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Tequila-Mustard-Glazed Chicken Skewers

Tequila-Mustard-Glazed Chicken Skewers

Marinated Chicken:

½ cup tequila

½ cup light brown sugar

3 tbsp. extra-virgin olive oil

4 cloves garlic, chopped

1 tbsp. chopped oregano

1 tbsp. Kosher salt

3 pounds skinless, boneless chicken thighs, cut into ½-inch-wide strips

Tequila Mustard:

4 large egg yolks

¼ cup water

¼ cup malt vinegar

¼ cup honey

¼ cup 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, to taste


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, 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. Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Transfer ½ 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 ½ cup of mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard. Recipe makes 24 skewers.

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