Chicken Series: Spicy Honey Chicken
We’re helping you climb out of your regular dinner rut with our chicken series, and today’s recipe is just about guaranteed to become a family favorite! This Spicy Honey Chicken recipe is easy to throw together on a weeknight, but tasty enough to serve at your weekend dinner party. Chop it up on a salad, serve it over rice, or stick it in between two slices of your favorite bread. It’s spicy enough to keep it exciting, and sweet enough to put a smile on your face. This is best cooked on an outside grill (the glazing process gets very smoky), but you can cook it however you like. Give it a try!
Spicy Honey Chicken
adapted slightly from Our Best Bites
2 lbs. boneless, skinless chicken thighs
2 tablespoons canola oil
1 1/2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1/2 cup honey
2 tablespoons apple cider vinegar
1 ripe mango, diced
1 bunch green onions, chopped
Combine all rub ingredients in a bowl and mix well. Heat grill or cooking source. Trim excess fat from chicken and pat dry with a paper towel. Drizzle canola oil over chicken and use your hands to coat it evenly. Sprinkle the rub over all the chicken and toss it together to get it evenly coated. Add chicken to the hot grill and cook for 3-5 minutes per side. While the chicken is cooking, heat the honey in the microwave for 30 seconds to thin the texture. Whisk in the apple cider vinegar, then reserve 2-3 tablespoons of the glaze for serving. Brush the rest of the glaze on the chicken during the last minutes of cooking. (Get ready for a lot of smoke!) Flip the chicken over and glaze the other size thoroughly. Remove from grill and top with mango, green onion and reserved glaze.
HINT: This recipe works with chicken breasts, but is MUCH better with dark thigh meat. Trust me.