These juicy grilled chicken thighs are bursting with flavor, thanks to a zesty ancho tequila glaze. It’s a smoky, sweet, and a bit spicy treat that you’ll want to share!
The best part? They cook up beautifully on the grill and smell amazing, making dinner special and fun. I can never resist the leftovers—perfect for a quick lunch the next day!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs stay juicy and flavorful when grilled. If you prefer, skinless or boneless thighs can be used, but watch the cooking time closely as they cook faster.
Ancho Chili Powder: This adds a nice smoky heat. If you can’t find it, use regular chili powder, but you’ll miss out on that unique smoky flavor. Adjust the cayenne if you want more kick.
Tequila: Blanco tequila gives great flavor. If you want a non-alcoholic option, swap it for chicken broth with a splash of lime juice for a similar tangy finish.
Honey: Adds sweetness to balance the spice. Maple syrup is a good alternative for a different but delightful flavor.
How Do I Get the Chicken Skin Extra Crispy?
Getting that golden, crispy skin is a highlight of grilled chicken. Here’s how to do it right:
- Pat the chicken thighs dry with paper towels before seasoning. This removes excess moisture, helping them crisp up.
- Preheat your grill properly! Medium-high heat is crucial for a good sear.
- Cook skin side down first to render the fat. Avoid flipping too soon; let it develop that crispy texture.
- Don’t crowd the grill. Give the chicken space for even cooking and to avoid steaming.
Following these tips will give you flavorful and crispy grilled chicken thighs! Enjoy every bite!
Grilled Chicken Thighs with Spicy Ancho Tequila Glaze
Ingredients You’ll Need:
For the Chicken:
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon ancho chili powder
For the Glaze:
- 2 cloves garlic, minced
- 1/2 cup tequila (preferably blanco)
- 1/4 cup honey
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to heat preference)
- 1 tablespoon butter
For Serving:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and 15-20 minutes to grill, so you’re looking at around 30-35 minutes total before you’re ready to dig in! Perfect for a mid-week dinner or a weekend cookout!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium-high heat, around 400°F (200°C). While it’s heating up, take a moment to clean and oil the grill grates to prevent the chicken from sticking.
2. Season the Chicken:
Pat the chicken thighs dry with paper towels to ensure they crisp up nicely. Rub them with olive oil, then sprinkle them generously with salt, pepper, and 1 teaspoon of ancho chili powder to give them great flavor.
3. Make the Ancho Tequila Glaze:
In a small saucepan over medium heat, mix together the tequila, honey, lime juice, minced garlic, smoked paprika, ground cumin, the rest of the ancho chili powder, and cayenne pepper. Bring it to a gentle simmer and let it reduce for about 8-10 minutes, stirring occasionally until it thickens a bit.
4. Finish the Glaze:
Once reduced, take the pan off the heat and stir in the butter until it melts and blends in smoothly. This will add a nice richness to your glaze.
5. Grill the Chicken:
Place the seasoned chicken thighs skin side down on the grill. Let them cook for about 6-8 minutes. This will make the skin crispy and nicely charred.
6. Add the Glaze:
Flip the chicken thighs over and generously brush them with the spicy ancho tequila glaze you just made.
7. Continue Cooking:
Keep grilling for another 6-8 minutes, making sure to baste with additional glaze every few minutes. You’ll know they’re done when the internal temperature hits 165°F (74°C).
8. Rest and Serve:
Take the chicken off the grill and let them rest for 5 minutes. This helps keep the juices inside. After resting, garnish with fresh chopped cilantro and serve with lime wedges for a zesty touch.
Enjoy your smoky, spicy grilled chicken thighs with the bright, sweet kick of the ancho tequila glaze!
FAQ for Grilled Chicken Thighs with Spicy Ancho Tequila Glaze
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used! Just remember they will cook faster, so keep an eye on the grill and adjust cooking time to about 4-6 minutes per side, ensuring they reach an internal temperature of 165°F (74°C).
What If I Don’t Have Tequila?
No worries! If you prefer not to use tequila, substitute it with chicken broth or a 50/50 mix of orange juice and lime juice for a similar tangy flavor that complements the glaze.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the microwave or on the stovetop until heated through. Avoid reheating too quickly to keep the chicken juicy!
Can I Make the Glaze in Advance?
Absolutely! You can prepare the glaze ahead of time. Just store it in a sealed container in the refrigerator for up to a week. Reheat it on the stove over low heat before using it to glaze your chicken.