I know not everyone is a fan of thigh meat, but this recipe may convert you! Chicken thighs are less expensive, incredibly juicy, and easy to find. The dry rub is delicious, the honey mixture caramelizes and creates crispy edges, and this dish is fast – ready to serve in 15 minutes. The original recipe hails from Cooking Light and can easily scale to feed a few or a crowd.
You can use Hungarian sweet or smoked Spanish paprika, and I have subbed ground chipotle powder for the cayenne here too. Whatever suits your taste buds! We love to chop these up and put them on a salad.
Print
Ingredients
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
6 skinless, boneless chicken thighs
1/3 cup honey
2 teaspoons apple cider vinegar
Directions
- Preheat broiler to high.
- Combine garlic powder through cayenne in a large bowl. Dredge chicken in spice mixture, ensuring you get the spices into all the nooks and crannies of the meat. Place seasoned chicken on a sheet pan lined with foil. Broil chicken for 5 minutes on each side.
- While chicken is cooking, combine honey and vinegar in a small bowl, stirring well. Remove the chicken from the oven, brush each thigh with honey mixture and broil for 1 minute. Remove chicken from the oven, flip over, and brush thighs with remaining honey mixture. Broil 1 additional minute until chicken is done.