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Tequila-Mustard-Glazed Chicken Skewers. Photo © Jody Horton
© Jody Horton

Tequila-Mustard-Glazed Chicken Skewers

  • ACTIVE: 35 MIN
  • SERVINGS: Makes 24 skewers

James Holmes, a Farmhouse Delivery CSA customer, developed the glaze for this recipe while experimenting with homemade mustards.

Marinated Chicken

  1. 1/2 cup tequila
  2. 1/2 cup light brown sugar
  3. 3 tablespoons extra-virgin olive oil
  4. 4 garlic cloves, chopped
  5. 1 tablespoon chopped oregano
  6. 1 tablespoon kosher salt
  7. 3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips

Tequila Mustard

  1. 4 large egg yolks
  2. 1/4 cup water
  3. 1/4 cup malt vinegar
  4. 1/4 cup honey
  5. 1/4 cup tequila
  6. 2 tablespoons freshly squeezed lime juice
  7. 1 tablespoon dry mustard
  8. 1 tablespoon ground coriander
  9. 1 tablespoon ground cumin
  10. 1 tablespoon chile powder
  11. 1 teaspoon finely grated lime zest
  12. Salt
  1. In 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.
  2. In 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.
  3. Soak 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.

Suggested Pairing

Beer Floral IPA: Ithaca Flower Power.

Wine Ripe, full-bodied California Roussanne.

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