This recipe comes from Our Best Bites, one of the best food blogs in my opinion. (They also have a salad version that sounds rather delish.) It was quite popular last night; even my daughter liked it. A lot.
Some notes about the recipe:
- If you don't have chipotle chili powder it's not the end of the world. Just leave it out.
- After being nearly smoked out, I suggest that if you use a grill pan (indoors), that you avoid using the honey glaze until your chicken is plated. Otherwise the honey burns in the pan super fast and your hair will smell like smoke.
- To spare yourself the mess of coating the chicken with your hands, put the chicken in a gallon-size Ziploc and add the oil. Seal and mush the chicken around to coat. Then open the bag and pour in the spice rub. Seal and mush again. It may take a lot of mushing but you will have less clean-up. Plus, you can do this ahead of time and let the chicken marinate in the fridge.
- The recipe calls for boneless, skinless chicken thighs, but I made it with breasts (flattening them with a mallet while they were in the Ziploc so they would cook evenly). Works either way.
2 tsp. vegetable oil
2 tsp. granulated garlic (or garlic powder)
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. coriander
1 tsp. salt
1 tsp. cumin
1/2 tsp. chipotle chili powder
1/2 cup honey
1 Tbsp. cider vinegar
8 boneless, skinless chicken thighs
In a small bowl combine the spices for the rub and mix well. Trim any excess fat from chicken and pat dry. Lightly coat chicken with oil. Toss with spice rub and coat well.
Grill chicken a few minutes on each side until cooked through.
While chicken is cooking, warm honey in a small bowl in microwave to soften. Stir in vinegar. Reserve 2 Tbsp. glaze. Brush glaze on both sides of chicken during final moments of cooking (be prepared to smoke!).
Drizzle remaining 2 Tbsp. of glaze on chicken before serving.