Grilled Chicken Thighs With Ancho-Tequila Glaze Recipe

Name: Grilled Chicken Thighs With Ancho-Tequila Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups hickory chips; 1 tablespoon dried ancho chile powder; 1 ½ teaspoons sugar; 1 ½ teaspoons granulated garlic; 1 ½ teaspoons ground cumin; 1 ½ teaspoons fresh ground black pepper; ¾ teaspoon kosher salt; 12 bone-in chicken thighs, skinned (about 2.5 pounds); 1 ½ tablespoons extra-virgin olive oil; 6 tablespoons agave syrup (amber); 3 tablespoons tequila; 1 ½ tablespoons hot sauce; 1 ½ tablespoons butter; 1 ½ tablespoons fresh lime juice; ¼ teaspoon crushed red pepper flakes; cooking spray; 3 tablespoons fresh cilantro, chopped; 6 lime wedges

Servings: persons

1 ½ cups hickory chips
1 tablespoon dried ancho chile powder
1 ½ teaspoons sugar
1 ½ teaspoons granulated garlic
1 ½ teaspoons ground cumin
1 ½ teaspoons fresh ground black pepper
¾ teaspoon kosher salt
12 bone-in chicken thighs, skinned (about 2.5 pounds)
1 ½ tablespoons extra-virgin olive oil
6 tablespoons agave syrup (amber)
3 tablespoons tequila
1 ½ tablespoons hot sauce
1 ½ tablespoons butter
1 ½ tablespoons fresh lime juice
¼ teaspoon crushed red pepper flakes
cooking spray
3 tablespoons fresh cilantro, chopped
6 lime wedges

1
Soak wood chips in water 30 minutes; drain well.
2
Preheat grill to medium-high heat using both burners.
3
After preheating, turn the left burner off (leave the right burner on).
4
Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife.
5
Place pan on heat element on heated side of grill; add wood chips to pan.
6
Let chips stand for 15 minutes or until smoking.
7
Combine the chile powder and next 5 ingredients (through salt) in a medium bowl.
8
Add chicken to bowl; toss well.
9
Add oil to bowl; toss well.
10
Place syrup and next 5 ingredients (through red pepper) in a small saucepan.
11
Bring to a boil.
12
Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes).
13
Reserve syrup mixture.
14
Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat).
15
Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes.
16
Turn chicken over.
17
Brush with 2 tablespoons syrup mixture; grill 15 minutes.
18
Turn chicken over and move to direct heat; grill 5 minutes or until done.
19
Garnish with cilantro.
20
Serve with remaining syrup mixture and lime wedges.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 ½ cups hickory chips, 1 tablespoon dried ancho chile powder, 1 ½ teaspoons sugar, 1 ½ teaspoons granulated garlic, and more.

Yes, Grilled Chicken Thighs With Ancho-Tequila Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken Thighs With Ancho-Tequila Glaze

How did you like this recipe?

Frequently Asked Questions