These juicy grilled chicken thighs are coated in a tasty ancho chili and tequila glaze, giving them a sweet and smoky kick! Perfect for summer barbecues or a fun dinner at home.
I love how easy it is to make this dish. Just marinate, grill, and enjoy! It’s a great way to impress friends without a lot of fuss—everyone will be asking for seconds!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs result in juicy, flavorful meat. If you prefer, you can use boneless thighs, but adjust cooking time to avoid overcooking.
Ancho Chili Powder: This adds a rich, smoky flavor. If unavailable, use regular chili powder or chipotle powder for a different spice level and taste.
Tequila: It gives a wonderful depth to the glaze. If you’re avoiding alcohol, you can replace tequila with lime juice or chicken broth for flavor without the booze.
Honey: This adds sweetness and helps with caramelization. Maple syrup or agave nectar are great substitutes if you need a vegan option.
Cilantro: For garnishing, fresh cilantro gives a nice touch. If you’re not a fan, parsley or chives can work as alternatives.
How Do You Ensure the Chicken is Juicy and Flavored?
Marinating the chicken is crucial for flavor and tenderness. Mix your marinade well, ensuring every piece is coated evenly. Letting it marinate for at least an hour is key, but overnight is best for maximum flavor absorption.
- Always pat the chicken dry before seasoning to help the rub stick.
- Make sure to oil the grill grates to prevent sticking; this helps achieve nice grill marks.
- Use a meat thermometer to check the internal temperature. This prevents overcooking and ensures perfectly juicy chicken.
How to Make Grilled Chicken Thighs with Ancho Chili and Tequila Glaze
Ingredients You’ll Need:
For the Chicken:
- 4-6 chicken thighs, bone-in and skin-on
- 1 tablespoon olive oil
For the Spice Rub:
- 2 tablespoons ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze:
- 1/2 cup tequila
- 1/4 cup honey
- 1 tablespoon lime juice
For Garnish:
- Fresh cilantro, optional
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus a minimum of 1 hour for marinating in the fridge. Grilling the chicken will take around 15 minutes. In total, plan for at least 1 hour and 30 minutes, especially if you decide to marinate overnight for the best flavor!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by rinsing the chicken thighs under cold water. Pat them dry with paper towels and place them in a large bowl. Drying the chicken helps the spice rub stick better and leads to crispy skin when grilling.
2. Make the Spice Rub:
In a small bowl, mix together the ancho chili powder, garlic powder, onion powder, ground cumin, smoked paprika, salt, and black pepper until well combined. This spice rub adds a fantastic flavor to your chicken! Rub the spice mixture all over the chicken thighs, making sure they’re evenly coated.
3. Marinate:
Pour the olive oil, tequila, honey, and lime juice over the chicken in the bowl. Toss everything together until the chicken is well-coated. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least 1 hour—if you have time, letting it marinate overnight will enhance the flavor even more!
4. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat, which is about 400°F (200°C). To prevent sticking, oil the grill grates using a paper towel dipped in oil and tongs.
5. Grill the Chicken:
Take the chicken out of the marinade and shake off any excess liquid. Place the chicken thighs skin-side down on the grill. Grill them for about 5-7 minutes, then flip them over and cook for an additional 5-7 minutes. You want the internal temperature to reach 165°F (75°C) and the skin should be crispy and caramelized.
6. Serve:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps keep the chicken juicy! If you like, sprinkle some fresh cilantro on top for an extra touch. Serve with your favorite sides, and enjoy your delicious Grilled Chicken Thighs with Ancho Chili and Tequila Glaze!
Can I Use Other Cuts of Chicken for This Recipe?
Absolutely! While bone-in, skin-on chicken thighs are recommended for their flavor and moisture, you can also use chicken breasts or drumsticks. Just adjust the cooking time slightly: breasts cook faster, around 6-8 minutes per side, while drumsticks may take a bit longer than thighs. Always check for an internal temperature of 165°F (75°C).
What if I Don’t Have Tequila?
No worries! If you’re looking for a substitute for tequila, you can use chicken broth mixed with a little lime juice for flavor, or white wine for a different twist. Just keep in mind that the final flavor won’t be exactly the same, but it will still be tasty!
Can I Marinate the Chicken for Longer?
Yes, marinating the chicken for longer, even up to 24 hours, will enhance the flavor even more. Just be sure to keep the chicken refrigerated while marinating. If you’re worried about it getting too salty, you can reduce the amount of salt in the spice rub.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven or on a skillet over low heat to maintain that crispy skin. You can also slice the chicken and add it to salads or wraps for a tasty lunch option!
