Wednesday, September 7, 2011

Spicy Honey Chicken


For most people, summer is the perfect time for grilling.  Not so much for us.  At least not this summer.  Stan does our grilling, and this summer he avoided our grill like the plague.  Not because he has developed an aversion to one of his favorite toys, but rather because it was approximately 150 degrees all summer long.  (That may be a slight exaggeration, but you get where I’m coming from.)  We have a charcoal grill and convincing Stan to stand outside for extended periods of time in the sweltering heat was just not going to happen.


And I was okay with our lack of grilling… mostly.  What I missed though, was the opportunity to try the many recipes I had lined up for summer grilling.  Fortunately, Stan decided to brave the heat a couple of weeks ago and let me pick out the recipes.  Enter today’s recipe for Spicy Honey Chicken – otherwise known as possibly the best chicken we ate all summer.


This chicken recipe is fabulous for many reasons.  First, it is easy.  Ridiculously easy.  Rub on a spice mixture, grill, and brush with honey-easy.  It is also insanely delicious.  The chicken is spicy, but not too hot.  It is smoky from the grill.  It is sweet (but not too sweet) and caramelized from the honey glaze.  It is economical.  And in addition to all of those reasons, this chicken recipe is great because it works just as well in a grill pan as on a real grill, making it perfect for year-round cooking. 


Spicy Honey Chicken
Adapted from Our Best Bites

Ingredients:
8 boneless, skinless chicken thighs
2 tsp. flavorless oil (like canola or grape seed)

For the Spice Rub: 
2 tsp. chili powder
2 tsp. garlic powder
1 tsp. Kosher salt
1 tsp. ground cumin
1/2 tsp. coriander
1/2 tsp. onion powder
1/2 tsp. chipotle chili powder

For the Glaze:
1/2 cup honey
1 T. cider vinegar

Directions:
Place the chicken in a large bowl and pat dry with paper towels.


In a small bowl, combine the spices for the spice rub.


Coat the chicken with the oil then sprinkle the spices evenly over the chicken.  Use your hands to really rub the spices into the chicken.


In another bowl, whisk together the honey and cider vinegar.  Set aside.


Heat your grill or grill pan to medium-high and grill the chicken for 3 to 5 minutes per side.  During the last minute of grilling on each side, baste the chicken with the honey mixture.  (You can reserve a tablespoon or two of the honey mixture to drizzle over the cooked chicken, if desired.  I just used it all up basting the chicken.)


Serves 4.

6 comments:

  1. One of my computer programming team lives in Thompson Station...

    I "hear" that your neck of the woods is a bit cooler at the moment :)!

    Here in Montana, it is HOT ...hot for Montana in September anyway...but, not too hot to try this recipe as it includes some of my most fav spices! Thanks for the post :)!

    ReplyDelete
  2. Ann - You are correct - it is weirdly cool here. It's about 20 to 30 degrees cooler than it's been for the last 3 months. Since it happened overnight, I'm convinced it's not going to last. I'm not breaking out the fall recipes just yet. I think we have a few more good weeks of summer!

    (And you're most welcome for the post. Let me know how you like it!)

    ReplyDelete
  3. Very good, I used skinless boneless chicken breast (probably even better with thighs), and 2 chipotle peppers from the can instead of chipotle chili powder. Wonderful flavor, thank you for posting!!!

    ReplyDelete
  4. THIS IS AMAZING!!!! I use chicken breast tenderloins.

    ReplyDelete

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