Grilled Chicken Thighs with Ancho-Tequila Glaze

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.

This is delicious! Sometimes I make it with chicken breast instead of thighs. I have also adjusted this recipe for parties by putting smaller chicken pieces on skewers and have received many compliments

Soooooo Yummy! I've made this a few times for BBQ's. One guest branded it the very best chicken he's ever tasted! I've used both regular chile & ancho chile as I found the ancho chile hard to come by. Both ways are equally tasty!

Made with chicken breasts but still delicious. Chicken was moist and tasty. Served with grilled corn on the cob and green beans.

Fantastic chicken! We've made it exactly as written half a dozen times or more. It also freezes well. Don't freeze sauce. Just make extra chicken, freeze up dinner portions and make sauce while chicken is reheating down the road. I think it's even more flavorful after its been frozen.

Soooo Good! Lots of really good flavor + quick and easy:) Didn't take as along on the grill as suggested.

Substituted chicken breasts that I had on hand, but otherwise prepared as written. Time consuming for chicken, but worth it.

Simply my FAVORITE Cooking Light recipe. It's so good! My hubby and I tag team this one. I do the prep and glaze.... he does the grilling. We don't use wood chips, I get a special smoked salt and get the same flavor without the work. I've also never used ancho-chili powder, just plain ole regular.

have made this many times and each time I love it.. I did try with Salmon tonight and baked for about 20-25 minutes and turned out moist and wonderful too. I sprinkled the spices on top of salmon and poured the sauce (I made a little more than what the recipe called for) over the salmon and saved some for when the fish was done. No leftovers

Made the recipe just as directed and they were GREAT! The nice thing about chicken thighs is that they are easy to grill and forgiving for cooking time.

this was good. The rub and gaze is very tasty. I did not have agave, so I used Honey. I also was cooking for 2, so I cooked in gril pan vs.using our charcoal grill. next time I would use chicken breasts - the thighs were tender - but a bit more fat that what to which I have become accustomed.

I did not have ancho chile powder so used chipotle sauce instead. Good, BUT really really really spicy. I should have researched the substitution a bit more. I am a spicy girl and liked the heat, my husband not so much. As a result, I try to be conscientious of how much heat I include in my dishes. I am not sure if it was just the chipotle sauce, but I'll also be wary of the 1 1/2 Tbsp hot sauce in the glaze. I served over rice with the extra pan sauce, and it lit up the rice. The smokey chips are worth the effort. I used boneless thighs over indirect heat, about 25 mins total. I give this 4 stars because it was really good with complex flavors. And i think the added heat was my fault. However, i would not serve to company unless I knew they were heat freaks.

Made this on the grill tonight, using mesquite wood chips. Delicious, complex flavor. First time using agave syrup and its a winner. I'll be making this again :-)

These are delicious and pretty easy. Forgot to skin chicken so probably not as light as intended but delicious all the same.

My husband repeatedly mentioned how much he loved this recipe for days after the fact and insisted I write a review giving it five stars. We made very minimal changes to the recipe. I used boneless, skinless chicken thighs (all the grocery store had on hand at the time), skipped the wood chips (as some other reviewers have suggested), and we put heavy duty foil down on the grill but lit the burners directly underneath (took about 20 minutes total cook time, turning and basting with syrup every 5 minutes). The heat was perfect for our tastes! One trick I have heard parents use before, is to leave the skin on for the children's portions then remove it prior to serving (that way most of the "hot stuff" is also removed). Served with black bean and rice salad. Would also pair with a green salad with cilantro-lime dressing, cojita cheese, tomatoes and tortilla strips toppers in the future.

Loved this - skipped the hickory chips and grilled drumsticks and skinless boneless chicken breast instead. The indirect heat was the way to go - the chicken was very moist and flavorful from the rub. The BEST part though was that glaze - the agave nectar and tequila makes all the difference, plus the butter was a creamy addition. The chicken was beautiful too. Both my husband and my nine-year-old loved this dish!

Everyone absolutely RAVED about this recipe. By far the best chicken thighs I've ever tasted! Can't wait to make them again!

Made this last night. Excellent. Let the dry rub spices sit on the mix of boneless, skinless thighs and I also used some boneless, skinless breast for several hours. Didn't have hot sauce, so amped up the red pepper flakes a bit in the sauce. Left out the butter & used olive oil. Added a TBSP or two of olive oil to the marinating chicken. Used honey instead of agave. This was also really tasty the next day cold in a sandwich. A keeper recipe.

We didn't have thighs so we used boneless chicken breasts and substituted light corn syrup diluted by half, in place of the agave syrup. The sauce packs a bit of a kick, but just enough to make it savory and perfectly balance out the sweetness. Make sure to include the lime wedges, which added even more moisture and flavor. Will certainly make again.

The title drew me in and the dish didn't disappoint. The adults loved the heat and flavor, but it was definitely too much for our little one, even though I used minimal rub and didn't include the glaze. Still, as an adult dish, it's out of this world. You can read my full review at: http://bit.ly/NlKPwF

Made this on our gas grill without the hickory chips. Awesome, but I could imagine it would be great over the wood. Also, I didn't use chicken thighs but boneless breasts. They were still moist and flavorful. This is a spicy dish so it may not be suitable to serve to guests who have to avoid the heat. The lime squeeze at the end is crucial as well as the cilantro!

This was awesome. We left it to grill over indirect heat. I used half tablespoon of sambal oelek in place of the hot sauce and ground red pepper. OH MY was it so good. We sliced the leftover chicken for sandwiches for lunch. Again, YUM!

I only tried it because I had the agave nectar, and didn't know what to do with it. I'd bought it for a 'skinny 'rita' recipe, which wasn't anyting special. And I'm not crazy about chicken thighs, so I didn't have high expectations. Boy, was I wrong! It was a big hit in our household. We like spicy food, and this hits the mark. The squeeze of lime cuts the sweetness perfectly. We've made it twice so far...

Excellent flavor! The best Cooking Light recipe I have made in years!

The only change I made was to use chipotle chili powder instead of ancho chili powder since that is what I had on hand. I also did not use the cilantro/lime garnish. This recipe was outstanding! My whole family loved it!! This one is a keeper for sure!

The spice rub, had a very nice flavor, the glaze was just a touch too sweet for my taste.

Made the recipe exactly as written. Excellent! Will definitely be using this for company.

Made this recipe without the hickory chips and it was still delicious. The flavors had just the right kick and touch of sweetness. Easy to make.