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.
March 28, 2012 at 12:55 pm
Reblogged this on The ObamaCrat.Com™ and commented:
Ok. The blog: “Po’ Boy Livin’ Rich” is at it again….now I have to run out and get some chicken thighs.
Heidi @ homeingreece
March 28, 2012 at 1:46 pm
yum! I love when I have everything on the ingredient list for a delicious recipe right in my kitchen. Except for the Aleppo – do you think hot paprika would work? By red pepper you mean a spicy one?
March 28, 2012 at 1:53 pm
I think paprika will definitely suffice for Aleppo. I got some Aleppo from Penzey’s which is an amazing spice company a friend just turned me on to. Look them up!
For red pepper, I mean the ground red pepper you can find in the spice aisle.
Heidi @ homeingreece
March 28, 2012 at 1:55 pm
I’m actually a Penzey’s fan too!! But they don’t have one here in Greece so I have to substitute with what I can get locally… but I have about a gallon of hot paprika so I’ll go with that. I’m guessing what you call ‘red pepper’ is spicy rather than sweet – here they have sweet, smoked, and spicy red peppers, thus my confusion! 🙂
March 28, 2012 at 1:57 pm
It’s definitely on the spicier side, but as you mentioned, paprika will do.
March 28, 2012 at 5:06 pm
Now THAT looks delicious… Just spicy enough. YUM
March 28, 2012 at 10:42 pm
Nice!!! Definitely gonna try this one!!!