Honey Chicken Thighs

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Adapted from "Honey Glazed Spicy Chicken Thighs" by Jefferson Adams. http://www.celiac.com/articles/22393/17/Honey-Glazed-Spicy-Chicken-Thighs-Gluten-Free/Page17.html

Serves 6-8. I don't like mine very spicy at all...so if you want more spice, feel free to up the amount of chili powder and/or add red pepper flakes or cayenne pepper.



Ingredients:
  • 1 family pack of chicken thighs (usually has about 10-12 thighs), I usually get bone-in, skin-on...but you could do boneless, skinless as well
  • 3 tbsp. honey
  • 3 tsp. apple cider vinegar
  • 1 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. paprika
  • 1/2 tsp. ginger

Directions:
  1. Preheat oven to 375F.
  2. The directions of the original recipe have you mix the dry ingredients in a bowl and rub the thighs in the mixture, then broil or grill them...but I'm lazy and prefer to just sprinkle everything (minus the honey and cider vinegar) on both sides of the thighs and toss them in the oven.  So...place the chicken thighs in a 13x9 baking dish, sprinkle the seasoning on both sides of the thighs (a little ginger, more cumin, then mostly paprika, chili powder and salt), and put in the oven for 45 minutes to an hour for bone-in thighs (do skin side up) and about 30 minutes for boneless, skinless thighs. 
  3. When cooked through, mix the honey and apple cider vinegar in a bowl. Turn the oven temperature up to 450F. Turn the thighs over so the skin faces down and baste them with the honey/cider mixture. 
  4. Cook at 450F for 2 minutes. Turn the thighs over, baste the other side, and cook for another 2 minutes. 
  5. Serve with whatever veggies you like and enjoy. 

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