Sharilyn's Place

Back-to-back recipes on the blog? Are you guys lucky or what?

The answer is yes, yes you are. Because this is another Knock It Out Of The Ballpark recipe. Trust me.

It is yet another Pinterest find. I promise I have some recipes on deck to share that I actually acquired from something/someone other than that time suck of a website we all know and love. But it’s just so easy to find new recipes on Pinterest.

You all know what I’m talking about. I can tell.

Who here is constantly on the lookout for a good chicken recipe? I love chicken, but I get SO BORED with the same ‘ol, same ‘ol. And I hear that all the time from other people as well, so I know I’m not alone with wanting a little something extra when chicken night rolls around.

Enter this masterpiece of a recipe.

You can make it as-is and I’m sure it would be great. I didn’t have two of the spices on hand and didn’t feel like dropping $10 for spices I may not use again (although, to be fair, I didn’t know how insanely good this chicken is or I may have splurged), so I did modify it some, and I’ll post my tweaked recipe below.

To start, you’re going to want to throw a bunch of spices in a small bowl and mix ‘em up really well.

Next, take a package of boneless, skinless chicken thighs and trim off the excess fat.

Let me take a moment to pay homage to chicken thighs. Am I the only person who has never really cooked with chicken thighs before? I’ve always cooked with chicken breasts, and let me tell you, give chicken thighs a try if you haven’t ever tried them. You’ll need boneless and skinless for this recipe, and they do take a little bit longer to trim, but they’re totally worth it. They are so much more tender and the flavor is just better.

Do it. You know you want to.

After your chicken thighs are free from fat, throw them in a baggie and dump in your oil and seasonings. Get your hands in there and really make sure all of the chicken is evenly coated.

Next, get your grill (or grill pan) ready.

My preparation obviously involved lining my grill pan with foil. If you’re using a grill pan, you will want to line it with foil. Trust me on this.

Next, throw your seasoned chicken thighs in the pan set to medium to medium-high heat.

You’ll want to make sure your chicken sits untouched for at least a few minutes so you don’t tear it when it flips. Once you can easily lift the chicken from the pan (about 3-5 minutes), go ahead and flip it. Let it cook on this side for a few more minutes.

While the chicken is cooking, you’ll want to mix the honey and apple cider vinegar in a small, microwave safe bowl.

Heat this in the microwave for 10-20 seconds, until it has thinned to a near watery consistency.

When your chicken is almost done cooking, brush the honey/vinegar mixture over the top of the chicken.

Flip the chicken and brush over the other side as well.

At this point, the honey/vinegar mixture will begin to bubble up around the chicken and smoke just a little bit. Can you see all those bubbles? That’s the good stuff right there.

Once the chicken is done and browned to your liking, remove from the pan.

You’ll know you did this chicken right if your foil looks something like this:

Can you imagine cleaning that mess off your pan? Me neither. Cleanup just went from 20 minutes of hard scrubbing to 5 seconds of lifting the foil up and throwing it in the trash.

You’re welcome.

Which means you can get right to the good part and start digging your teeth into this sweet and spicy and tender and amazing chicken.

Spicy Honey Chicken

Ingredients:
8 boneless skinless chicken thighs (about 2 pounds)
2 teaspoons vegetable oil

Rub:
2 teaspoons garlic powder
2 1/4 teaspoons chili powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon cumin

Glaze:
1/4 cup honey
1/2 tablespoon apple cider vinegar

Instructions:
Combine the rub spices in bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub and coat all sides thoroughly. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey and vinegar in the microwave until it thins, about 10-20 seconds. Take honey/vinegar mixture and brush over both sides of chicken in the final moments of cooking.