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.

What you will need

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

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