Why You’ll Love This Grilled Chicken Thighs with Ancho Chili and Tequila Glaze
- Bold, smoky ancho chili flavor with a touch of sweet honey and bright tequila.
- Fast weeknight grilling — ready in under an hour including marinating.
- Juicy, forgiving dark meat that stays tender on the grill.
- Great for meal prep, tacos, salads, or a simple BBQ dinner the family will love.
- Crowd-pleasing and Pinterest-friendly plating — perfect for summer cookouts.
introduction
This recipe brings bold, smoky flavor to weeknight grilling with a quick ancho chili and tequila glaze that caramelizes beautifully on the grill. If you want a cool, creamy contrast, try pairing it with a garlic dip like the one in tender grilled chicken bites served with a rich and creamy garlic sauce. The tone is simple, warm, and perfect for pinning to your summer BBQ board.
Ingredients Needed :
Protein
- 4 chicken thighs (bone-in, skin-on recommended)
Glaze & Sauce
- 1/4 cup tequila
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 tablespoons ancho chili powder
Spices & Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Step-by-Step Instructions :
- In a bowl, mix together the ancho chili powder, tequila, honey, olive oil, garlic powder, onion powder, salt, and pepper to create the glaze.
- Marinate the chicken thighs in the glaze for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Grill the chicken thighs for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before serving. Enjoy your delicious summer BBQ dinner!
Serving Suggestions Grilled Chicken Thighs with Ancho Chili and Tequila Glaze
- Serve over cilantro-lime rice with charred corn and avocado slices.
- Shred the thighs and pile into warm tortillas with pickled onions and cotija.
- Slice and top a crisp green salad for a protein-packed lunch.
- Turn leftovers into a sandwich inspired by other grilled chicken favorites like the Applebee’s grilled chicken sandwich recipe for a quick, tasty lunch.
Tips for SuccessGrilled Chicken Thighs with Ancho Chili and Tequila Glaze
- Pat thighs dry before marinating so the glaze can adhere and caramelize nicely.
- Let the thighs come to room temperature for 15 minutes before grilling to promote even cooking.
- Use a meat thermometer to ensure the internal temp hits 165°F (75°C) without overcooking.
- For a smokier char, finish briefly over high direct heat, watching carefully to avoid burning the glaze.
- If you’re using a pellet or other specialty grill, check this guide on grilling chicken breast on a pellet grill for heat management tips that translate to thighs.
variation (if any)
- Non-alcoholic: swap the tequila for 1/4 cup orange juice plus 1 tablespoon lime juice.
- Boneless option: use boneless skin-on thighs and reduce grill time to 4–5 minutes per side.
- Spicier glaze: add 1/2 teaspoon cayenne or a chopped chipotle in adobo for heat and smokiness.
- Citrus twist: add 1 tablespoon lime zest to the glaze for extra brightness.
FAQs
Q: Can I make the glaze ahead of time?
A: Yes — mix the glaze up to 24 hours in advance and store in the fridge. Bring to room temp before marinating.
Q: How long can I marinate the chicken?
A: Marinate at least 30 minutes and up to 8 hours. Acidic marinades longer than 8 hours can start to change texture.
Q: Can I bake these instead of grilling?
A: Absolutely. Roast at 425°F for 20–25 minutes, then broil for 2–3 minutes to caramelize the glaze, until internal temp reaches 165°F.
Q: What should I serve with this for a crowd?
A: Make a big tray of grilled veggies, a simple slaw, and warm tortillas — everyone can build their own plate.
Ingredients
Protein
- 4 pieces chicken thighs (bone-in, skin-on recommended)
Glaze & Sauce
- 1/4 cup tequila Can be substituted with orange juice and lime juice for a non-alcoholic version.
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 tablespoons ancho chili powder
Spices & Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, mix together the ancho chili powder, tequila, honey, olive oil, garlic powder, onion powder, salt, and pepper to create the glaze.
- Marinate the chicken thighs in the glaze for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat.
- Grill the chicken thighs for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before serving.
