Look who’s back! Hi.
OK. Moving on. So this recipe is actually called Spicy Honey Brushed Chicken, but you can make it just zingy if you live with little people who don’t like spicy foods.
The trick to making this recipe work is to remove the skin from the chicken before baking so that all the yumminess doesn’t get wasted on the part that you (probably) don’t eat. If you have skin-on chicken, try using a paper towel to better grab and pull that dang skin off. It helps a lot.
Zingy-to-Spicy Honey-Brushed Chicken
Ingredients: 2 tsp. garlic powder, 2-3 tsp. chili powder, 1 tsp. salt, 1 tsp. ground cumin, 1 tsp. paprika, 1/2 tsp. ground red pepper, 8 or so chicken thighs, 6 tbsp. raw honey, 2-4 tsp. cider vinegar
Directions: Mix up all that yummy stuff, pour it over your skinless chicken and pop it in the oven at 350 for about an hour or until done. Wah-lah!
Tips: So, obviously if you like it spicy, go heavier-handed with the chili and red pepper. I used a whole cut-up chicken tonight thus needing a bit more of pretty much everything so I just sorta gave a few extra shakes here and there. My kitchen smells like heaven (ask Teri who just stopped in if you don’t believe me.) There’s just something about the way the honey and vinegar do their voodoo that is exotic and simple at the same time. I’m not sure why that works out, but what’s life without a little mystery?
Paired with my roasted potatoes and cole slaw tonight. Also nice with rice. Yum!