tequila mustard glazed grilled chicken skewers

I don’t post many recipes including meat (or, in this case, poultry), but the wonderful weather here on the east coast finds me preparing dinner outside most evenings.

…a cold bottle of beer in one hand, the condensation dripping  from my fingers.

…a really long barbecue turner or pair of tongs in the other hand.

…1 little summer music-some Vampire Weekend or Alabama Shakes?

This recipe has been sitting in my “to do” pile for at least a year and I finally did it.  Food and Wine magazine featured this recipe, by James Holmes (chef of Olivia Restaurant),  in an article about the Farmhouse CSA in Austin, Texas.  If you’ve never made your own mustard, it’s easier than you think, and I highly recommend it.  Don’t be intimidated by what appears to be a long list of ingredients-they are mostly spices.  This recipe leaves plenty of mustard left over for burgers, pretzels or salad dressings.

tequila mustard glazed grilled chicken skewers (adapted only slightly from chef James Holmes)

chicken marinade:

1/2 cup tequila

1/2 cup light brown sugar

3 Tbsp olive oil

4 garlic cloves, mashed

1 Tbsp chopped fresh oregano

1 Tbsp sea salt

3 lbs boneless, skinless chicken breasts cut into 1/2-inch wide 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 Tbsp freshly squeezed lime juice

1 Tbsp dry mustard (such as Coleman’s)

1 Tbsp ground coriander

1 Tbsp ground cumin

1 Tbsp chile powder

1 Tsp finely grated lime zest


In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano, and salt.  Add chicken, toss to coat, cover and refrigerate for at least an hour.

make the mustard:   whisk together egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin and chile powder.  Cook over low heat, whisking, until thickened (about 5 minutes); do not boil.  Transfer to a heatproof bowl.  Stir in lime zest and season with salt.  Let cool to room temperature.  Refrigerate until ready to use.

Soak 24 bamboo skewers in water for 30 minutes.  Light the grill.  Transfer 1/2 cup of the mustard to a small bowl.  Thread chicken onto the top third of the skewers.  Grill over low heat, turning until lightly browned and almost done.  Be careful!  Cook on low heat and check often!  If you cook them too long they will become dry.  Brush the chicken with the reserved 1/2 cup of mustard and grill until glazed and cooked through.

Serve with the remaining mustard.


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