Wow! Where has the last couple of weeks gone? Things have been busy around here--as I know you all can relate to. We've had sick kids, lessons to be to, church assignments to be filled, doctors appointments, and the regular craziness--you know the drill. And to top it off--this time change is killer.
Whew! Anyways. I couldn't put off posting this recipe any longer. Oh how I love a good salty and sweet combination. This recipe satisfies that craving perfectly. There is a slight spice in the rub but also a good amount of saltiness. I love the honey glaze as it pairs so well with the rub. I also really like cooking with boneless, skinless chicken thighs lately. I love how moist and flavorful the meat is. This recipe will be a perfect addition to the regulars that you throw on the grill. I wanted to do this on the BBQ but we had a horrible snow storm the day I made it. But I think it would be even better grilled!
Spicy Honey Chicken from "Our Best Bites" cookbook
8 boneless, skinless chicken thighs; about 2 pounds
2 tsp vegetable oil
1/2 C honey
1 T cider vinegar
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 teaspoon chipotle chili powder
1. Preheat grill to medium-high heat or about 400 degree F.
2. Combine rub ingredients in a small bowl.
3. Trim any visible fat off the chicken thighs, rinse, and pat dry with a paper towel. Drizzle oil over chicken and rub it in with your hands. Rub the spice rub into the chicken thighs. Grill for 3-5 minutes on each side.
4. For the glaze: while the chicken is cooking, warm honey in the microwave for about 15 seconds. Whisk in vinegar. Reserve 2 tablespoons glaze and brush the rest of the chicken in the final moments of cooking. Remove chicken from the grill and allow to stand 3-5 minutes. Drizzle reserved 2 tablespoons of glaze over the chicken while it's standing.