Margarita Chicken Lollipops

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.