1) Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
2) Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
3) Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
4) Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 200 (48%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 118.4mg||36 %|
|Sodium 336.7mg||12 %|
|Potassium 404.2mg||11 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 18.1g|
|Protein 25.1g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 418
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