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Grilled Chicken Thighs with Ancho Chili and Tequila Glaze

Flavor-packed grilled chicken thighs with a smokey, sweet, and slightly boozy glaze, perfect for weeknight dinners.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on recommended)
  • 1/4 cup tequila
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 2 tablespoons ancho chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix together the ancho chili powder, tequila, honey, olive oil, garlic powder, onion powder, salt, and pepper to create the glaze.
  2. Marinate the chicken thighs in the glaze for at least 30 minutes (or up to 4 hours in the fridge).
  3. Preheat your grill to medium-high heat (about 400°F). Oil the grates lightly.
  4. Grill the chicken thighs skin-side down first for 6–7 minutes, then flip and grill another 6–7 minutes, brushing with remaining glaze as you go.
  5. Cook until the internal temperature reaches 165°F (75°C) at the thickest part.
  6. Let the chicken rest for a few minutes before serving.

Notes

Use bone-in, skin-on thighs for the juiciest results. Pat thighs dry before glazing for better crisp. Let the chicken rest after grilling to keep juices locked in.

  • Author: jayne
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Southwestern
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 8g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Protein: 26g
  • Cholesterol: 140mg

Keywords: grilled chicken, chicken thighs, tequila glaze, summer BBQ, easy dinner