Grilled Chicken Thighs with Ancho-Tequila Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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