This is my new go-to recipe for batch cooking. Super yummy and easy to make a large batch to have on hand for the week. Even my kids like them. Well, a few of them did. With four kiddos it’s rare to please all of them all at the same time, but at least two of them liked this dish which is a huge win for me.
This is based on Holly’s recipe…..and if you haven’t checked out Holly’s blog, you should. It’s a great resource for easy, real-food recipes, many of which are paleo/primal-friendly if that’s your bent.
Honey-spiced Chicken Thighs:
2 lbs of boneless, skinless chicken thighs (or as much/little as you want to make)
4 teaspoons chili powder
3 teaspoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 teaspoon ground cumin
9 tablespoons honey
3 teaspoons cider vinegar
1. Preheat your broiler to high
2. Mix next 5 ingredients in a small bowl (chili powder through cumin)
3. In a large bowl, toss chicken with spice mix until evenly coated
4. Line a baking sheet with foil and place a cookie/cooling rack on top. Place chicken on rack, sprinkling with cayenne pepper to taste (I skip the cayenne for my kids, but I love it….try it!)
5. Place baking sheet in oven for 5-6 minutes. Remove from oven, turn chicken thighs, and return to oven another 5-6 minutes.
6. Meanwhile, whisk together honey and cider vinegar. After the second 5-6 minutes in the oven, brush honey mixture over chicken. Return to oven 1-2 minutes, turn thighs, brush with more honey, then back in the oven another minute or two.
These are great sizzling hot right out of the onion, and also served cold, thinly sliced over a salad.
You could also grill the chicken…..toss with the spice mix, then grill as you normally would, brushing the honey mixture on the last few minutes on the grill. YUM!