Recipes

Grilled Chicken thigh glazed with tequila and chile ancho sauce

Ingredients (12)

1 tablespoon(s) ancho chile powder

1 1/2 teaspoon(s) sugar

1 1/2 teaspoon(s) garlic powder

1 1/2 teaspoon(s) ground cumin

1 1/2 teaspoon(s) black pepper

3/4 teaspoon(s) salt

12 recipesApp.recipe.ingredients.compositeField.unit.options.N/A bone-in chicken thighs, skinned

1 1/2 tablespoon(s) extra-virgin olive oil

6 tablespoon(s) amber agave syrup

3 tablespoon(s) tequila

1 1/2 tablespoon(s) hot sauce

1 1/2 tablespoon(s) butter

1 1/2 recipesApp.recipe.ingredients.compositeField.unit.options.N/A lime juice

1/2 teaspoon(s) crushed red pepper

3 tablespoon(s) chopped cilantro

6 recipesApp.recipe.ingredients.compositeField.unit.options.N/A lime wedges

Directions

1. Preheat grill. Combine chile powder, sugar, garlic, cumin, salt, and pepper in a bowl. Add chicken and toss well.
2. Place syrup, tequila, hot sauce, butter, lime juice, and red pepper in a small saucepan. Bring to a boil. Cook until mixture begins to thicken and reserve syrup mixture.
3. Place chicken on grill rack. Brush each piece of chicken with 2 tablespoons of the syrup mixture and grill until lightly golden.
4. Garnish with cilantro, brush with remaining syrup, and serve with lime wedges.
 

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