Tequila Lime Marinade and Glaze
Tequila Lime Marinade and Glaze
Makes enough for 1-1 ½ lbs. chicken or shrimp
Ingredients
¼ cup
pineapple juice
¼ cup
tequila
1
small jalapeño pepper, very finely minced
1
small shallot, very finely minced
2 tbsp.
brown sugar
2 tbsp.
Kowalski's Pure Honey
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns (or less to taste)
¼ tsp.
crushed red pepper flakes (or less to taste)
1 tsp.
freshly grated lime zest
2 tsp.
Kowalski's Extra Virgin Olive Oil
2 tsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
2 tsp.
finely minced fresh cilantro (optional)
Directions
Combine first 10 ingredients (through zest) in a small saucepan. Transfer ½ of the mixture from the pan to a small bowl and whisk in oil; set aside to use as a marinade. Bring remaining mixture in the pan to a boil over high heat to melt sugar; reduce to medium-low and simmer until reduced by ½ (7-10 min.). Cool slightly or to room temperature; stir in lime juice just before using. Stir cilantro into glaze just before using or reserve for use as a garnish.
To use marinade: Toss with raw shrimp or boneless skinless chicken breasts; let stand for 20-30 min. Grill as desired. Discard unused marinade.
To use glaze: Brush over shrimp or chicken in the last 1-2 min. of grilling and/or drizzle over food after it comes off the grill. Tent with foil; let stand for 5 min. before serving.
