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Sweet Tequila Thighs at

On the first cook on my Louisiana Grills Pellet Smoker, I made Pepper Cornbread which I have already posted. At the same time, I made some Sweet Tequila Chicken Thighs. I have made a sweet tequila sauce before but I changed it up a bit to make it a glaze for the thighs this time.

I made the sauce by mixing the brown sugar, lime juice, vinegar, Sriracha, soy sauce, honey, garlic and ginger in a small saucepan. I brought it to a boil and then simmered for 10 minutes. I let it cool and added the tequila.

I injected some of the sauce into the meat on each side of the thigh bone on the chicken thighs.

I sprinkled both sides of the thighs with the salt, pepper, onion powder and garlic powder.

I brushed both sides of the thighs with oil and put them in a the smoker preheated to 350 F.

Sweet Tequila Thighs 3

I cooked the thighs for 40 minutes. I turned them and brushed with oil every 10 minutes of the cooking time.

Sweet Tequila Thighs 1

While the thighs were cooking, I mixed the cornstarch with the cold water. I heated the sauce to just boiling and added the cornstarch slurry. I cooked until the sauce was thickened, about 4 minutes.

I measured the internal temperature of the thighs to make sure it was over 165 F (it was 175 F). I put the chicken on a baking tray and brought it inside. I brushed it with the thickened sauce and served.

Sweet Tequila Thighs 2

We served it with Pepper Cornbread and She Who Must Be Obeyed’s wonderful broccoli salad.

Pepper Cornbread 8

The Verdict

I love crispy chicken skin. The skin on this chicken was crispy, you could bite through it easily and it was so good! I give credit to the Louisiana Grills steady temperature for this. The sauce was sweet, sour and spicy. I really like it. Injecting the chicken gave it a great flavour throughout. Love it!

The Old Fat Guy

Sweet Tequila Thighs

Yield: 4 servings

Sweet Tequila Thighs


  • 1 kilogram (2 pounds) chicken thighs
  • 50 ml (1/4 tablespoons) brown sugar
  • 15 ml (1 tablespoon) lime juice
  • 25 ml (3 tablespoon) rice vinegar
  • 5 ml (1 teaspoon) Sriracha sauce
  • 25 ml (2 tablespoon) soy sauce
  • 5 ml (1 teaspoon) honey
  • 1 clove garlic, minced
  • 5 ml (1 teaspoon) minced ginger
  • 10 ml (2 teaspoons) tequila
  • 10 ml (2 teaspoons) cornstarch
  • 10 ml (2 teaspoons) cold water
  • 2 ml (1/2 teaspoon) salt
  • 2 ml (1/2 teaspoon) onion powder
  • 2 ml (1/2 teaspoon) garlic powder
  • 1 ml (1/4 teaspoon) pepper
  • 50 ml (1/4 cup) vegetable oil


  1. Mix brown sugar, lime juice, rice vinegar, Sriracha, soy sauce, honey, garlic and ginger in a small saucepan.
  2. Bring it to a boil, reduce heat and simmer for 10 minutes. Let cool.
  3. Add tequila and stir.
  4. Use a meat injector to inject sauce into the meat on both sides of the thigh bone for each piece.
  5. Sprinkle both sides of the thighs with the salt, onion powder, garlic powder and pepper.
  6. Brush both sides of the chicken with oil.
  7. Put the thighs in a preheated 350 F smoker or oven.
  8. Cook the thighs for 40 minutes, turning every 10 minutes and brushing with oil.
  9. While the chicken is cooking, heat remaining sauce to a low boil.
  10. Mix the cornstarch in the cold water.
  11. Stir the cornstarch mixture into the sauce and cook until thickened.
  12. Make sure the internal temperature of the chicken is over 165 F.
  13. Take the chicken off the heat and brush with the thickened sauce.
  14. Serve.
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6 Responses

      1. So we broiled these up, then sliced ’em and put ’em inside some fresh homemade corn tortillas for some sweet chicken tequila tacos, with sour cream and avocados on top. BAD ASS. : ) Thanks for the recipe!

        1. There is no greater complement than to use someone’s recipe and upgrade it to your own dish. Thank you! I will have to try them in some tacos too.

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