Grilled Chicken Thighs with Ancho Rub

Punch grilled chicken in the face with a sweet and spicy tequila sauce. I use an ancho rub and chicken thighs because they stay moist and hold their deliciousness.

Over a grilled veggie salad with brown rice, this may just be the perfect summertime supper in between those hot dogs and hamburgers.


- ancho chile powder - sugar - garlic powder - cumin - black pepper - salt - bone-in chicken thighs - olive oil - agave syrup

Soak your wood chips for 30 minutes before cooking. Drain. Meanwhile, preheat your grill and clean your cooking grate.

Turn off or lower the heat on one side of the grill and arrange the wood chips in a small aluminum pan over the burner that is still on. Allow the chips to sit for 15 minutes over the heat.

Mix the chile powder, sugar, garlic, cumin, pepper, and salt in a bowl. Toss the chicken thighs with the oil. Sprinkle with the spice mix and rub.

In a small saucepan, whisk the agave, tequila, hot sauce, butter, lime juice, and red pepper flakes. Bring to a boil and cook for about 3 minutes.

Brush the chicken with the sauce and grill 15 minutes over the indirect heat. Flip, brush with remaining sauce, and continue to grill 15 minutes.

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