1 tablespoon chile powder
1 ½ teaspoons sugar
1 ½ teaspoons granulated garlic
1 ½ teaspoons ground cumin
1 ½ teaspoons freshly ground black pepper
¾ teaspoon kosher salt
1 ½ teaspoons extra virgin olive oil
6 tablespoons agave syrup (or honey)
3 tablespoons tequila
1 ½ tablespoons hot sauce
1 ½ teaspoons butter
1 ½ tablespoons fresh lime juice
¼ teaspoon crushed red pepper
16 bone in chicken thighs, skinned
3 tablespoons cilantro, finely chopped
8 lime wedgesDirections:
Prepare grill with medium high to medium low cooking levels.
Combine ingredients chile powder through black pepper in a medium bowl and mix well. Season chicken with salt and coat with dry rub.
Place syrup through red pepper in a small saucepan. Bring to a boil. Cook until mixture is reduced to ½ cup.
Spray grill rack with cooking spray. Place chicken, meaty side down and brush with syrup mixture. Grill 15 minutes. Turn chicken and move to cooler level and continue to cook until chicken is done. Reheat remaining syrup mixture.
Garnish with cilantro and serve with remaining syrup mixture and lime wedges
Serves 8Presented by:
Terri Geiser, Cookingwiser.comDate Aired:
April 12, 2013
Terri Geiser, Cookingwiser.com