Labor Day weekend is upon us, so send summer off into the sunset with the most amazing Spicy, Sticky Chicken! And don’t worry! It won’t be long until grilling season is back to greet us next year!

I love summer. Mostly because it means I’m allowed to lounge in a bathing suit all day, but also because I love summer time food! Grilling is my number one cooking method during warm months: Peaches, cherries, corn on the cob, hot dogs, pineapple, stuffed burgers… you get the point. My favorite thing to grill, you ask? Why chicken, of course! There’s no better way to enjoy chicken then grillin’ it! It’s quick and easy and creates a crunchy outer crust with a juicy inside.

When grilling, a marinade is key! And the longer you marinade, the better! A quick browse on Pinterest will reveal a million and one marinades for newbie grillers to try, so it’s best to go in with a flavor you’re feelin: sweet, spicy, light and citrusy, Asian-inspired, BBQ, south of the border, etc. etc.

I’ve been experimenting with my own marinades lately and finally settled on one that combines sticky sweetness, with a sharp zing of citrus and spice. It’s GOOD. Really good. So good, that I’ve decided to share it.

To make my “Spicy, Sticky Chicken” with a kick of Patron you’ll need:

• 1 lb boneless and skinless chicken thighs, free range! (I promise, it makes a diff!!!!)
• pinch of salt and pepper
• 1/4 c olive oil
• 1 can of chipotles in adobo (2 chipotles, 3 tbsp of adobo sauce)
• spoonful of raw honey or agave
• 1 tbsp dijon mustard
• chopped cilantro
• 3 cloves chopped garlic
• pinch of paprika
• 1/2 lime, juiced
• Patron Tequila, about one shot or a big splash… the more the merrier though.. 😉
• 1 Tbsp Whole Spice Chipotle & Honey Rub
• 1 Tbsp Monterey seasoning

Now, rub the chicken with the Chipotle & Honey Rub and salt and pepper. In a large bowl, mix the rest of your ingredients and dump your chicken in and slather it in your mixture. Make sure it’s completely coated and then over the bowl with a lid and pop it in the fridge. They say 3+ hours, but I left mine in for nearly 24 hours. The longer the better!

When you’ve marinated the chicken for as long as you want, take it out and fire up that grill. Once it’s hot, pop those bad boys on for about 6 minutes each side. Take them off and cut them into strips.

I served mine with corn tortillas, simple guac (lime, salt, cilantro, garlic, and avo), and lime creme (Creme Fraiche mixed with lime and paprika) and grilled corn. But anything goes with this! You could make a killer bowl with quinoa, corn salsa, avocado and veggies.

(This post originally appeared on my blog: Red Wine and Lipstick.)

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