Description
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.
Ingredients
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
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.
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.