Sunday, June 30, 2013

Spicy Honey Glazed Chicken

Photo courtesy of the Cooking Corner.
    My family has totally gotten spoiled on boneless chicken. I blame the Colonel. I've always been a fan of boneless, skinless breasts, but I like the legs and thighs, too. They just cook differently.
    Recently I ran across a spicy/sweet glaze for chicken and thought my crew would like it - a little something for everybody. Unfortunately, they all said the same thing - "It's good except for the bones." Now really? Thigh bones are big and easy to pull right out. What's the big deal?
    Next time I use this recipe (and I will), I'll find the boneless thighs and we'll all be happy. The glaze was a perfect combination of heat and sweet, coating the chicken nicely.

Spicy Honey Glazed Chicken
1 package chicken thighs (4 thighs per package)

1/2 tsp. kosher salt

1/2 tsp. fresh cracked pepper

1/2 tsp. red pepper flakes

1/2 tsp. chili powder

1 tsp. paprika

1 tsp. garlic powder

1/4 cup honey

1 T. apple cider vinegar

Mix spices together and set aside.
Mix honey and cider vinegar and set aside.

Lay chicken thighs flat in a spray coated 8x8x2 baking dish or on a small sheet pan. Cover both sides in spices.

Broil for 5-7 minutes on oven rack at least 6 inches from broiler. Flip and cook for a 5-7 minutes on other side. Flip again and then baste in honey/cider mixture. Coat well. 

Return to oven and cook under the broiler for a few minutes more until the glaze starts to thicken. (Don't worry if it smokes a little).

Remove from oven and let rest for a few minutes. Recipe can easily be doubled.

* If you have a gas oven with broiler at the bottom, bake at 400 degrees for about 15 - 20 minutes.

Source of inspiration: Nutmeg Nanny blog.
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