Spicy Honey Chicken

This morning I went to Cree's (our chiropractor) and flipped through a Cooking Light while I waited. Lucky for everyone because we now have a new recipe rave for dinner.

Spicy Honey-Brushed Chicken Thighs

From Cooking Light, March 2007

Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and tossed salad.

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

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 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Yield: 4 servings (serving size: 2 chicken thighs)

CALORIES 321 (31% from fat);
FAT 11g (sat 3g,mono 4.1g,poly 2.5g);
SODIUM 676mg;
FIBER 0.6g;
IRON 2.1mg;

I used a gallon-size ziploc bag to toss the spice rub onto the thighs instead of a bowl. Here it is coming out of the broiler at the end:

I served it with brown rice and spinach (sauteed in olive oil, garlic and salt). Here it is, the whole dinner plated:

I got a bouquet of orange-yellow gerbera daisies today at Trader Joe's too.

We topped the whole thing off with frosty Newcastles. Now it's time to collapse on the couch! Hooray -- I survived the Monday after the time change.