Grilled Ancho Chili and Tequila Glazed Chicken
We eat a lot of chicken, and we're always looking for flavor variations. This is a flavorful and easy recipe. With the chicken getting a rub and glaze, it turns out flavorful and tender.
Equipment
- Gas Grill
- Small saucepan
Ingredients
- 2 4 oz. Boneless, skinless chicken breasts
- 1 tsp Ground ancho chili pepper
- 1/2 tsp Sugar
- 1/2 tsp Granulated garlic
- 1/4 tsp Cumin
- 1/4 tsp Black pepper
- 1/4 tsp Salt
Glaze
- 2 Tbsp Honey
- 1 Tbsp Tequila
- 1/2 Tbsp Lime juice
- 1/2 Tbsp Neutral oil
- 1/2 Tbsp Butter
- 1/4 tsp Tabasco sauce
Instructions
- In a 1-quart bowl, whisk together the ancho chili powder, sugar, garlic, cumin, pepper, and salt.
- Pat the chicken dry with paper towels and place it in the bowl. Cover with spice rub. (I use my hands on this step.) Set aside.
- In a small saucepan, add the oil, honey, Tequila, Tabasco sauce, butter, and lime juice. Bring to a boil and cook for 3 minutes, whisking the glaze often. Remove from heat and set aside.
- Oil and preheat your grill to 375° – 400℉. Place spiced-rubbed chicken on the heated grill. Grill for 3-5 minutes and flip. Baste the chicken with the glaze and cook for 3-5 minutes. Flip and glaze the chicken and cook until the internal temperature reaches 165 degrees. Remove, cover, and let rest for 2-3 minutes.
Notes
Since chicken pieces can vary in thickness, the cooking times can vary. The important point is that the chicken needs to reach an internal temperature of 165 degrees.
We like to serve this with our Cilantro Lime Rice.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 Chicken BreastCalories: 280kcalCarbohydrates: 20gProtein: 26gFat: 9gSaturated Fat: 3gCholesterol: 90mgSodium: 410mgPotassium: 430mgSugar: 19gCalcium: 20mgIron: 1mg