1/2 cup tequila
1/2 cup light brown sugar
3 TBL olive oil
4 garlic cloves, chopped
1 TBL chopped oregano
1 TBL kosher salt
3 pounds skinless, boneless chicken thighs, cut into 1/2 inch strips
4 large egg yolks
1/4 cup water
1/4 cup malt vinegar
1/4 cup honey
1/4 cup tequila
2 TBL freshly squeezed limed juice
1 TBL dry mustard
1 TBL ground coriander
1 TBL ground cumin
1 TBL chile powder
1 tsp finely grated lime zest
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 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.
They paired this dish with either a floral beer (Ithaca Flower Power) or a ripe, full-bodied California Roussanne.
A few comments: I can't emphasize how important it is to actually use fresh oregano with this recipe. It makes all the difference! Also, the mustard sauce is SPICY, so if you are sensitive to heat, you might scale back on the chile powder.
Whenever I cook dishes that lend themselves to leftovers, I make extra for my son's lunches. No go on this night. They consumed everything I made! I served it with a Jasmati rice and it was delicious.
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