that was a nice touch.
This recipe was SOOO good – and, if there are any leftovers, this scrumptious chicken is perfect for tacos or quesadillas, for a killer pizza topping or even for soup. I served it with my Roasted Corn, Tomato and Black Bean Salad and it was the perfect way to bring in the 4th of July.
Now I have to ask you – what is YOUR favorite Grilling Recipe? Also – have you ever had a “near miss inferno” issue in the kitchen or do you keep your fire extinguisher at the ready.
Gather the Ingredients
Making the Ancho Chile Spice Rub
Adding some Mojo de Ajo to the mix
Spiced Rubbed Chicken On The Grill
Letting the Agave Tequila Glaze Come to a Furious Bubble
Adding the Agave Tequila Glaze to the caramelized spiced chicken thighs
Ancho Tequila Chicken
[mpprecipe-recipe:372]
