• E7578103c5a9092d79b8ab0b998532ff

Anna And Matt's Grilled Ancho Tequila Chicken

This recipe pairs well with a vegetable and rice. We really love it with corn or a bean salad.

Prep
Cook
Serves 6people
Ingredients
1
tbsp ancho chile powder
1 1/2
tsp sugar
1 1/2
tsp garlic powder
1 1/2
tsp ground cumin
1 1/2
tsp freshly ground black pepper
3/4
tsp kosher salt
8
boneless skinless chicken thighs
1 1/2
tbsp extra-virgin olive oil
4
tbsp agave syrup
3
tbsp tequila
2
tsp to 1 tablespoon hot sauce (depending on how hot you like it. Remember, I'm a wuss).
1 1/2
tbsp butter substitute
Zest and juice of one lime
Lime wedges for serving
Directions
1.
In a bowl, combine the ancho chile, sugar, cumin, salt and pepper.
2.
Add the chicken thighs to the bowl and toss.
3.
Add the olive oil to the bowl and toss the spice-coated chicken with it so that everything is well coated. Set aside.
4.
In a heavy bottomed saucepan, add the agave syrup, tequila, hot sauce, butter substitute and the zest and juice of the lime and combine.
5.
Bring to a boil and cook until it is thickened and reduced to about 1/2 cup. Keep warm.
6.
Over a preheated grill pan (or grill) that has been lightly coated with cooking spray (if needed), add the spiced rubbed chicken. Grill for about 5-7 minutes and then flip the chicken, cooking for an additional 4 minutes or so.
7.
Coat the grilled chicken with some of the agave tequila glaze and cook for a few minutes longer, until it is nicely caramelized.
8.
Serve with the lime wedges and the remaining agave tequila glaze.

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