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Grilled Chicken Thighs with Ancho-Tequila Glaze

Make Grilled Chicken Thighs with Ancho-Tequila Glaze at home with Hickory Wood Chips, Ancho Chile Powder, Sugar, Granulated Garlic, and Ground Cumin. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 cup
• 1 tbsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 3/4 tsp
• 12
• 1 1/2 tbsp
• 6 tbsp
• 3 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1/4 tsp
• 3 tbsp
• 6

Method (preview)

1. 1

   If you're using a charcoal grill, skip the foil pan and add the chips to the coals.

2. 2

   Soak wood chips in water 30 minutes; drain well.

3. 3

   Preheat grill to medium-high heat using both burners.

4. 4

   After preheating, turn the left burner off (leave the right burner on).

5. 5

   Place pan on heat element on heated side of grill; add wood chips to pan.

6. 6

   Let chips stand for 15 minutes or until smoking.

7. 7

   Combine chile powder and next 5 ingredients (through salt) in a medium bowl.

8. 8

   Add chicken to bowl; toss well.

9. 9

   Add oil to bowl; toss well.

10. 10

    Place syrup and next 5 ingredients (through red pepper) in a small saucepan.

11. 11

    Bring to a boil.

12. 12

    Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes).

13. 13

    Reserve syrup mixture.

14. 14

    Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat).

15. 15

    Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes.

16. 16

    Turn chicken over.

17. 17

    Brush with 2 tablespoons syrup mixture; grill 15 minutes.

18. 18

    Turn chicken over and move to direct heat; grill 5 minutes or until done.

19. 19

    Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges. wedge)

20. 20

    Recipe Time: 1 Hour, 10 Minutes

21. 21

    July 2012

22. 22

    Contributed to the FareShare Gazette by Art; 31 August 2012. www.fareshare.net