ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Chicken Thighs with Ancho-Tequila Glaze

Photo: Johnny Autry; Styling: Mary Clayton Carl

Hands-on time 1 hr, 10 mins
Total time 1 hr, 10 mins
Yield Serves 6 (serving size: 2 thighs, 2 teaspoons sauce, and 1 lime wedge)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.