Our sides were Sweet and Savory Coconut Rice and oven roasted asparagus. I'll share the rice recipe soon, since it too was a keeper.
Spicy Honey Chicken
Makes 2-3 servings
4 boneless, skinless chicken thighs
1 teaspoon vegetable oil
1/4 cup honey
1 1/2 teaspoons cider vinegar
1 teaspoon granulated garlic
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
Preheat grill to medium-high heat or about 400 degrees.
Combine rub ingredients in a small bowl.
Trim any visible fat off the chicken thighs, rinse, and pat dry with a paper towel. Drizzle oil over chicken and rub it in with your hands. Rub the spice rub into the chicken thighs. Grill for 3-5 minutes on each side.
For the glaze: while the chicken is cooking, warm honey in the microwave for about 15 seconds. Whisk in vinegar. Reserve 1 tablespoon glaze and brush the rest on the chicken in the final moments of cooking. Remove chicken from the grill and allow to stand 3-5 minutes. Drizzle reserved tablespoon of glaze over the chicken while it is standing.
Slightly adapted from Our Best Bites Cookbook