spicy honey chicken

anyone out there addicted to pinterest?  i love it, and i thought it was about time i actually made some of the recipes that i have pinned!

this week i tried spicy honey chicken (original recipe found here, don’t let the crock pot part confuse you, as far as i can tell, the crock pot is not involved in the preparation of this meal).

IMG_5205take a package of boneless skinless chicken thighs (about 8) and put them in a ziplock bag with 1 tsp kosher salt, 1/2 Tb red pepper flakes, 1/2 Tb chili powder, 1 Tb paprika, 1 Tb garlic powder, freshly ground black pepper, and whatever other spices you like. shake the bag to coat chicken and let sit in the fridge for a few hours before cooking.

i used smoked paprika and i thought it was a little overpowering.  also, when i do this again, i will use chicken breasts.  i have nothing against dark meat, i usually prefer it, but the texture is kind of weird for me when it is a whole chuck and not shredded.  IMG_5206

turn on your broiler to low.  take the chicken out of the bag and lay flat on a cookie sheet.  i put parchment paper underneath mine, because my pan is brand new and i didn’t want to mess it up.

IMG_5207broil for 5-7 minutes, flip chicken, broil for another 5-7 minutes.  while chicken is cooking, mix 1/2 cup honey with 2 Tb apple cider vinegar (hakea, i am not sure what you could sub for the vinegar, maybe lemon or lime juice?).  take chicken out of broiler, flip again, and baste thighs liberally with honey mixture.  put pan back under the broiler for a few minutes until glaze is thickened and chicken is brown.

IMG_5209this turned out really beautifully and was tasty!  i think the idea has a lot of potential!  next time i will use boneless skinless breasts and not so much paprika.  i think adding a little soy sauce to the marinade, and substituting rice vinegar for the apple cider vinegar could give it a yummy asian flair.

 

 

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About phrogmom

kind of eccentric artsy type raising two boys in texas.
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3 Responses to spicy honey chicken

  1. Narelle Smith says:

    That does look so tasty.

    I had to google “broiler”. Is it a grill? Aussies like to BBQ a lot, so I can imagine it would work well there too.

    The evil vinegar again. 2 tablespoons isn’t much, maybe I could substitute with olive oil, or as you say lemon juice.

    I’ve discovered Tootsie Rolls, the choc flavoured ones. Geez, they are good. We don’t get them here, which is probably just as well, because one is just not enough.

    • phrogmom says:

      Broiler is a setting on our oven. But only the top element is on, but it is on hot! So it is good for getting things brown at the end of cooking.

      Bbqing would be tasty, but might leave a sticky mess? In the us it is typically men that BBQ, so I am no expert 🙂

      Is it all kinds of vinegar? It just occurred to me that I don’t really know how they make vinegar.

  2. Pingback: The Guy Domestic — Broiled Asparagus | TheGuyDomestic

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