the baker upstairs: spicy honey chicken

7.19.2011

spicy honey chicken

Yum


Last week we made this spicy honey chicken. It was delicious! The only little snafu with it happened because Geoff made it while I took Abby to swimming lessons. I told him we didn't have any chipotle chili powder, and said he could add a little ground cayenne to the recipe. He misunderstood and added the same amount of cayenne as the chipotle chili powder the recipe called for (1/2 teaspoon). Needless to see, with a half teaspoon of ground cayenne in the spice rub, the chicken was eye-wateringly spicy. It was still delicious, though! I chopped up the leftovers and threw them into some thai peanut noodles, and they were delicious that way as well. I will definitely make this chicken again, especially now that I have discovered a love for chicken thighs.

Spicy Honey Chicken
Our Best Bites

8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C honey
1T cider vinegar

Combine the rub spices in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. After grilling, drizzle remaining glaze over the top of the chicken, and enjoy!
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