Do you know what I just discovered? Boneless, skinless chicken thighs. Seriously, I've been on my own for a good while now. You add up the random summers and the time I've just spent in the real world and you have a good solid few years. So how is this the first time that I've cooked the these little dark meat nuggets?
And not just because of the nice price tag. These are dry rubbed with a nice 6-spice concoction, and get a quick blast of heat under the broiler. Then, to top it off, for the last minute on either side, a honey glazed is brushed over and becomes this sticky, sometimes crispy, caramelized coating on the outside. This crust forms a sort of make shift skin that is almost as good as roasted chicken skin. I say almost because, really, what is better than roasted chicken skin? Right? And the cook thing is, I promise you won't even miss the chicken skin here. This is delectable. Hm, you know, as a food blogger, I do believe I don't use that word enough...
And now, we have just enough time for a small confession. While I would consider this recipe more than big, green cookbook worthy, it already has a place in a real live, actually bound cookbook: Cooking Light's Way to Cook. Which is almost a shame, because my poultry section is a bit skimpy. But nevertheless, bound already or not, this recipe is definitely worth the test drive. Guten Appetit!
Spiced Honey Glazed Chicken ThighsAdapted from Cooking Light's Way to Cook
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. paprika
3/4 tsp. cayenne pepper
6 boneless, skinless chicken thighs, visible fat cut away
4 Tbsp. honey
1 1/2 tsp. apple cider vinegar
Preheat broiler and place broiler pan in over to heat up.
Combine all 6 spices in large bowl. Whisk to combine. Add chicken to bowl and toss to coat. Pat spice rub into chicken thighs.
Coat broiler pan with cooking spray. Place chicken on broiler pan and return to oven. Broil thighs for 5 minutes on either side.