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Tequila Mustard Glazed Chicken Skewers
Posted By GKC On February 19, 2012 @ 1:59 am In Weekly Recipes | 2 Comments
Makes 24 skewers
1/2 cup tequila
1/2 cup brown sugar
3 tablespoons olive oil
4 garlic cloves, chopped
1 tablespoon chopped oregano
1 tablespoon kosher salt
3 pounds skinless, boneless chicken, cut into 1/2-inch-wide strips
4 large egg yolks
1/4 cup water
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup tequila
2 tablespoons lime juice
1 tablespoon dry mustard
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chile powder
1 teaspoon finely grated lime zest
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.
In a saucepan, whisk together the egg yolks, water, 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. Let cool to room temperature, then refrigerate.
Soak 24 bamboo skewers in water for 30 minutes. Heat a grill pan over medium-high heat. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers. Add to pan, and cook about 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and continue cooking until cooked through. Serve the skewers with the remaining mustard.
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