I know I’ve said this before, but I really don’t know what I would do without CHICKEN. We consume a lot of chicken in our house. I have touted the virtues of chicken in previous posts, so I won’t repeat myself, but suffice it to say it’s my “go-to” meal. I ALWAYS have some in the freezer and after a quick 10 min defrost in the microwave, my “blank canvas” is ready.
Today I did my usual Saturday grocery shopping and since the boneless chicken breasts were at a good price on sale, I bought a bunch and came home and did my usual “prep” on them.
My “prep” involves removing the breasts from the package, trimming off all the yucky stuff (fatty tissue, membranes…you know that “yucky stuff”!), cutting each breast into 2-3 strips (easier defrosting, quicker cooking), and dividing a “meals worth” into ziploc bags and stacking flat in the freezer.
So since I had all the chicken prepped and ready to go….I decided it was “what’s for dinner”, but was drawing a blank on how to fix it. None of my usual winner, winner chicken dinners was doing it for me tonight. So I spent some time with my friends Google and Pinterest and found this recipe for Spicy Honey Chicken by Our Best Bites. Ding, Ding, Ding….we have a winner! :-)
I didn’t feel like going to the trouble of starting charcoal to grill it outside, so I decided to use my ancient little George Foreman grill. It actually worked great…just prepared for a fair amount of smokiness when you put the honey glaze on! Just throw open the windows…it will be worth it!
Spicy Honey Chicken
by Our Best Bites
8 boneless skinless chicken thighs, about 2 lbs (the original recipe SWEARS by the chicken THIGHS being best in this recipe…and that may be! The chicken breasts cut into strips worked fine for me!)
2 tsp vegetable oil
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander (omitted…couldn’t find any in my cupboard)
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (didn’t have any…didn’t feel like going to the store for it…just used a little extra regular chili powder)
1/2 cup Honey
1T Cider Vinegar (only had Red Wine Vinegar…worked just fine!)
Combine the rub spices in bowl and mix well.
Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. (I didn’t do this, just used it all on the chicken.) Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze! (Important…it WILL smoke up a bit!)