Tequila-Mustard-Glazed Chicken Skewers

Hey folks...It's been a week hasn't it? Well ,I'm back and with a new recipe...One for the summer season that is coming up.

Try A homemade mustard sauce, laden with fragrant spices and spiked with tequila, and  it will take easy grilled chicken from everyday to amazing....Check it out.

INGREDIENTS:

 

Marinated Chicken

• 1/2 cup(s) tequila
• 1/2 cup(s) light brown sugar
• 3 tablespoon(s) extra-virgin olive oil
• 4 clove(s) garlic, chopped
• 1 tablespoon(s) chopped oregano
• 1 tablespoon(s) Kosher salt
• 3 pound(s) skinless, boneless chicken thighs, cut into 1/2-inch-wide strips

Tequila Mustard- 

• 4 large egg yolks
• 1/4 cup(s) water
• 1/4 cup(s) malt vinegar
• 1/4 cup(s) honey
• 1/4 cup(s) tequila
• 2 tablespoon(s) freshly squeezed lime juice
• 1 tablespoon(s) dry mustard
• 1 tablespoon(s) ground coriander
• 1 tablespoon(s) ground cumin
• 1 tablespoon(s) chile powder
• 1 teaspoon(s) finely grated lime zest
• Salt

DIRECTIONS-

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 the 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.

Enjoy! Eat well my friends!