There’s something magical about the combination of smoky, spicy, and slightly sweet flavors in a well-marinated grilled chicken. This Spicy Grilled Chicken Thighs with Ancho Chili Tequila Glaze is one of those dishes that makes every bite unforgettable. The rich, deep flavors of ancho chili paired with the subtle kick of tequila create a glaze that clings perfectly to juicy, charred chicken thighs. It’s a recipe that feels restaurant-worthy but is surprisingly simple to make at home.
I love serving this dish at summer cookouts or even as a weeknight dinner when I want something bold and satisfying. The marinade does most of the work, infusing the chicken with layers of flavor, while the glaze adds that final glossy, finger-licking finish. Whether you’re a grilling enthusiast or just looking for a new way to enjoy chicken, this recipe is a must-try.
What You Need To Make This Recipe
Chicken thighs: Bone-in, skin-on thighs work best for grilling because they stay juicy and develop a delicious crispy exterior. The fat content ensures the meat stays tender even if slightly overcooked.
Ancho chili powder: Made from dried poblano peppers, ancho chili powder has a mild heat with a sweet, smoky depth. It’s the backbone of the glaze, adding complexity without overwhelming spiciness.
Tequila: A reposado or blanco tequila works well here—its sharp, earthy flavor cuts through the richness of the chicken and enhances the glaze’s caramelization.
Honey: This natural sweetener balances the heat and helps the glaze thicken into a sticky, glossy coating.
Lime juice: Freshly squeezed lime juice brightens the marinade and glaze, adding a tangy contrast to the smoky and sweet elements.
Garlic: Minced garlic brings a pungent, savory note that deepens the overall flavor profile.
Smoked paprika: This adds an extra layer of smokiness, complementing the ancho chili and grilled char.
Cumin: A warm, earthy spice that enhances the Mexican-inspired flavors in the dish.
Olive oil: Helps bind the marinade and prevents the chicken from sticking to the grill.
Ingredients List
- 6 bone-in, skin-on chicken thighs
- 2 tbsp ancho chili powder
- 1/4 cup tequila (reposado or blanco)
- 3 tbsp honey
- 2 tbsp lime juice (freshly squeezed)
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
How to Make Spicy Grilled Chicken Thighs with Ancho Chili Tequila Glaze
Step 1: Prepare the Marinade
In a bowl, whisk together the ancho chili powder, tequila, honey, lime juice, minced garlic, smoked paprika, cumin, olive oil, salt, and black pepper. This creates a bold, flavorful marinade that will infuse the chicken with smoky, spicy, and slightly sweet notes.
Step 2: Marinate the Chicken
Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well-coated. Seal or cover and refrigerate for at least 2 hours (or up to overnight for deeper flavor).
Step 3: Preheat the Grill
Heat your grill to medium-high (about 375-400°F). Clean the grates and lightly oil them to prevent sticking.
Step 4: Grill the Chicken
Remove the chicken from the marinade (reserve excess marinade for the glaze) and place it skin-side down on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy and charred.
Step 5: Make the Glaze
While the chicken cooks, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened. Brush this glaze onto the chicken during the last few minutes of grilling for a sticky, caramelized finish.
Step 6: Rest and Serve
Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Drizzle with extra glaze if desired and garnish with lime wedges or fresh cilantro.
Tips for Making This Recipe
- Don’t skip the marinating time—the longer the chicken sits in the marinade, the more flavorful it becomes.
- Use a meat thermometer to ensure perfect doneness without drying out the chicken.
- Adjust the heat level by adding a pinch of cayenne if you prefer more spice.
- Double the glaze if you love extra saucy chicken—it’s also great for dipping!
- Grill on indirect heat if flare-ups occur to prevent burning.
FAQs
Can I use boneless chicken thighs?
Yes, but reduce the grilling time by a few minutes since they cook faster.
What can I substitute for tequila?
If you prefer not to use alcohol, replace it with apple cider vinegar and a splash of orange juice.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the grill for best texture.
Can I bake this instead of grilling?
Absolutely! Bake at 400°F for 25-30 minutes, brushing with glaze in the last 10 minutes.
Is ancho chili powder very spicy?
No, it’s mild with a sweet, smoky flavor. For more heat, add cayenne or chipotle powder.
This dish is sure to become a favorite—happy grilling!