It’s been a long couple of weeks in our household. My mom was in the hospital for a while, and since the hospital was 5 minutes away from my in laws, we temporarily moved in there for a week. Mom’s back at home now (and so are we) so we’re slowly starting to get back into our normal routine.
Seeing as I hadn’t been to the grocery store in a while, there was no food in our fridge when we returned home. Luckily, I came across this recipe on Tastespotting and happened to have all of the ingredients on hand, including some chicken thighs in the freezer. This dish is really quick and easy to prepare (from start to finish in less than 20 minutes!) and incredibly flavorful. While I served it with some rice and sugar snap peas, the Husby mentioned that it would also be great for taco meat. We both agreed that this recipe will definitely become a staple in our house.
- 2 tsp. Garlic Powder
- 2 tsp. Chili Powder
- 1 tsp. Salt
- 1 tsp. Ground Cumin
- 1 tsp. Paprika
- 1/2 tsp. Ground Red Pepper (I used a red and black mix)
- 8 Skinless, Boneless Chicken Thighs
- 6 Tbsp. Honey
- 2 tsp. Cider Vinegar (I used Rice Vinegar)
Preheat your broiler. Combine garlic powder, chili powder, salt, cumin, paprika and red pepper in a gallon sized ziploc bag. Add chicken and shake and rub to coat.
In a small bowl, combine honey and vinegar and mix well until combined.
Broil chicken for 5 minutes on each side. Remove chicken from oven and brush with honey-vinegar mixture. Return to oven and broil for one minute, then flip over and repeat.