Honey-Lime Glazed Chicken Thighs
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.
Ingredients:
- 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
Honey-Lime Glazed Chicken Thighs Broiling in the Oven
Directions:
- 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.
Po' Boy Livin' Rich 
Jueseppi B.
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?
poboylivinrich
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! 🙂
poboylivinrich
March 28, 2012 at 1:57 pm
It’s definitely on the spicier side, but as you mentioned, paprika will do.
Sauce Boss
March 28, 2012 at 5:06 pm
Now THAT looks delicious… Just spicy enough. YUM
sweatlikemambo
March 28, 2012 at 10:42 pm
Nice!!! Definitely gonna try this one!!!