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Grilled Chicken Thighs with Ancho-Tequila Glaze

Course: Main Course
Keyword: chicken, grilled
Servings: 6
Author: Cooking Light

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

Instructions

  • Soak wood chips in water 30 minutes; drain well. If you're using a charcoal grill, skip the foil pan and add the chips to the coals.
  • 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.
  • 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.
  • 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.
  • 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.
  • Make extra sauce to serve with chicken if desired.

Notes

Recipe By: Cooking Light
JULY 2012
Serving Size: 6