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
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.