Friday, June 28, 2013

Weekend cooking: Tequila-Mustard-Glazed Chicken Skewers

So I mentioned last week that I love mustard.  I've been on a bit of a mustard binge here lately so I thought I'd share another recipe that I ripped out of the June 2011 issue of Food and Wine.  It is the perfect easy dinner for summer, when everyone has their grills fired up.  And margaritas in the cocktail shaker.


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

Tequila Mustard

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 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.


Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post at Beth Fish Reads.


caite said...

you had me at tequila..and I have fresh oregano in the garden...

Beth F said...

oregano, tequila, mustard ... I'm sooooo there.

bermudaonion said...

That sounds wonderful! Too bad we can't get Flower Power beer here. lol

rhapsodyinbooks said...

Once I ran out of rum while making rum cake and used tequila instead, and it turned out just fine. Tequila: an additive for all seasons! :--)

Linda said...

Yum. I love tequila and mustard. Sounds like a delicious dish!

Melissa (Avid Reader) said...

Pinned it, this looks like something I'd love.

Julie P. said...

Well.. the marinade looks good.

Paula said...

Oh man! Tequila Mustard sounds so good!!

Cecelia said...

I am not a fan of tequila, but I'm sure I could make this with another liquor base just as well. My roommate would love that mustard glaze! Thanks for sharing!

Laurie C said...

Sounds delicious! I have made lemon-rosemary chicken on skewers a couple of times, but the skewers always seem like too much work! We do have fresh oregano and tequila on hand, however, so I may have to try this over the weekend.