Ancho Chili and Tequila Glazed BBQ Chicken Thighs

You might have noticed from the last couple recipe posts that I live in two seasons. Winter, where I hibernate and seem to rarely cook anything exciting, and BBQ season. I love BBQ season almost as much as I love my kids. Hell, in another few months when I can have a beer while I BBQ (thanks breastfeeding), it might just be a tie. When the day comes that I can get a new BBQ, it’ll take the lead for sure.This was a new recipe for me, found in a two year old edition of Cooking Light. I pretty much destroyed the “light” aspect by using skin on chicken, but you only live once.

Easy, easy, easy recipe here. The big bonus was that Bo and the kids both liked it too. Don’t be afraid of the heat in the recipe, my two year old had no issue, and my four year old was calling it candy chicken.

First up is to soak some wood chips. This is optional, but I like everything grilled with a bit of smoke.

Mix up your spices.

Put your chicken into a big bowl and pour in the spice rub. Toss the chicken around in it, then pour in a bit of olive oil and toss again. I had my hands all up in it to make sure everything was fairly evenly coated. That’s it, chicken prep is done. What a tough two minutes.

The glaze is really easy too. Put all the ingredients in the pan and bring to a boil until reduced to about half a cup. This only took a couple of minutes.

Now, at this point you’ve preheated your BBQ with all burners on high for about 15 minutes to get it roaring hot. Then, turn off the burners on the left to indirectly cook the chicken. Put the chicken on the grill skin side down. Put those wood chips in a foil tray with holes poked in the bottom, directly over the flames. You can just put them in a tinfoil pouch too with holes poked in it.

Chicken right after hitting the grill.

Give the chicken a solid basting, then close the lid for 20 minutes. You’re cooking on this side until the skin is nice and crisp and brown. If it needs another 5 or even 10 minutes, leave it. You’ll see what rushing does next.

Woopsie. See those two pieces without skin. I may have tried to rush things and turned on the burner for just a minute, only to forget while giving the kids a push on the swing. There was a flare up like no other. I’m surprised there were only two casualties.

Ok, baste the skin side now and let the other side cook for 15 more minutes, until registering 165℉ on an instant read thermometer.

These were soooo good. I can’t wait to make them again, probably next week!

Here’s your printable:

Ancho Chili and Tequila Glazed BBQ Chicken Thighs

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Ingredients

• 1½ cups wood chips, any kind you like
• 1 tbsp ancho chili powder
• 1½ tsp sugar
• 1½ tsp garlic powder
• 1½ tsp ground cumin
• 1½ tsp black pepper
• ¾ teaspoon kosher salt
• 9 large chicken thighs (bone-in and skin on for a good time)
• 1½ tbsp olive oil
• 6 tbsp amber agave syrup
• 3 tbsp tequila
• 1½ tbsp hot sauce
• 1½ tbsp butter
• 1½ tbsp fresh lime juice
• ¼ tsp crushed red pepper flakes
• lime wedges for serving

Instructions

1. Soak your wood chips in water for at least 30 minutes. Preheat your BBQ with all burners turned to high for 15 minutes before meat hits the grill. Prep either a foil tray, or tinfoil pouch for the wood chips by poking holes through them.
3. In a large bowl whisk together the chili powder, sugar, garlic powder, cumin, pepper, and salt. Add the chicken thighs and mix together with your hands to ensure even coverage. Pour in the olive oil and give it another quick mix with your hands. Set aside.
5. In a medium pot, put the agave syrup, tequila, hot sauce, butter, and lime juice. Bring to a boil, and continue boiling for 3 or 4 minutes, until slightly thickened and reduced to about ½ a cup.
7. Turn off the burners on one side of the grill. Place your chicken, skin side down, over the cool side of the grill. Place your foil tray or pouch, now full of wood chips, directly over the flames. Baste the chicken with the tequila glaze. Close the lid and let cook for twenty minutes.
9. Check to see that the skin is brown and crisp. If it hasn't, continue cooking for another five minutes. You can turn the burner onto low to speed this up, but do not walk away from the grill, and turn the burner off before flipping over the chicken. When the skin is crisp, flip the chicken over. Baste the skin side, close the lid, and cook for an additional 10 to 15 minutes, until the meat registers 165ºF on an instant read thermometer.
11. Serve with fresh lime slices.