Grilled Chicken Thighs with Ancho-Tequila Glaze

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Grilled Chicken Thighs with Ancho-Tequila Glaze Recipe
If you're using a charcoal grill, skip the foil pan and add the chips to the coals. Look for granulated garlic in the spice aisle, or substitute 3/4 teaspoon garlic powder. Amber agave syrup has a deeper flavor than the more neutral, light-colored varieties.
Serves 6 (serving size: 2 thighs, 2 teaspoons sauce, and 1 lime wedge)

Ingredients

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1 1/2 cups hickory wood chips
1 tablespoon ancho chile powder
1 1/2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil
6 tablespoons amber agave syrup
3 tablespoons tequila
1 1/2 tablespoons hot sauce
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray
3 tablespoons chopped fresh cilantro (optional)
6 lime wedges

Preparation

Hands-on: 1 Hour, 10 Minutes
Total: 1 Hour, 10 Minutes

1. Soak wood chips in water 30 minutes; drain well.

2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.

3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.

4. Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.

5. Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.

Created date

June 2012

Nutritional Information

Calories 278
Fat 10.8 g
Satfat 3.4 g
Monofat 4.5 g
Polyfat 1.6 g
Protein 21.7 g
Carbohydrate 20.5 g
Fiber 1.2 g
Cholesterol 97 mg
Iron 1.7 mg
Sodium 448 mg
Calcium 21 mg