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Monday, January 2, 2012

Spicy Honey Chicken Thighs {recipe}


Happy New Years everyone! I hope you all had a fun and safe NYE. Today I am so excited to post about a recipe I found via Pinterest....Spicy Honey Chicken Thighs! This recipe is not only amazing in flavor, but it might have saved my grocery bill!

My husband is not a dark meat man, nor does he like bone in anything. He has been begging me to stop buying chicken thighs and go back to buying the boneless chicken breasts. I tried to explain the cost comparison between a family pack of 8-9 thighs and a 4 pack of boneless breasts. My efforts were futile. I figure if I am shredding the meat anyways for recipes or using the crockpot, what does it matter? Well apparently to him it does. So I said I would (for awhile) but I knew I still had a pack in my freezer. I had been waiting for the perfect recipe and I found it. I only made a few adjustments to the recipe to suite the spices I had on hand and my cooking preference. 

When I served the thighs whole (gasp) to my husband on a bed of brown rice, I waited. Next thing I heard was "Oh my god, this is so good!!", and then silence. Everyone including hubby was enjoying the chicken. Next thing I knew I see him pick up the thigh and start eating it like a drumstick. I was FLOORED! In our 10 years I have never seen him eat like that, or enjoy any meat on a bone that much. This recipe will now be added to our weekly dinner menu...and I get to buy thighs again...lol

Spicy Honey Chicken Thighs

* 8-9 boneless skinless chicken thighs, about 2lbs


Rub:

2 1/2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1 tsp kosher salt
1 1/2 tsp cumin
1/4 tsp chipotle chili powder

Glaze:

1/2 cup honey
1 Tbsp cider vinegar

Directions:

*Move oven rack to the highest level and turn broiler on High
* Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry.
* In a bowl, combine the rub spices ingredients and mix well.
* Line a cookie sheet with foil. Place the chicken thighs on the cookie sheet and rub down both side of the thighs with the spice rub.
* Place chicken in oven and broil for 5 minutes on both sides.

Meanwhile, warm honey. I do not own a microwave anymore, gasp i know but it broke in Oct, so I placed my ramekin of honey in a warm water bath but a microwave works just as well. You want the honey just to thin out just a bit. Mix in the cider vinegar until well combined. Make sure to set aside about 2 tablespoons to use as a drizzle.

* Take the chicken out of the oven and lower your oven rack one level.
* With meat side up, brush the chicken with the honey glaze mixture. Return the chicken to the oven and allow to cook for 3 minutes
* Take chicken out, flip to the bone side up, brush with honey glaze and return to oven for 3 minutes.
* For the last time, flip chicken back to meat side up, brush with the glaze again and return back to the oven for an additional 3-4 minutes or until cooked through.

NOTE: Honey obviously is high in sugar which makes it prone to burn easily at high temps. Make sure during the cooking process to watch the chicken so you end up with the nice crisp, almost bbq look, and not smoking charcoal.

Remove chicken and let rest for 4-5 minutes. Plate and drizzle with the honey glaze you set aside. Serve and enjoy!!



Recipe adapted from Real Mom Kitchen via Food On The Table









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6 comments:

Nancy @ A Rural Journal said...

Oh, this looks fantastic. I will likely try it on chicken breasts, cuz that's what I have in the freezer. Thanks for sharing! :)

Crafty Mom said...

This looks Yummy Steph, Im going to start 2012, Revisiting my love of cooking, blogging, connecting with friends and sewing more. Thanks for always being my daily inspiration. Love you girl. Gonna have to try this recipe. Thanks for the help with the blog also working on it today hope I dont mess it up LOL. Have a great Monday

venisonfordinner said...

Okay, and I am making this really soon!! WOW...saving the recipe to my desktop so I don't lose it. Yum yum yum.

Sarah Rachele said...

Wow this recipe looks yummy, I need to try it! Thanks for stopping by my blog, yes HUGE change from San Diego to the east coast, but I enjoy having the four seasons and I think it's great raising kids in the country. :)

Veronica Lee said...

This will definitely go down well with my family! Mmmmmmm!!

Happy Tuesday, Steph!

BTW - you are next on my blog feature list!

Kim said...

This looks so yummy!! My husband also hates dark meat and claims he can always tell when it's used (how he can taste it in enchiladas is beyond me) so I want to see if he has a similiar response to your husband's!

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