Looking for something different to throw on the grill. This recipe can be cooked inside or outside. I think this would also be good served at room temperature for any summer gathering.
Normally I always say anything cooked with a bone is better than boneless. For this recipe I had bone-in, skin on chicken thighs in the freezer and didn’t have time to bone them (or I didn’t want to). Nutmeg Nanny (where I got this recipe) used boneless skinless chicken. Now for this recipe I totally agree with her. You want the spices to soak into the chicken and not lose the spiciness when you pull of the skin (that’s if you don’t eat the skin).
When doing this recipe again, I will double the spices, buy boneless thighs, and remove the skin. I used all the juices that flowed from the cooking of the thighs and poured that over the plated chicken like a sauce.
Doing this chicken boneless also speeds up the cooking time. So when you are in a pinch for time, give this a try.
I normally change up recipe but this one sounded so easy I wanted to make it as stated the first time. Now that I’ve made it I really wouldn’t change anything about the recipe.
BLAST FROM THE PAST: Chocolate Angel Pie is one of my most favorite pie recipes. Cut very thin pieces as it is a very rich pie. Crust is made with saltine cracker crumbs.
Mix all the spices in a small bowl. I will double the spices the next time and probably increase the heat a little by adding more crushed red pepper or a pinch of cayenne.
Cover both sides of chicken with the spices and put on a baking sheet. Boy, that baking sheet is ready for the trash.
After baking, pour all the pan drippings over the platter of chicken.
- 6-8 boneless, skinless chicken thighs
- 1 tsp. Kosher salt
- 1 tsp. fresh cracked black pepper
- 1 tsp. crushed red pepper flakes
- 1 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. garlic powder
- 1/2 c. honey
- 2 Tbsp. apple cider vinegar
- (For more heat add a little cayenne)
- Mix the spices together and set aside.
- Mix honey and coder vinegar and set aside.
- Lay the chicken thighs flat and cover both sides with the seasonings, set onto greased baking sheet. When all chicken has been seasoned, put under low broiler.
- Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered with the honey/cider mixture. Put in oven again and let it cook under the broiler for a few minutes longer until the honey starts to thicken up and glaze. It may smoke a little but that’s normal.
- Take chicken out of oven and let rest for a few minutes before serving.
- Since I used bone-in chicken I baked mine at 375° for maybe 45 minutes. I turned it up to 400° at the end to brown more. I wish I had done it without the skin, because I peeled the skin off when eating it and lost the glaze and spices. Will do with boneless thighs the next time.