Monday, October 3, 2011

One Great Chicken Dish

A little spicy, a little sweet. These made a simple early-fall Sunday supper, with grits and a Waldorf salad with apples and pears.

The original recipe called for skinless, boneless chicken thighs. And you can certainly go that way. But whole chicken thighs taste so much better.

Spicy Honey-Brushed Chicken Thighs
Adapted from Cooking Light, September 2010 issue

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
8 chicken thighs (see note)
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat the broiler. (To really get a burst of heat in an electric oven, I usually preheat the oven to 500 degrees, then switch to the broiler setting when the food is ready to go in.)

Combine the garlic powder, chili powder, salt, cumin, paprika and red pepper in a large bowl. Add the chicken and toss to coat well. Spray a broiler pan with cooking spray. Place the chicken in the pan skin-down. Broil 6 to 7 minutes. Turn with tongs and broil 6 to 7 minutes longer.

Combine honey and vinegar in a small bowl while thighs are broiling. Remove chicken from oven and turn chicken skin-down. Brush with about half the honey mixture. Return to oven and broil 2 minutes. Remove chicken from oven, turn pieces skin up and brush with the remaining honey mixture. Return to oven and broil 1 to 2 minutes, until browned but not burned.

Yield: 4 servings.

NOTE: If you use skinless, boneless chicken thighs, broil 5 minutes per side and 1 minute per side after brushing with honey glaze.