Spicy Honey Chicken

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

Glaze

1/2 C honey

1 T cider vinegar

Rub

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.