I’m not ashamed to admit that chicken thighs are my favorite cuts of chicken. They have the most flavor and don’t dry out the way breasts can.
This is a simple recipe that relies on three things: spices, a glaze and a broiler. I went for boneless, skinless chicken thighs to keep it on the healthy side, but I’m sure it’s just as good, if not better, with skin-on, bone-in chicken thighs.
- 6 boneless, skinless chicken thighs
- Juice of one lime
- 6 TBSP honey
- 2 TBSP apple cider vinegar
- 2 tsp garlic powder
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp salt
- 3 tsp chili powder
- 1 tsp ground cumin
- 1 tsp Aleppo pepper (or ground red pepper)
- 2 tsp red pepper flakes
- Set broiler to high.
- In a small bowl, whisk together lime juice, cider vinegar and honey. Set aside.
- In a medium bowl, mix together all spices. Add chicken thighs and toss to coat completely.
- Place thighs on a broiler pan (or foil-lined baking sheet) and broil for 5-6 minutes on each side.
- Remove from oven and brush one side with half of honey-lime glaze. Broil for 1 minute then glaze and broil the remaining side another minute.
- Serve with sides of your choice.
In my experience, chicken thighs are even better the second day so I would encourage you to make this and eat it the next day. Doing so will allow the spices to settle into the meat even more.
This is a very easy recipe with a nice kick that won’t blow your waistline.