First, I didn't take any pictures! But, I’ll be making this soon again and will post them.
This has definitely become a favorite for us! It's quick, easy, and you don't have to worry about marinating the meat. Its not very spicy as it is allows you to adjust the heat with the chipotle powder. Paired with cilantro and lime rice with crushed pineapple... DELISH!!! It's a perfect meal.
Spicy Honey Chicken
8 boneless skinless chicken thighs, about 2lbs (Yes, thighs. I used breasts this last time and it was still very good. Thighs are still better.)
Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
Glaze:
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well.
Trim off any excess fat from the chicken pieces. Pat dry. Drizzle canola oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. This time, I substituted the apple cider vinegar (I didn't have any!) for white distilled, brown sugar, 1 t liquid smoke, and 2 T BBQ sauce. It turned out just as good!
I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
Since it's August AND in I'm in Texas, I'm not about to step foot near our BBQ grill, I just simplified and use an indoor grill pan and broiler.
Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.
Cilantro and Lime Rice with Crushed Pineapple
You can pretty much eyeball the measurements for this recipe.
1 cup white rice (2 c. water)
2 T butter
Juice from one large lime (taste as you go, I add a lot!)
1 small can crushed pineapple, drained.
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.
