Spicy Honey-Brushed Chicken Thighs

I made this recipe a little over a year ago and still think about it every now and again.  I’m reposting it today because when I made it the other night, my love for this recipe was reconfirmed.  Plus, I have a nicer picture now that I want to share with you.  :-)

This is one of Cooking Light’s most popular recipes, and with good reason.  It’s really well-seasoned, and has a touch of sweetness.  I’m a BIG fan.  I’m usually pretty shy with spices.  I own a lot of them, and grow herbs in my garden, but I’m fearful of spices like cumin, and chili powder.  They can be overpowering if you use too much and I just don’t know what “enough” is.  But this recipe is a complete no-brainer.  Dump all your spices in a bowl, toss the chicken in the spice mixture, broil, brush with yumminess, and you’re good to go.  Yep, it’s that easy.

I halved the original recipe because there’s no reason for the 3 of us to have 8 chicken thighs.  Four was plenty.  And I used bone-in thighs, and just cut all the skin off.  It’s cheaper that way and I don’t mind the extra effort of cutting away the bones when you eat it.


  • 1 teaspoon garlic powder
  • 1 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • skinless, boneless chicken thighs
  • Cooking spray
  • 3 tablespoons honey
  • 1 teaspoon cider vinegar


  • Preheat broiler.
  • Combine first 5 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
  • Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/2 of the honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

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