While usually I’m really, really on top of my meal-planning game, there have been a few errant days where not only do I fail to think of a dish before we go to the store, but I’ll realize the day that I need to cook that I have zero ideas in mind. When this happened a few months ago I started Googling to see what I could whip up with what we had in our pantry. (Protip: have a well-stocked pantry for such emergencies as these.) Pretty quickly I stumbled on a Cooking Light recipe for spicy broiled chicken thighs that looked really good and extremely easy to make, so I bookmarked it and made it that night, using onion powder for garlic powder as we had plenty of the former and none of the latter. (I’ve since rectified this, naturally.)
All I can say is that this is the hands-down easiest recipe I’ve made in a long time, especially one for which I did zero prep work the night before. The rub is extremely easy to mix together, and once you get a feel for it you can eyeball it very easily, and the same goes for the honey and apple cider vinegar glaze that you brush onto the chicken in the final minutes of cooking–start with the honey and splash in the cider vinegar until you have a glaze that’s to your personal liking. The only thing that might be problematic about this recipe regards the position of your broiler in your stove and how close you can position your food to the fire. Ours is on the top of our stove and our top rack doesn’t get that close to it, which means it doesn’t immediately singe bread when I put it in the oven for toasting, but it also means that this recipe requires a little more time to get to the desired 165 degrees. Your best bet is to use a meat thermometer with an alarm here to be assured the meat is ready to take out of the oven.
It’s spicy, seasoned, tart, and sweet, it goes perfectly with a nice simple salad, and it’s ideal for a night when time is short but you still are hankering for a homemade meal.
Spicy Chicken Thighs with Honey-Apple-Cider-Vinegar Glaze
adapted from Cooking Light
- 4 lbs boneless skinless chicken thighs
- 8 tablespoons garlic powder
- 1 tablespoon pimenton de la vera
- 2 teaspoons cayenne pepper
- 1-2 chiles de arbol, crushed
- 1 tablespoon chili powder (note: check your ingredient list to verify if your powder mix has salt in it. If it does, be easy on any added salt you incorporate)
- 1-1 1/2 teaspoons kosher salt
- 6 tablespoons honey
- 2 tablespoons apple cider vinegar
- Olive oil or cooking spray, for greasing pan
Turn on broiler. In a large bowl, combine the garlic powder to the salt and stir to combine well; add the chicken thighs and toss with your hands to coat them evenly. Take a half sheet pan, line with foil, and brush a thin layer of olive oil on the foil (or use cooking spray) and then add the chicken thighs to the pan. Broil on one side for about 7 minutes, then flip and broil the other side for another 5-6 minutes.
While the chicken is broiling, whisk together the honey and apple cider vinegar. After each side has been broiled, flip the chicken over again, brush the chicken with half of the honey-vinegar mixture, and broil for another minute. Take out the pan, flip the chicken over again and pour the rest of the honey-vinegar mixture over the chicken. Place a digital thermometer into the largest thigh and set the alarm for 165; place back into the broiler and when the alarm goes off at 165, remove, let rest for about 5-10 minutes, and then serve.