Description
Juicy grilled chicken thighs brushed with a smoky ancho chili and tequila glaze, perfect for weeknight meals or gatherings.
Ingredients
- 4 chicken thighs (boneless skinless or bone-in skin-on)
- 2 tablespoons ancho chili powder
- 1/4 cup tequila
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Make the marinade/glaze by whisking together ancho chili powder, tequila, honey, soy sauce, olive oil, salt, and pepper in a medium bowl.
- Marinate the chicken thighs, tossing to coat thoroughly, then cover and refrigerate for at least 30 minutes.
- Preheat the grill to medium-high, cleaning and lightly oiling the grates to prevent sticking.
- Grill the thighs for 6–7 minutes per side, flipping once, until browned and cooked through.
- Check doneness with a thermometer; chicken should reach 165°F (74°C).
- Rest for 5 minutes before serving with lime wedges.
Notes
For extra glaze, prepare a small batch separately to brush on at the end. Ensure to oil the grates well to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican