Grilled Chicken Thighs w/Ancho-Tequila Glaze

This dish is a keeper, BIG TIME.
I don't get this excited about many recipes, but even The Nudge told me to "make these again, please!"

Now I know why this dish graced the cover of the July Cooking Light Magazine.

There is nothing to not like, it is perfect.
Not too spicy, not too sweet, it has just the right amount of smoke.

Extremely easy to prepare and except for the brining (which is not mandatory), the dry rub marinade along with a very flavorful glaze comes together in an hour.

An excellent dish to make at a BBQ, and can be doubled and tripled easily.
The Nudge told me it reheated like a dream, so making this ahead and bringing to a pot luck will make you the star of the day.

I also grilled endive (our new fav vegetable) and made a Chipotle Mac 'n Cheese.

In the picture that accompanies the recipe, I noticed lime halves on the grill with the chicken, something I will definitely do the next time I make this.

Cook's Note: Watch the glaze carefully, I burnt my first attempt. Set your timer for 15 minutes and then stay by the stove.



Grilled Chicken Thighs with Ancho-Tequila Glaze
Adapted from Cooking Light Magazine July 2012
Yield: Serves 6 (serving size: 2 thighs, 2 teaspoons sauce, and 1 lime wedge)

Ingredients
* 1 1/2 cups hickory wood chips (I use cherry wood)
* 1 tablespoon ancho chile powder
* 1 1/2 teaspoons sugar
* 1 1/2 teaspoons granulated garlic
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons freshly ground black pepper
* 3/4 teaspoon kosher salt
* 12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
* 1 1/2 tablespoons extra-virgin olive oil

Glaze
* 6 tablespoons amber agave syrup
* 3 tablespoons tequila
* 1 1/2 tablespoons hot sauce
* 1 1/2 tablespoons butter
* 1 1/2 tablespoons fresh lime juice
* 1/4 teaspoon crushed red pepper
* Cooking spray
* 3 tablespoons chopped fresh cilantro (optional)
* 6 lime wedges

Preparation
1. Soak wood chips in water 30 minutes; drain well.
2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
4. Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
5. Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.