Honey Spiced Chicken Thighs

December 12, 2010

I have been finding lots of good recipes through Twitter lately — you can follow me (@heydara) — I retweet anything delicious I come across. Kristen (@DineandDish) tweeted this recipe recently and I can sum up my take on this chicken in one sentence: It is the best chicken I have cooked this year.

Yes, I liked it that much. There is not much to say about the flavor other than what you can glean from the ingredients. The thighs stay juicy and moist, the spices are bold without being hot, and the honey tempered with vinegar caramelizes while it broils. My parents agreed it was excellent as well. Needless to say I will be making it again, next time for my in-laws!

Honey Spiced Boneless Chicken Thighs
Adapted slightly from Spicy Honey Chicken Thighs

I made a large quantity of chicken and froze some. You can easily halve this recipe.

2 Tbsp. garlic powder
1 Tbsp. chili powder
1 tsp. onion powder
1 tsp. coriander
1 tsp. kosher salt
1 tsp. cumin (add more if you like)

3 lbs. boneless, skinless chicken thighs (about 8), trimmed
1 Tbs. olive oil

1/3 c. honey
1 Tbsp. apple cider vinegar

Turn your broiler to high to preheat, setting your oven rack in the middle position.

In a small bowl, combine spices. In a larger bowl, toss trimmed chicken pieces with the olive oil. Sprinkle the spice mix over the chicken, and toss with your hands so the chicken is completely and evenly coated.

Place chicken pieces on a foil-lined baking pan, and place under the broiler for about 7 minutes. Flip the chicken and cook for another 5-7 minutes.

While the chicken is broiling, warm the honey and vinegar in your microwave for about 15 seconds. Stir to combine.

Generously brush chicken with the honey mixture, then slide it back in the oven for another 2-3 minutes. Flip the chicken again, and brush again with the remaining honey. Broil one last time for another 2-3 minutes, until the edges of the chicken darken and the meat is cooked all the way through.

Chicken tastes great served hot, or sliced cold over a salad the next day.

Filed under: Poultry

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5 Comments

  • 1. Kristen  |  December 12, 2010 at 11:00 pm

    I am so glad you tried this…isn’t it fantastic? I now have a new found love of chicken thighs. I can’t seem to get enough of this recipe!

  • 2. chickinthekitchen.com &ra&hellip  |  December 13, 2010 at 10:00 pm

    […] week I made a fantastic new chicken recipe, Honey Spiced Chicken Thighs. So good! It’s funny how you can stumble upon a winner when you least expect it — a […]

  • 3. Lauren  |  December 14, 2010 at 11:22 am

    i am totally going to try this one! my mouth was watering from reading the recipe!

  • 4. magpie  |  December 14, 2010 at 3:28 pm

    Mmm. Did the kids eat it?

    How do you feel about garlic powder? I have a sort of knee-jerk reaction against it. I never have it or onion powder in the house, so for something like this, I’d be inclined to either skip the recipe, or use fresh garlic. But fresh might burn…

    Kids did not eat it, but that’s not saying much. My eldest ate the asparagus, and they both ate couscous (before I added the caramelized onions). I was fine with the garlic powder, but we do use it for rubs or sprinkled on top of chicken before baking. It is definitely a different flavor than chopped, fresh garlic.

    I think the technique for this recipe is more important that the actual spice mixture… it would be fantastic with curry, plus the honey + vinegar glaze, for instance. — Dara

  • 5. chickinthekitchen.com &ra&hellip  |  January 23, 2011 at 8:23 pm

    […] Honey Spiced Chicken Thighs, steamed green beans, dinner […]


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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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