I find myself drawn more and more to recipes with boneless skinless chicken thighs rather than chicken breasts – I think it’s because even without skin, the additional fat in the chicken meat does wonders for mouth feel. And with this particular recipe, the glaze created by the honey mixture almost recreates skin – you don’t miss it a bit! This recipe comes highly recommended for any low-fat diet – Cooking Light suggests pairing it with garlic roasted potato wedges and a salad, but I think it would go well with just about any side dish. Personally, I went with rice pilaf. I’m submitting this to be part of the Diet Foods Event hosted by Dil Se. My apologies in advance for the horrible lighting.
Spicy Honey-Brushed Chicken Thighs
recipe courtesy Cooking Light
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground red pepper (I used 1/4 tsp.)
8 skinless, boneless chicken thighs
6 tbsp. honey
2 tsp. cider vinegar
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done (ours took about 4-5 more minutes – check internal temperature with a meat thermometer to be sure). Yield: 4 servings (serving size: 2 chicken thighs)
Nutrition: 321 cal (31% from fat), 11g fat (3g sat, 4.1g mono, 2.5g poly), 28g pro, 27.9g carb, 0.6g fiber, 99mg chol, 2.1mg iron, 676mg sod, 21mg calc.