Grilled Ancho Chili Rubbed Chicken
Servings: 4 servings
Calories: 253kcal
Making ancho chili rubbed chicken on the grill brings its southwest flavors alive with crispy skin and a sweet tangy BBQ that make this chicken truly finger lickin' good. Using indirect heat to make chicken on the grill gives you the best of both worlds. The indirect heat cooks chicken that is moist, tender, and plump; while the fire caramelizes the BBQ sauce and crisps up the chicken skin.
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Ingredients
- 4 chicken thighs
- 1-1/2 cups Ancho Chili BBQ Sauce
Ancho Chili Rub
- 1 tsp ancho chili ground
- 2 tsp salt
- 1-1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp cumin
Instructions
- Mix the ancho chili, cumin, garlic powder, salt, and pepper in a small bowl. Rub the mixture on the chicken, making sure to get the rub underneath and on top of the skin.
- Cook the chicken on a medium high grill using indirect heat for 25 to 35 minutes. The chicken should be placed on a cooler part of the grill and not over a flame. Flip the chicken every 8 to 10 minutes to ensure even cooking.
- Once you're ready, brush a layer of sauce on one side of the chicken, then flip the chicken sauce side down on a hot part of the grill and paint the other side with the sauce.
- Let the chicken cook for a couple of minutes, then turn it over so the other side is sauce down still on a hot part of the grill.
- The goal is to crisp everything up, while adding color and a layer of sauce to the chicken. Repeat until each side has been sauced and fired three times.
- Take the chicken off the grill and let it rest for five minutes. Serve with the rest of BBQ sauce.
Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1251mg | Potassium: 254mg | Vitamin A: 415IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 0.9mg