Grilled Tequila Lime Chicken

Ingredients

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon chipotle chile powder

6 bone-in chicken thighs (about 2 pounds), skinned

3/4 cup pineapple juice

1/3 cup tequila

1/4 cup honey

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons grated lime rind

3 tablespoons fresh lime juice

1/4 teaspoon crushed red pepper

Cooking spray 

Preparation

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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Note:

If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.

Greek Chicken Kabobs

Okay...sharing these straight from my new BFF's...all six of the sisters from Six Sisters stuff.  (Now that was a mouthful to say).  Seriously some of the best gals you'll ever meet and some of the best food you'll ever eat!  These kabobs are the bomb and they were gone in minutes so I'm leaving them riiiiiight here so I can find them quick!  And it's great with Tzatziki Sauce!!! MMmmm!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1" pieces
• 1 8-oz plain yogurt
• 1 cup greek vinaigrette dressing
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 teaspoons oregano
• 1 red onion, cut into 1" pieces
• 2 green bell peppers, cut into 1" pieces

Instructions

1. In a large ziploc bag, place chicken, yogurt, greek dressing, lemon zest, lemon juice, salt, and oregano. Zip and mix with your hands. Refrigerate for 2-4 hours.
2. If you are using wooden skewers, soak them water for up to 30 minutes before grilling to prevent them from burning.
3. After meat has marinated, slide alternating pieces of meat, onion, and green pepper onto skewers. Heat grill to medium-high heat and grill for 8-10 minutes, or until chicken is no longer pink and the juices run clear.

Tzatziki

Also seen on Six Sisters' Stuff

Ingredients

32 ounces plain yogurt 
2 cucumber ( regular, peeled and seeded ) 
3 clove(s) garlic ( crushed ) 
2 teaspoons red wine vinegar 
1 teaspoon Lemon juice 
1/2 teaspoon dill weed ( dried ) 
to taste salt 
to taste black pepper 
to taste Olive oil 

Directions

Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) fora couple of hours (I let mine strain for about 6 hours) or overnight to get out as much moisture as possible (I know that this step sounds funny, but I promise that if you don't do it, your sauce will be runny and not as delicious).
Shred or grate the cucumbers and blot them with a paper towel or clean kitchen towel to get rid of as much moisture as possible.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in the fridge until serving (let the flavors come together for about 30 minutes before serving).
If you want, drizzle a little olive oil over the top before serving.
Read more at http://myrecipemagic.com/recipe/recipedetail/tzatziki#wUFr68HVzcrf43MQ.99