Skip to Main Content
Tequila Lime Chicken Thighs

Tequila Lime Chicken Thighs

By Traeger Kitchen

For taste buds that won’t be cooled, try tequila-glazed chicken, it’s sweet & spicy.

Prep Time

15 Min

Cook Time

45 Min

Pellets

Hickory

Ingredients

Number of People Serving

6

Activating this element will cause content on the page to be updated.
Units of Measurment:
main
12 Whole Bone-In Chicken Thighs, Skinned
2 Teaspoon ancho chile powder
2 Teaspoon sugar
1 1/2 Teaspoon granulated garlic
1 1/2 Teaspoon ground cumin
1 1/2 Teaspoon freshly ground black pepper
3/4 Teaspoon kosher salt
1 Teaspoon chili powder
1 1/2 Tablespoon extra-virgin olive oil
4 Tablespoon honey
4 Tablespoon pineapple juice
3 Tablespoon Tequila
1/4 Teaspoon red pepper flakes
1 1/2 Tablespoon hot sauce
1 1/2 Tablespoon butter
1 1/2 Tablespoon fresh squeezed lime juice

Step

  • 1

    When ready to cook, start the Traeger and set the temperature to 375 degrees F and preheat for 10 to 15 minutes.

  • 2

    Combine the dry rub ingredients in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well to coat each piece.

  • 3

    Place the chicken directly on the grill grate, meat side down and cook for 15 minutes on the first side.

    375 ˚F / 191 ˚C

    00:15

  • 4

    Meanwhile, place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until mixture is reduced by about 1/3 and begins to thicken (about 3 minutes). Keep the syrup warm while waiting to glaze.

  • 5

    After the chicken thighs have cooked for 15 minutes brush them with some of the syrup mixture. Turn the chicken over. Brush with more glaze on the other side and grill for another 10 minutes or until the internal temperature registers 165 degrees F on an instant-read thermometer. Enjoy!

    375 ˚F / 191 ˚C

    165 ˚F / 74 ˚C

My Notes

In order to add notes for this recipe, you must log in or create an account.