Quick, easy and one of my go-to recipes during the week. Great with salad for lunches or with potatoes and veggies for dinner.
from Cooking Light Magazine
Serves 4 (serving size: 2 thighs)
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
½ tsp cayenne pepper
8 skinless, boneless chicken thighs
6 tbsp honey
2 tsp cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush with honey-vinegar mixture. Broil 1 minute. Remove chicken from the oven and brush the other side. Broil 1 additional minute or until chicken is done.
This one is more sweet than spicy, but it can definitely have a zing to it. For larger chicken thighs, broil 6 minutes per side to make sure they’re cooked through. Also I always cut the honey-vinegar mix by half as I find I don’t need any more than that.