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
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.
Chopped fresh cilantro
Warm corn or flour tortillas
Soak wood chips in water for 30 minutes; drain well.
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.
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.
Served with remaining syrup mixture and lime wedges. Garnish with cilantro, if desired.