There’s something deeply comforting about barbecue chicken. It brings up memories of warm summer evenings, smoky air curling through the backyard, and the unmistakable sound of family laughter echoing between bites. This Ancho Chili BBQ Glazed Chicken Thighs recipe captures all of that in a single bite—bold, smoky, and perfectly sticky.

This dish takes your usual BBQ chicken up a notch with a rich, deeply flavored glaze made from ancho chili powder, honey, and spices. While the original recipe included tequila, we’re skipping that and focusing purely on the bold flavors of the glaze. The result? Chicken that’s juicy, smoky-sweet, and with just the right amount of kick

Whether you’re firing up the grill for a summer get-together or roasting these in your oven during the colder months, this dish brings a little spark to the table. It’s also a fantastic way to introduce new flavors to the family without going too far off the comfort-food path.

When I first made this, it quickly became a staple in our house. Even the picky eaters couldn’t resist the deep flavor of that sticky glaze. So now, any time we’re craving something just a little different from the standard BBQ sauce, this recipe gets pulled out—and let me tell you, it never lasts long on the plate.

Why You’ll Love This Recipe:

• The sweet and smoky glaze clings perfectly to the chicken
• It’s an easy way to switch up your usual BBQ night
• Great for grilling, baking, or even broiling
• The ancho chili brings a mellow heat that even spice-shy eaters can handle
• It’s kid-approved and adult-adored

INGREDIENTS YOU’LL NEED:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons ancho chili powder
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

HOW TO MAKE ANCHO CHILI BBQ GLAZED CHICKEN THIGHS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and prep your chicken
Start by preheating your grill or oven to 400°F (200°C). If you’re using the oven, line a baking sheet with foil for easier cleanup.
Take the chicken thighs and pat them dry with paper towels. This helps the skin crisp up nicely, whether you’re grilling or roasting.

Step 2: Make the glaze
In a small bowl, whisk together the ancho chili powder, honey, Dijon mustard, apple cider vinegar, soy sauce, olive oil, cumin, garlic powder, onion powder, salt, and black pepper.
The moment you stir it all together, the smoky-sweet aroma hits you. It’s thick and sticky, with that dark reddish hue that just looks like it’s going to be good.

Step 3: Glaze and roast/grill
Brush the glaze all over the chicken thighs, making sure to get it under the skin a bit, too.
Place the chicken on the grill or baking sheet, skin-side up, and cook for 25–30 minutes. Every 10 minutes or so, give the thighs another brush with glaze to build up that sticky layer of flavor.
If you’re grilling, watch out for flare-ups—move the chicken to indirect heat if needed.

Step 4: Check for doneness
The chicken is ready when it reaches 165°F (75°C) internally and the skin is beautifully caramelized. Let it rest for 5 minutes before serving to let the juices settle.

HELPFUL TIPS:

• Don’t skip drying the chicken! It helps the glaze adhere better and gives you that golden, crispy skin.
• Use a meat thermometer to make sure your chicken is cooked perfectly without drying it out.
• Broiler finish: Want extra caramelization? Pop the chicken under the broiler for the last 2-3 minutes of cooking.
• No grill? No problem. These bake beautifully in the oven, and you won’t miss the smoke.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Grilled or Baked
• Cuisine: American, BBQ
• Diet: Gluten-Free (check soy sauce for certified gluten-free version)

NOTES:

Feel free to use boneless thighs or drumsticks if that’s what you have on hand. Just adjust cooking time accordingly. This glaze also works beautifully on grilled vegetables or even tofu—anything that loves a sticky, smoky finish.

NUTRITIONAL INFORMATION:

(Approximate per serving)
Calories: 350
Protein: 25g
Fat: 24g
Carbohydrates: 10g
Sugar: 7g
Fiber: 1g
Sodium: 480mg

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breasts instead of thighs?
Absolutely! Just watch the cook time—breasts tend to dry out faster. Aim for 20-25 minutes and check for doneness.

What if I don’t have ancho chili powder?
You can sub in regular chili powder, though the flavor will be slightly different. Ancho chili has a smoky-sweet flavor that’s milder than typical blends.

Can I make this ahead?
Yes! You can marinate the chicken in the glaze a few hours ahead or even overnight for deeper flavor.

STORAGE INSTRUCTIONS:

Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for 10–15 minutes, or microwave in short bursts. You can also shred the leftover meat for sandwiches or salads the next day.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights (minus the cheese this time, but still totally crave-worthy!):

• BBQ Chicken Naan Pizzas
• BBQ Pineapple Chicken Kabobs
• Grilled Aloha Chicken and Pineapple
• Cajun Grilled Chicken with Alabama White Sauce

CONCLUSION

These Ancho Chili BBQ Glazed Chicken Thighs aren’t just a dinner—they’re a moment. A pause in the week to enjoy something smoky, sticky, and special. Whether you’re cooking for the family, hosting friends, or just treating yourself, this recipe is a simple way to bring bold flavor to the table without fuss. So go ahead—roll up your sleeves, grab those napkins, and dig in.

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