Tequila-Glazed Chicken with Jalapeño
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant tequila-glazed chicken with jalapeño is a standout dairy-free dish that brings a sophisticated edge to your summer barbecue. The chicken is dry-brined overnight with toasted coriander seeds and crushed chillies, ensuring the meat stays succulent while the skin becomes aromatic and crisp. A glossy glaze made from tequila, citrus juice, and honey provides a beautiful balance of sweetness and acidity, complemented by the subtle heat of fresh red jalapeños and shallots.
Perfect for weekend entertaining or a flavourful family dinner, this recipe is naturally free from dairy and packed with bold, savoury notes. Serve the grilled pieces on a large platter with a final drizzle of the reserved spicy syrup. It pairs brilliantly with a fresh green salad or zesty lime-infused rice for a complete, crowd-pleasing meal that is as simple to prepare as it is impressive to serve.
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Ingredients for Tequila-Glazed Chicken with Jalapeño
1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoons dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
80ml orange juice or pineapple juice
60ml gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chillies with seeds, finely chopped
1 shallot, minced
Nonstick vegetable oil spray
How to make Tequila-Glazed Chicken with Jalapeño
Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 45ml glaze to small bowl and set aside for serving.
Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 77°C, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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