Grilled Chicken Thighs with Ancho-Tequila Glaze

Photo: Johnny Autry; Styling: Mary Clayton Carl

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.

Yield: Serves 6 (serving size: 2 thighs, 2 teaspoons sauce, and 1 lime wedge)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour, 10 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Soak wood chips in water 30 minutes; drain well.
  2. 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. 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. 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. 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.
Note:

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.

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