Spicy Honey Chicken Thighs

Spicy Honey Chicken Thighs

Flavorful, juicy and quick — excellent for a weeknight meal. These chicken thighs (I use the giant bag of frozen boneless ones) are also quite economical; I’m sure the recipe would reward you for using organic free-range grain-fed happy chickens, because you do get good chicken flavor under all the spice, but I can’t afford them at the moment, so giant bag of frozen it is, and with a little trimming they’re still delicious. Since I was cooking for two I used a Foreman grill, but you can broil them or cook them on an outdoor grill just as easily.

Spicy Honey Chicken Thighs, adapted from Cooking Light via MyRecipes.com

2 tsp. garlic powder
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. salt
1/2 tsp. cayenne pepper
6 Tbsp. honey
2 tsp. apple cider vinegar
4 boneless skinless chicken thighs

Mix the garlic powder, chili powder, cumin, paprika, salt and cayenne. I like to use an old, clean spice bottle for it — that way I can give it a good shake before I use it and save the extra, since one mix of rub will make two batches of chicken thighs easily, plus it’s delicious on other things.

Mix the honey and apple cider vinegar. It’ll look like they don’t want to mix at first, but keep at it and they’ll go together fine. A spoon will do it, but a whisk is faster. TO measure the honey easily, spray your tablespoon with nonstick spray before measuring — one good spritzing should get all six tablespoons out pretty easily.

Heat the grill and spice the chicken thighs liberally. For serious liberally. More than that. Almost no chicken should be visible. Plop them on the hot grill for eight or ten minutes, until they’re almost done; drizzle the honey mixture over them, flip, and honey the other side, and then finish cooking. If you’re broiling them, five or six minutes a side should do, then honey them up and pop them back under the heat until they get delicious and brown. Serve with other foods! Eat happily.


~ by iliadawry on 5 July 2012.

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