Today marks National Tequila Day, and there is much more you can do with the spirit than just sipping it straight or maximizing a frozen margarita. Instead of drinking the day away, enjoy the luscious libation in your next meal by trying out this recipe from Cooking Light Way to Cook: Grilling.

Tequila-Glazed Grilled Chicken Thighs

1 ½ tsp. of ground cumin
1 tsp. chili powder
¾ tsp. kosher salt
¼ tsp. chipotle chili powder
6 bone-in chicken thigh (about 2 lbs.), skinned
¾ cup pineapple juice
1/3 cup tequila
¼ cup honey
2 tsp. cornstarch
2 tsp. water
2 tsp. grated lime rind
3 tbsp. fresh lime juice
¼ tsp. crushed red pepper
Cooking spray
*Serves 6

Preheat the grill to medium-high heat using both burners. After preheating, turn the left burner off, but the leave the right burner on. Combine the ground cumin, chili powder, kosher salt, and chipotle chili powder in a small bowl then rub the dry mixture evenly over the chicken. Combine the pineapple juice, tequila, and honey in a small saucepan and bring to a boil. Cook about 10 minutes until reduced to a ¾ cup. Combine cornstarch and 2 tsp. of water in a small bowl and stir well. Add cornstarch mixture to the juice mixture, stirring constantly with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tbsp. of lime juice, and red pepper. Place chicken on grill rack coated with cooking spray over the right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with the juice mixture. Move chicken to grill rack over the left burner (indirect heat). Cover and grill for an additional 5 minutes on each side or until done, basting occasionally.