Just the other day this chicken recipe was posted on a favorite food blog of mine so I thought I'd try it. We've now had it for dinner two nights in a row. Everyone loved it. And it was so easy. After grilling the chicken we cut it up and put it in a salad. Our lettuce in our garden needs to be eaten and we have tons of it. But my kids loved the salad even. The first night we put avocados, green peppers and green onions in the salad. Tonight we put just carrots and tomatoes. The chicken and the dressing really make the salad. But the chicken is wonderful plain too. Don't worry about it being spicy. It's not really that spicy. Just adjust the red pepper to your liking or don't put it in at all.
Spicy Honey Chicken
Rub:
2 t Garlic Powder
2 t Chili Powder
1 t Salt
1 t Ground Cumin
1 t paprika
1/4 t ground red pepper (add ½ t if you like it hot!)
8 boneless skinless chicken thighs (I used breasts)
6 T Honey
2 t Cider Vinegar
Combine first 6 ingredients (all the 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. Toss chicken with spice rub to coat all sides well. Brush grill surface lightly with oil. Grill chicken a few minutes on each side, until cooked through.
Combine Honey and Vinegar in a small bowl, stirring well until combined. Brush mixture on chicken (both sides) in the final moments of grilling. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.
I found that it's really important to let the honey glaze caramelize (almost burn) and that's makes it really yummy.
Here's the dressing recipe-
1/2 c canola oil
1/2 c cider vinegar
4 T honey
3 cloves garlic, minced
In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.
This dressing really tastes better after it sits and the flavors combine.
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