Grilled Chicken Thighs With Ancho Tequila Glaze Recipes

TEQUILA-GLAZED GRILLED CHICKEN THIGHS

Tequila-Glazed Grilled Chicken Thighs image

Sticky-delicious chicken that will be a standout at a BBQ party. If you wish not to use tequila, you can substitute 1/3 cup pineapple juice.

Provided by weekend cooker

Categories Chicken Thigh & Leg

Time 1h

Yield 6 chicken thighs, 6 serving(s)

Number Of Ingredients 13

Ingredients

6 bone-in chicken thighs, skinned
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon dried chipotle powder
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes

Steps:

Preheat grill to medium-high heat.
Combine the first 4 ingredients in a small bowl, and rub evenly over chicken.
Bring the pineapple juice, tequila, and honey to a boil in a small saucepan, and cook until reduced to 1/4 cup (about 10 minutes).
Combine cornstarch and 2 teaspoons water in a small bowl, and stir well.
Add cornstarch mixture to juice mixture, stirring constantly with a whisk.
Bring to a boil, and cook for 1 minute, stirring constantly.
Remove from heat, and stir in lime rind, lime juice, and red pepper.
Place chicken on grill rack coated with cooking spray, cover and grill in direct heat for 5 minutes on each side, basting occasionally with juice mixture.
Move chicken to indirect heat, cover and grill 5 minutes on each side, or until done, basting occasionally.

GRILLED CHICKEN THIGHS WITH ANCHO-TEQUILA GLAZE

GRILLED CHICKEN THIGHS WITH ANCHO-TEQUILA GLAZE image

Categories Chicken

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups hickory wood chips 1 tablespoon ancho chile powder 1 1/2 teaspoons sugar $
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1 1/2 teaspoons granulated garlic 1 1/2 teaspoons ground cumin 1 1/2 teaspoons freshly ground black pepper 3/4 teaspoon kosher salt 12 bone-in chicken thighs, skinned (about 2 1/2 pounds) $
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1 1/2 tablespoons extra-virgin olive oil 6 tablespoons amber agave syrup 3 tablespoons tequila 1 1/2 tablespoons hot sauce 1 1/2 tablespoons butter $
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1 1/2 tablespoons fresh lime juice 1/4 teaspoon crushed red pepper Cooking spray 3 tablespoons chopped fresh cilantro (optional) 6 lime wedges

Steps:

1. Soak wood chips in water 30 minutes; drain well. 2. 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. 3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well. 4. 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. 5. 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, if desired. Serve with remaining syrup mixture and lime wedges.

TEQUILA GLAZED GRILLED CHICKEN THIGHS

TEQUILA GLAZED GRILLED CHICKEN THIGHS image

Categories Chicken

Yield 6 servings

Number Of Ingredients 2

Ingredients

1 1/2 teaspoons ground cumin 1 teaspoon chili powder 3/4 teaspoon kosher salt 1/4 teaspoon chipotle chile powder 6 bone-in chicken thighs (about 2 pounds)
skinned 3/4 cup pineapple juice 1/3 cup tequila 1/4 cup honey 2 teaspoons cornstarch 2 teaspoons water 2 teaspoons grated lime rind 3 tablespoons fresh lime juice 1/4 teaspoon crushed red pepper Cooking spray

Steps:

1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). 2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken. 3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper. 4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

BALSAMIC GRILLED CHICKEN THIGHS

Balsamic Grilled Chicken Thighs image

A simple marinade that delivers tender, juicy, and tangy grilled chicken every single time. Feel free to experiment with different herbs. Rosemary and thyme make a nice combination and so tarragon and parsley.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 6

Ingredients

¾ cup balsamic vinegar
½ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried tarragon
½ teaspoon dried thyme
1 ½ pounds boneless, skinless chicken thighs

Steps:

Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 5.2 g, Cholesterol 63.8 mg, Fat 29.3 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 5.6 g, Sodium 62.4 mg, Sugar 4.4 g

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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.
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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.

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Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
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