Grilled Chicken Thighs With Ancho-tequila Glaze

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.