Grilled Chicken Thighs with Ancho Rub

Punch grilled chicken in the face with flavor by giving it a nice rub down with a sweet and spicy tequila sauce.

I use an ancho rub and chicken thighs because they stay moist and hold their deliciousness for the long grill while absorbing a hint of that smoky flavor we all love.


- chile powder - sugar - garlic powder - cumin - bone-in chicken thighs - virgin olive oil - agave syrup - tequila


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

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 all over the chicken thighs.

In a small saucepan, whisk the agave, tequila, hot sauce, butter, lime juice, and red pepper flakes.

Bring to a boil and cook until mixture has reduced to ½ cup, about 3 minutes. Remove from heat. Remove 3 tbs of the sauce.

Carefully oil the grill grate. 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.

Finish off over direct heat for 5 minutes to sear. Remove from heat and rest before serving.

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