Grilled Chicken Thighs with Ancho-Tequila Glaze

recipe courtesy Cooking Light

Grilled Chicken Thighs with Ancho-Tequila Glaze

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

Cooking spray 

3 tablespoons chopped fresh cilantro (optional)

6 lime wedges 

Soak wood chips in water 30 minutes; drain well.

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.

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.

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.

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.  Serves 6.

*Note: Serve with a side of Grilled Corn, Poblano and Black Bean Salad