Recipe by DailyInspiration
A delicious-sounding grilled chicken recipe from Cooking Light Magazine. Plan to try this scrumptious dish this weekend. Prep time does not include soaking time for wood chips if you are using them (soaking time is 30 minutes).
- 1 1⁄2 cups hickory chips
- 1 tablespoon dried ancho chile powder
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons granulated garlic
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons fresh ground black pepper
- 3⁄4 teaspoon kosher salt
- 12 bone-in chicken thighs, skinned (about 2.5 pounds)
- 1 1⁄2 tablespoons extra-virgin olive oil
- 6 tablespoons agave syrup (amber)
- 3 tablespoons tequila
- 1 1⁄2 tablespoons hot sauce
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons fresh lime juice
- 1⁄4 teaspoon crushed red pepper flakes
- cooking spray
- 3 tablespoons fresh cilantro, chopped
- 6 lime wedges
Directions See How It's Made
- Soak wood chips in water 30 minutes; drain well. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
- Combine the chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
- Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
- Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro. Serve with remaining syrup mixture and lime wedges.