We had a big package of boneless, skinless chicken thighs in the freezer so we decided to try a new recipe for dinner on Saturday night. Because the package contained eight thighs and there are only two of us, I wanted to prepare them in such a way that would make it easy to repurpose the leftovers.
We settled on a simple recipe for spicy honey-brushed chicken thighs, which I found on Myrecipes.com (it was originally from Cooking Light). I already had all of the ingredients I needed, which is always a bonus! The recipe calls for broiling these thighs, but we grilled them instead and they turned out well. I love chicken thighs because you can get them a little crispy around the edges and they’ll still be moist and juicy on the inside.
I substituted a little smoked paprika for some of the regular paprika and used Sriracha in the glaze instead of putting the red pepper in the spice mix. I served these with mashed sweet potatoes and salad.
I’m thinking about chopping up the leftovers and putting them in a simple curry sauce over rice. How would you repurpose them?
Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (I used 1/4 tsp. smoked paprika and 3/4 tsp. regular)
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
1. Preheat broiler.
2. Combine first 6 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.
3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup 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.