Ingredients
1/2 c. tequila
1/2 c. light brown sugar
3 tbsp. extra-virgin olive oil
4 clove garlic
1 tbsp. chopped oregano
1 tbsp. kosher salt
3 lb. skinless, boneless chicken thighs
4 large egg yolks
1/4 c. water
1/4 c. malt vinegar
1/4 c. honey
1/4 c. tequila
2 tbsp. freshly squeezed lime juice
1 tbsp. dry mustard
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. chile powder
1 tsp. finely grated lime zest
salt
Preparation
Step 1In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano, and salt. Add the chicken, toss to coat, cover, and refrigerate for 1 hour.Step 2In a saucepan, whisk together 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. Transfer to a heatproof bowl. Stir in the lime zest and season with salt. Let cool to room temperature, then refrigerate.Step 3Soak 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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
