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1
Soak your wood chips in water for at least 30 minutes.
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2
Preheat your BBQ grill with all burners turned to high for 15 minutes before the meat hits the grill.
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3
Prep either a foil tray, or a tinfoil pouch for the wood chips by poking a few small holes through the bottom.
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4
In a large bowl whisk together the chili powder, sugar, garlic powder, cumin, pepper, and salt.
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5
Add the chicken thighs and mix together with your hands to ensure even coverage.
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6
Pour in the olive oil and give it another quick mix with your hands.
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7
Set aside.
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8
Into a medium pot, add the agave syrup, tequila, hot sauce, butter, and lime juice.
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9
Bring to a boil, and continue boiling for 3 or 4 minutes, until slightly thickened and reduced to about 1/2 a cup.
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10
Remove from heat.
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11
Turn off the burners on one side of the grill.
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12
Place your chicken, skin side down, over the cool side of the grill.
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13
Place your foil tray or pouch, now full of the drained wood chips, directly over the flames.
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14
Baste the chicken with the tequila glaze.
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15
Close the lid and let chicken cook for twenty minutes.
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16
Check to see that the skin is brown and crisp on the bottom side.
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17
If it isnt, continue cooking for another five minutes.
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18
You can turn the burner onto low to speed this up, but do not walk away from the grill, and turn the burner off before flipping over the chicken.
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19
When the skin is crisp on the bottom side, flip the chicken over.
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20
Baste the skin side, close the lid, and cook for an additional 10 to 15 minutes, until the meat registers 165F on an instant read thermometer.
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21
Remove chicken from grill to a clean platter.
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22
Serve with fresh lime slices.
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23
Recipe adapted from: Cooking Light, July 2012.
