You know, it’s funny. It’s like the emptier my fridge/freezer/pantry get, the more recipes I follow instead of just making up my own. You’d think it would be the other way around, but I guess I must cook with more ingredients when I’m winging it. I feel so limited in the kitchen before this move, yet I am managing to find a million and one recipes/ideas for which I have all the ingredients.
Today I made these spicy honey-brushed chicken thighs from Cooking Light. I was short one ingredient, however–cider vinegar. I decided to use balsamic instead, which worked just fine (it’s a really small amount so don’t sweat it). I used bone-in thighs (still skinless) and ended up broiling them about 9 minutes per side. These were great!
We had this with grilled potatoes. I processed a clove of garlic with some salt, pepper, a little rosemary, and olive oil. Tossed the skin-on potato slices in the mixture, and grilled about 8 minutes per side.
I also sauteed some asparagus in a touch of butter, some balsamic vinegar (which I am now officially out of), garlic, salt and pepper, and a tiny bit of thyme.
Spicy Honey-Brushed Chicken Thighs
Adapted from Cooking Light
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper
4 boneless, skinless chicken thighs
3 Tbsp. honey
1 tsp. cider vinegar
Preheat the broiler and spray a broiler pan with cooking spray
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on the prepared broiler pan and broil for about 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 2 Tbsp. 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.