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
Preparation:
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.