These grilled chicken thighs are juicy and full of flavor, thanks to a unique ancho chili and tequila glaze. The sweet and spicy mix makes each bite exciting!
Honestly, grilling these thighs is like hosting a mini fiesta in my backyard! I love serving them with a side of rice or fresh veggies. It’s a hit every time! 🌶️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs provide moisture and flavor during grilling. If you prefer, skinless thighs or chicken breasts can be used, but keep in mind they might dry out faster without skin.
Ancho Chili Powder: This adds a mild heat and deep flavor. If you can’t find it, you can use regular chili powder or a mix of paprika and cayenne for more heat, though it won’t have the same smoky richness.
Honey: For sweetness, this enhances the glaze. If you’re looking for a substitute, agave syrup or maple syrup works well. For a healthier option, you can use a sugar substitute compatible with cooking.
Tequila: It provides a distinct flavor in the glaze. Substituting with white rum or even apple cider vinegar will still give a nice tang, though the tequila flavor won’t be present.
Lime Juice: Fresh lime juice brightens the glaze. If you don’t have it, lemon juice will work too, although it has a slightly different taste profile.
How Do I Make Sure My Chicken Thighs Are Juicy and Flavorful?
Marinating chicken thighs is essential for great flavor and tenderness. The key is to rub the marinade under the skin to maximize absorption. A longer marination time helps the spices infuse deeply.
- Mix your spices with oil to form a paste.
- Rub it all over the chicken, making sure to get under the skin.
- Cover and refrigerate for at least 1 hour, or even overnight for deeper flavor.
Also, remember to check the internal temperature with a meat thermometer—the goal is to reach 165°F for perfectly cooked chicken that stays juicy!
How to Make Grilled Chicken Thighs with Ancho Chili and Tequila Glaze
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tequila Glaze:
- 1/2 cup tequila
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons lime juice
For Garnish:
- Fresh cilantro (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 25 minutes for grilling. Plus, don’t forget at least 1 hour for marinating! If you have time, marinating overnight will give you even better flavor. Ready to start?
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the olive oil, ancho chili powder, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper in a bowl. This will create a delicious paste. Rub this marinade all over the chicken thighs, making sure to get some under the skin for the best flavor. Once coated, cover the bowl and pop it in the fridge for at least 1 hour, or overnight if you like.
2. Prepare the Glaze:
While the chicken is marinating, let’s make the glaze! In a small saucepan, combine the tequila, honey, soy sauce, and lime juice. Put it over medium heat and bring it to a simmer. Stir often and cook for about 5-7 minutes, or until it thickens slightly. Once ready, take it off the heat and set it aside.
3. Preheat the Grill:
Time to get grilling! Preheat your grill to medium-high heat (around 400°F). Don’t forget to oil the grill grates lightly to prevent the chicken from sticking.
4. Grill the Chicken:
Now, place the marinated chicken thighs skin-side down on the hot grill. Grill them for about 6-8 minutes until the skin is crispy and golden brown. Then, flip the thighs over and grill the other side for another 6-8 minutes. You’re looking for an internal temperature of 165°F to ensure they’re cooked through.
5. Apply the Glaze:
When the chicken is almost cooked, brush the tequila glaze over the thighs during the last few minutes of grilling. This will caramelize the glaze and add a yummy layer of flavor!
6. Serve:
Once done, remove the chicken from the grill and let it rest for a few minutes. If you want to add a pop of color, garnish with fresh cilantro. Serve your grilled chicken thighs with your favorite sides and enjoy your flavorful meal!
Enjoy your delicious grilled chicken thighs with a rich and spicy ancho chili and tequila glaze!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs in this recipe! Just reduce the grilling time to about 4-6 minutes per side to avoid overcooking. Make sure they still reach an internal temperature of 165°F for safety.
What Can I Substitute for Tequila?
If you prefer not to use tequila, you can substitute it with chicken broth, lime juice, or a combination of both for a similar flavor profile without the alcohol. Just keep in mind that the glaze might not be as thick with broth, so simmer a bit longer if needed.
Can I Make the Glaze Ahead of Time?
Absolutely! You can prepare the tequila glaze a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, reheat gently on the stove until warm before brushing it onto the chicken.
How to Store Leftover Chicken?
To store leftovers, place the grilled chicken thighs in an airtight container and refrigerate for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or use a microwave for a quicker option. Just be careful not to dry them out!
