As summer is slowly coming to an end, there are many things I won’t miss. I won’t miss that time of day when the air conditioning loses the battle with the sun and our upstairs is stuck at a crisp 82 degrees for the afternoon. I won’t miss going outside and sweating, reversing any of my attempts to look decent. I won’t miss the front page of the newspaper having 75% of the stories relating to record temperatures, drought, or false promises of rain fall.
I will miss grilling. Now, here in Texas you can really grill pretty much year round. We had an 80 degree Christmas a few years back- the winter months don’t stop us from grilling. However, I will be going back to my apartment where I only have an oven and stove but no grill.
Grilling is a healthy and quick way to prepare delicious meals. And my favorite part: a lot less clean up. This chicken was a nice change from the typical barbeque grilled chicken.
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon kosher salt
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water.
2 teaspoons lime zest (about 1 lime)
3 tablespoons fresh lime juice
1/4-1/2 teaspoon crushed red pepper flakes
Cut chicken breast into about 4 ounce pieces. Pound out to desired thinness. Combine cumin, chili powder, and kosher salt. Rub mixture onto chicken.
In a small saucepan, combine pineapple juice, tequila, and honey. Bring to a boil over medium to low heat. Continue to cook until mixture is reduced, about 10 minutes. Combine cornstarch and water in a small bowl, mix well. Add cornstarch mixture slowly to juice mixture, stirring constantly with a whisk. Bring mixture to a boil and cook for 1 minutes, stirring constantly. Remove from heat. Add lime zest, lime juice, and red pepper flakes.
Spray grill with nonstick cooking spray. Cook chicken on grill, about 5-7 minutes for each side depending on thickness. While chicken cooks on grill, baste with juice mixture throughout. Set aside approximately 1/4-1/2 cup of mixture to be used as sauce if desired.