This is seriously the best chicken on the grill! The only thing I modified slightly was that I used coriander powder rather than grinding the seeds myself. Also, I just used chicken legs and thighs instead of a whole chicken.
Ingredients
- 1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
- 1 3/4 teaspoons coarse kosher salt
- 1/2 teaspoon dried crushed red pepper
- 1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
- 1/3 cup orange juice or pineapple juice
- 1/4 cup gold or silver tequila
- 2 tablespoons (packed) golden brown sugar
- 2 tablespoons honey
- 1 to 2 red jalapeño chiles with seeds, finely chopped
- 1 shallot, minced
- Nonstick vegetable oil spray
Preparation
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Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
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Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
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Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
