Ingredients
- 1 1/2 cups hickory wood chips
- 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
- 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
- 6 lime wedges
Directions
Combine chile powder, sugar, garlic, cumin, pepper and salt in a medium bowl. Add chicken to bowl and toss well. Add oil to bowl and toss well.
In a small saucepan, combine syrup, tequila, hot sauce, butter, lime juice and red pepper. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
Place chicken, meaty side down, on grill rack coated with cooking spray over left burner. Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and repeat. Turn chicken over and move to direct heat; grill 5 minutes or until done. Serve with remaining syrup mixture and lime wedges.
