Smoky Ancho Chili Grilled Chicken Thighs: Bold Flavors for the Bold Cook

Get ready to tantalize your taste buds with a recipe that brings the deep, smoky flavors of Mexico straight to your grill. These Grilled Chicken Thighs with Ancho Chili Rub are perfect for those who crave bold and robust flavors. With a touch of heat and a hint of sweetness, this dish is a guaranteed crowd-pleaser at any gathering.

Equipment Needed

• Grill (charcoal or gas)
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Basting brush
• Grill tongs
• Meat thermometer

Ingredients

• 8 chicken thighs, bone-in and skin-on
• 2 tablespoons ancho chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh lime wedges and chopped cilantro, for garnish

Instructions

Begin by preparing the spice rub. In a mixing bowl, combine the ancho chili powder, paprika, garlic powder, onion powder, dried oregano, ground cumin, and cayenne pepper. Season generously with salt and freshly ground black pepper. This aromatic blend will form the foundation of your flavorful rub.

Pat the chicken thighs dry with paper towels to ensure the rub adheres well. Drizzle the thighs with olive oil, then massage the spice mixture into the meat, ensuring an even coating on all sides. Let the chicken sit for at least 30 minutes to allow the flavors to meld.

Preheat your grill to medium-high heat. Brush the grates lightly with oil to prevent sticking. Place the chicken thighs on the grill, skin-side down, and cook for about 6-7 minutes per side. Turn the thighs with grill tongs to achieve a beautiful char while keeping the chicken juicy. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

Optional: For a unique twist, try adding a tablespoon of brown sugar to the spice rub for a subtle sweetness that caramelizes beautifully on the grill. Alternatively, finish the grilled chicken with a squeeze of fresh lime juice and a sprinkle of sea salt just before serving to elevate the flavors.

Transfer the cooked chicken thighs to a serving platter. Garnish with fresh lime wedges and a handful of chopped cilantro for a burst of color and a touch of brightness.

Commentary

These smoky ancho chili grilled chicken thighs are best enjoyed with a variety of side dishes that complement their robust flavor. Consider pairing them with a cool avocado and corn salad, creamy black beans, or a tangy Mexican coleslaw. The combination of textures and flavors will create a harmonious and satisfying meal.

Creating this dish is more than just cooking—it's about bringing joy and flavor to your loved ones. The preparation is straightforward, yet the result is extraordinary, ensuring that you’ll savor every moment spent at the grill. Whether it's a family dinner or a weekend barbecue, these chicken thighs will make you the hero of the occasion. Enjoy the process, the flavors, and the smiles that follow.