Way back when I first started surfing the Internet to find recipes, I came across this one on a great blog called Our Best Bites. I have made this recipe many times and have always enjoyed it, so has the Mr. Foodie and our Foodie children.
I will say that as-is, the recipe is great. However, I’ve also found it very forgiving. The original is made with boneless, skinless chicken thighs and while I prefer it that way, my guys like breast meat so I made it with cut up breast tenders and it was still yummy. I’ve made it leaving out coriander and chipotle chili powder when I didn’t have it on hand and yep, still yummy. I will say that I don’t think it is overly spicy, in the burn your mouth sense, after all, my kids eat it with zero problems – the honey glaze seems to really cut that down. I have even used Hot Mexican Chili powder in it and it never got off-the-hook spicy.
Although it makes quite a mess in your pan, it is worth it! Such a tasty, easy recipe, definitely worth adding to the rotation.
SPICY HONEY CHICKEN
Adapted from Our Best Bites
Ingredients:
-4 Large Chicken Breasts (boneless, skinless, cut into smaller pieces)
-2 Tsp Vegetable Oil
-2 Tsp Garlic Powder
-2 Tsp Chili Powder
-1/2 Tsp Onion Powder
-1/2 Tsp Coriander
-1 Tsp Kosher Salt
-1 Tsp Cumin
-1/2 Tsp Hot Mexican Chili Powder
-1/2 Cup Honey
-1 TBS Cider Vinegar
Directions:
1. Make a rub for the chicken pieces by combining the garlic powder, both chili powders, onion powder, coriander, salt and cumin.
2. Drizzle chicken pieces with oil and coat well with rub mixture.*
3. Heat a grill pan, coated with cooking spray, on the stove to medium/medium-high heat.
4. Grill chicken pieces until cooked through, depending on the size of the pieces, about 3-5 minutes on each side.
5. While the chicken is cooking, place honey in microwave and heat until it thins out a bit – 30 seconds to 1 minute. Stir in the vinegar. Reserve a little to drizzle on at the end for serving.
6. Brush the honey mixture on both side of chicken pieces at end of grilling. I continue to brush until it is all used up and turn pieces frequently.
7. Top with reserved glaze before serving.
*You can mix chicken, oil and rub mixture in a large plastic bag or glass dish and leave in fridge if you want to do this part ahead of time. Just mix well to coat chicken pieces.
Foodieinterrupted's Blog 