These turned out pretty good and the chicken stayed really moist. The hubby suggested to maybe give them a spray of tequila when they come off the grill to give them a little more flavor, but I thought they were good once you squeezed the lime on them.
Margarita Chicken Lollipops
(Adapted from Practical Gourmet – Small Plates For Sharing)
Makes 16 drumettes
1/2 cup Tequila
1/4 cup lime juice
1 teaspoon dried crushed chilies
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 pounds chicken drumettes, frenched (optional)
2 teaspoons cornstarch
2 tablespoons tequila
1 tablespoon orange juice
1 tablespoon liquid honey
1 teaspoon grated lime zest
Combine first 7 ingredients in a large resealable freezer bag. Add drumettes and marinate for 4 hours. Drain marinade into a saucepan. Simmer on medium for 5 minutes.
Stir cornstarch into tequila and orange juice. Add to simmering marinade mixture and stir until bubbling and thickened. Stir in honey and lime zest. Arrange drumettes on a foil-lined baking sheet. Brush marinade mixture over drumettes. Bake in a 425 degree F. oven for about 20 minutes, brushing occasionally with marinade mixture, until no longer pink inside.
