This recipe is from a food blog I have really been enjoying. She has a ton of great recipes and I can’t wait to try more! I was a little hesistant about the cooking method, it just didn’t seem like enough to me but by just adding a few minutes to the original time, the chicken thighs came out perfectly! You can adapt the spiciness if your family is not a fan of lots of spice by adding more or taking away the chili powder and chipotle powder.
adapted from realmomkitchen.com
6 bone-in chicken thighs
2 tbs. olive oil
2 1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. chipotle chili powder
1/2 cup honey
1 tbs. cider vinegar
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. Drizzle oil over chicken. Give it a rub with your hands to lightly coat all the pieces. Toss chicken with the spice rub to coat all sides well. Make sure to get all the pieces nice and coated with the rub. Let chicken marinade in rub at least an hour.
Line a cookie sheet with foil. Place the chicken thighs on the cookie sheet, and broil in the oven on high for 5 minutes on each side with your oven rack at the highest level.
Meanwhile, warm honey in the microwave just enough to thin it out, about 20-30 seconds. Mix in the vinegar until combined. Set aside just a couple of tablespoons to drizzle on after cooking.
Take the chicken out of the oven and lower your oven rack one level. Brush each side of the chicken with the honey glaze mixture. Return the chicken to the oven and allow to cook on each side for another 5 minutes, or until chicken is cooked all the way through. Keep an eye on the chicken so it doesn’t burn. You do want the edges to get a little dark. Drizzle chicken with the remaining honey mixture that was set aside and serve.
We had ours with ranch style beans and cheesy mashed potatoes. A meal sure to please anyone in your family!