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
- 4 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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