Not much else to add - this is absolutely delicious. Try to eat it as quickly as possible from the grill so that the glaze is still sticky. In order to do that, make sure your sides are ready beforehand, or will only take a couple of minutes to prepare. Also, it's probably best to grill uncovered for the last 5 minutes.
Grilled Chicken Thighs with Ancho-Tequila Glaze
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.
More From Cooking Light
1 Hour, 10 Minutes
Total: 1 Hour, 10 Minutes
- Calories: 278
- Fat: 10.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.6g
- Protein: 21.7g
- Carbohydrate: 20.5g
- Fiber: 1.2g
- Cholesterol: 97mg
- Iron: 1.7mg
- Sodium: 448mg
- Calcium: 21mg
- 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
- 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.
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