• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Grilled Ancho Tequila Chicken

Category: Chicken

 Ingredients List

  • 1 tablespoon ancho chile powder
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 8 boneless skinless chicken thighs
  • 1 1/2 tablespoons extra-virgin olive oil (or Mojo de Ajo)
  • 4 tablespoons agave syrup
  • 3 tablespoons tequila
  • 2 teaspoons to 1 tablespoon hot sauce (depending on how hot you like it. Remember, I'm a wuss).
  • 1 1/2 tablespoons butter
  • Zest and juice of one lime
  • Lime wedges for serving

 Directions

In a bowl, combine the ancho chile, sugar, cumin, salt and pepper.
Add the chicken thighs to the bowl and toss.
Add the olive oil to the bowl and toss the spice-coated chicken with it so that everything is well coated. Set aside.
In a heavy bottomed saucepan, add the agave syrup, tequila, hot sauce, butter and the zest and juice of the lime and combine.
Bring to a boil and cook until it is thickened and reduced to about 1/2 cup. Keep warm.
Over a preheated grill pan (or grill) that has been lightly coated with cooking spray (if needed), add the spiced rubbed chicken. Grill for about 5-7 minutes and then flip the chicken, cooking for an additional 4 minutes or so.
Coat the grilled chicken with some of the agave tequila glaze and cook for a few minutes longer, until it is nicely caramelized.
Serve with the lime wedges and the remaining agave tequila glaze.
Enjoy!



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