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January 02, 2013

Grilled Chicken Thighs with Ancho Tequila Glaze

I served this at one of our Cooking Light Dinner club dinners and it was a hit. Until you try a recipe you never know if it will be as good as it looks or sounds. But this one was full of flavor and everyone agreed that using thighs was a great choice.

Serves 6

Prep time: 40 minutes
Total time: 1:10


  • 1 ½ cups hickory wood chips
  • 1 tablespoon ancho-chile powder
  • 1 ½ teaspoon sugar
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons cumin, freshly ground
  • 1 ½ teaspoons black pepper, freshly ground
    ¾ teaspoon Kosher salt
  • 12 bone in chicken thighs, skinned
  • 1 ½ teaspoons extra virgin olive oil
  • 6 tablespoons maple syrup
  • 3 tablespoons tequila
  • 1 ½ tablespoons hot sauce
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons fresh lime juice
  • ¼ teaspoon crushed red pepper

    Garnish with 3 tablespoons fresh cilantro, chopped
    6 lime wedges


    Soak the wood chips in water for 30 minutes, drain well

    Build a charcoal fire prepared for indirect cooking grilling tips

    Combine chile powder and next 5 ingredients, through the salt in a medium bowl. Add chicken to bowl and toss to coat. Add the oil and toss

    Place syrup and next 5 ingredients, through red pepper in a small saucepan. Bring to a boil. Cook until mixture is reduced to ½ cup and begins to thicken. Reserve syrup mixture

    Add wood chips to fire

    Place chicken meaty side down on grill rack coated with cooking spray away from direct heat. Brush chicken with syrup and grill for 15 minutes.

    Turn chicken over, brush with 2 tablespoons syrup and grill 15 minutes. Move chicken to direct heat and continue to cook until done. Temperature chart

    Garnish with cilantro and serve with remaining syrup and lime wedges.

  • Posted by terri at January 2, 2013 02:34 AM