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Grilled Chicken Breast & Thighs W/Sweet Ancho-Tequila Glaze


1 1/2 cups of hickory wood chips
1 Tbsp ancho chili powder
1 1/2 tsp of sugar
1 1/2 tsp of granulated garlic or garlic powder
1 1/2 tsp of ground cumin
1 1/2 tsp of freshly ground black pepper
3/4 tsp of kosher salt
12 boneless skin less chicken breast & thighs.(about 2 1/2 pounds)
1 1/2 Tbsp of extra-virgin olive oil

For Glaze:

6 Tbsp of agave syrup
3 Tbsp of tequila
1 1/2 Tbsp of hot sauce
1 1/2 Tbsp of butter
1 1/2 Tbsp of fresh lime juice
1/4 tsp of crushed red pepper

6 lime wedges.
Optional garnish:

Chopped fresh cilantro
Warm corn or flour tortillas
Soak wood chips in water for 30 minutes; drain well.

Soak wood chips for 30 minutes.

Soak wood chips for 30 minutes.

Pre heat grill to medium-high heat using both burners.After preheating, turn the left burner off and 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 heated element on right side of grill; add wood chips to pan close lid to grill but make sure vents are at least half-open. Let chips sit for 15 minutes or until chips start smoking.

Spice mixture

Spice mixture

Combine chili powder and next 5 ingredients through salt in a bowl or Ziploc bag. Add chicken to bowl and mix well. Next add oil to bag or bowl and mix well.

Place syrup and next 5 ingredients through red pepper in a small sauce pan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken about 3 minutes.
Place syrup mixture aside.

Place chicken, skin less side down on grill over the left side or where the indirect heat is. Brush chicken with 2 tablespoons of syrup mixture and grill for 15 minutes. Turn chicken over and move to direct heat and grill for 5 minutes or until done.

Chicken breast

Chicken breast

Served with remaining syrup mixture and lime wedges. Garnish with cilantro, if desired.

Chicken thighs

Chicken thighs


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

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