These juicy grilled chicken thighs are coated in a smoky ancho tequila glaze that adds a fun kick to each bite. Perfect for summer cookouts or cozy dinners!
I love how the glaze gives the chicken its rich flavor without needing complicated steps. Just grill them up, and you’ll impress everyone at the table! 🍗✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are the best for this recipe, offering juicy flavor. If you prefer, use boneless thighs or chicken breasts, but adjust cooking time to prevent drying out.
Ancho Chiles: These bring a smoky and mild heat. If you can’t find dried chiles, go for ancho chile powder instead. You can also use chipotle powder for a spicier flavor.
Tequila: Blanco or reposado tequila works great here. If you’d like to avoid alcohol, substitute it with vegetable broth or apple cider vinegar for a similar tang.
Honey or Agave Syrup: Both sweeteners work wonderfully. If you’re vegan, stick with agave syrup. Maple syrup also makes a good alternative.
Garlic: Fresh garlic is essential for flavor. You can use garlic powder if needed, but fresh is always better in terms of taste.
How Do I Get the Chicken Skin Crispy?
Getting crispy chicken skin can be tricky, but it’s all about the technique. Start by drying your chicken thighs with paper towels. This removes moisture, helping the skin crisp up on the grill.
- Brush the chicken with olive oil and season it generously with salt and pepper.
- Make sure your grill is preheated to medium-high before adding the chicken. This heat helps render the fat in the skin.
- Grill skin-side down for the first 6-8 minutes without moving them too much. Flip them only once, allowing the skin to get that crispy finish.
- For extra flavor, brush on the glaze in the last 5 minutes of grilling, building up layers of taste without burning it.
Grilled Chicken Thighs With Smoky 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
For the Smoky Ancho Tequila Glaze:
- 2 dried ancho chiles (or 2 tablespoons ancho chile powder)
- 1/4 cup tequila (blanco or reposado)
- 2 tablespoons honey or agave syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 cup tomato sauce or pureed roasted tomatoes
For Serving:
- Fresh cilantro leaves, for garnish (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This delicious dish takes about 15 minutes for preparation and approximately 20 minutes for grilling. You’ll want to allow a few extra minutes for resting the chicken before serving, bringing the total time to about 40 minutes. Perfect for a weeknight dinner or weekend barbecue!
Step-by-Step Instructions:
1. Prepare the Ancho Chile:
If you’re using whole dried ancho chiles, start by removing the stems and seeds. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes, just until fragrant. Once they’ve cooled, grind them into a powder using a spice grinder or mortar and pestle. If you’re using pre-ground ancho chile powder, you can skip this step.
2. Make the Glaze:
In a small saucepan over medium heat, combine the ancho chile powder (or ground chiles), tequila, honey (or agave syrup), minced garlic, lime juice, smoked paprika, ground cumin, and cayenne pepper if you want a little more heat. Stir well and bring the mixture to a gentle simmer.
3. Simmer and Thicken:
Allow the glaze to simmer for about 8-10 minutes, stirring occasionally until it thickens slightly. After that, take it off the heat and let it cool a bit.
4. Prepare the Grill:
While the glaze cools, preheat your grill to medium-high heat. This will ensure your chicken cooks evenly and develops that beautiful grilled flavor.
5. Prep the Chicken:
Take the chicken thighs and pat them dry with paper towels. This helps the skin get crispy while cooking. Brush each thigh lightly with olive oil and season generously with salt and pepper on both sides.
6. Grill the Chicken:
Place the chicken thighs skin-side down on the grill. Grill them for about 6-8 minutes. Flip them over and grill for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. Add the Glaze:
In the last 5 minutes of cooking, brush the chicken generously with the smoky ancho tequila glaze. Don’t forget to turn them and continue brushing to build up a flavor-packed coating!
8. Rest and Serve:
Once done, remove the chicken from the grill and let them rest for about 5 minutes to keep them juicy. Serve the chicken garnished with fresh cilantro and lime wedges on the side for that extra zing!
Enjoy your smoky, spicy, and slightly sweet grilled chicken thighs with that irresistible kick of tequila! 🍗✨
FAQ for Grilled Chicken Thighs With Smoky Ancho Tequila Glaze
Can I Substitute Chicken Thighs for Another Cut of Chicken?
Absolutely! While bone-in, skin-on thighs offer the best flavor and juiciness, you can use boneless chicken thighs or breasts instead. Just be mindful that boneless cuts will cook faster, so adjust the grilling time accordingly to avoid drying them out.
What If I Don’t Have Tequila?
No problem! You can replace tequila with vegetable broth for a non-alcoholic version, or use apple cider vinegar for a similar tangy flavor. Both options will still contribute to a delicious glaze!
How Do I Store Leftover Chicken?
Any leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a microwave or oven until properly warmed through. Adding a splash of water or broth during reheating can help retain moisture.
Can I Make the Glaze Ahead of Time?
Yes, you can prepare the smoky ancho tequila glaze in advance! Store it in an airtight container in the fridge for up to a week. Just give it a quick stir and reheat it slightly before using it to brush on the chicken while grilling.
