Tuesday, June 29, 2010

Spicy Honey Chicken


Another stolen recipe from Marci's menu blog...I had some boneless, skinless chicken thighs chillin my freezer, and I was just wondering what to do with them when I came across this recipe. It sounded good, and I love anything I can hand over to Adam and let him cook on the grill.

Two things: First, let me say the flavor of this was really good. It was definitely spicy, but not too spicy, probably balanced out by the honey. However, despite the note on Marci's blog (from the person who sent it to her) that its better with thighs rather than breasts...I wish I had used breasts. I'm pretty sure I would have enjoyed it more, which is weird because I usually do prefer dark meat. I just kept questioning whether the thighs were cooked all the way through (despite Adam's insistence that they most definitely were cooked perfectly)...but I picked through my piece and didn't really end up eating much of it. Mostly just a texture thing I guess, and due to the color of the glaze I kept thinking the meat was still pink. So, I definitely want to make this again - mostly because I bought coriander and chipotle chili powder just for this recipe - but I'll be using breasts for sure.

Spicy Honey Chicken

Ingredients

8 boneless, skinless chicken thighs
2 tsp. vegetable oil

For the rub:
2 tsp. garlic powder
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. coriander
1 tsp. kosher salt
1 tsp. cumin
1/2 tsp. chipotle chili powder

For the glaze:
1/2 cup honey
1 Tbsp. cider vinegar

Directions

1. Combine the spices for hte rub in small bowl.

2. Use kitchen shears to trim off any excess fat from the chicken (another downside to thighs, lots of little fat pockets you need to trim off!). Pat dry. Drizzle oil over chicken and run in with your hands to lightly coat all the pieces. Toss chicken with the spice rub to coat all sides well.

3. Grill chicken for 3-5 minutes on each side, until cooked through.

4. While chicken is cooking, warm honey in the microwave about 30 seconds to thin slightly. Add the vinegar and combine well. Brush the glaze on the chicken (reserve a little if you want more to dip it in later) in the final moments of grilling.

1 comment:

sami hansen said...

You should know we make this all the time and LOVE it!

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