Originally when I added this recipe to my weekly menu and shopping list I hadn't planned on photographing and posting it here. I guess I wasn't expecting much of it. So when I took my first bite and was overwhelmed by the depth of flavor I was pleased. This chicken thigh recipe is just about as perfect as a week-night meal staple can get. Its flavorful, quick, easy, healthy, inexpensive, and only dirties a few dishes (bowl, broiler pan, tongs, measuring spoon). Does it get any better than that? It goes perfect with steamed veggies or a side salad and some rice or bread.
What are your favorite easy weeknight meals?
Recipe Rundown
Taste: The chicken thighs have a perfect combination of warm spice with a hint of sweetness. Every ingredient compliments each other perfectly.
Texture: Since the thighs are broiled the spice-rubbed edges are slightly crisp while the meat inside is tender and juicy.
Ease: So, so so easy. This recipe takes less than 20 minutes from start (preheating broiler) to finish (on the table).Taste: The chicken thighs have a perfect combination of warm spice with a hint of sweetness. Every ingredient compliments each other perfectly.
Texture: Since the thighs are broiled the spice-rubbed edges are slightly crisp while the meat inside is tender and juicy.
Appearance: While a cut of chicken isn't exactly the most dazzling specimen on earth these thighs still look mouth-watering.
Pros: Amazingly quick and easy, perfect for dinner after a long day.
Cons: Absolutely none!
Would I make this again? I've added this recipe to my weeknight dinner repertoire.
Spicy Honey-Brushed Chicken Thighs
From Cooking Light
Serves 4
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 8 skinless, boneless chicken thighs
- Cooking spray
- 6 tablespoons honey
- 2 teaspoons cider vinegar
1. Preheat broiler. Combine first 6 spice 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.
2. 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 other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.
2. 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 other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Hi! I'm Tessa, author behind Handle the Heat. Here you'll find simple & fresh recipes from a college student turned culinary student. Find out more 
This looks great! I love finding new recipes for chicken thighs...they are so much cheaper, and stay so much moister than chicken breasts.
ReplyDeleteThis looks so good! I might have to start using thighs.
ReplyDeleteThis IS really tasty! I found in in CL years ago and it's become one of our staple recipes. Yum!
ReplyDeleteNewlywed & Liz- I love chicken thighs!!
ReplyDeleteKaren- Its one of CL's most popular recipes... I can see why!
So easy, I'm definitely going to try this!!!! Yum!
ReplyDeleteI love these types of easy night home cooked meals! Thanks for sharing.
ReplyDeleteI love thighs and this recipe looks amazing! Quick, simple, and with complex flavors. I might try substituting agave nectar since my husband is a diabetic.
ReplyDeleteSo glad to have another thigh recipe to use! Thanks!
ReplyDeletePerhaps it is time to give thighs another chance! The flavor sounds amazing here.
ReplyDeleteWere you planning on mentioning that this is the exact recipe from Cooking Light's book?
ReplyDeleteHi Anonymous (I wonder why you chose not to leave your name? Hm.) I actually did mention right underneath the title of the recipe that it is from Cooking Light, with a link back to their website.
ReplyDeleteI made these for dinner tonight and I must say that they were a welcome change. I paired them with rice and green beans and it was delicious!
ReplyDeletePlease explain what you mean by "broiling".
ReplyDeleteThanks
Tiffany- Sounds perfect! I'm glad you liked it :)
ReplyDeleteAnonymous- Broiling is simply a setting on your oven (the first line of the recipe says "Preheat broiler". There should be a button on your oven that says "broil" you can press to do so) that cooks food using intense direct heat. It's best to move your oven shelf up as close to the top of your oven as possible where the broiling mechanism is usually located. If you'd like more info check out this site: http://www.wisegeek.com/what-is-broiling.htm
We made this for supper tonight. It's a keeper! Thanks for sharing.
ReplyDeleteLooking forward to making this tonight and I am glad to see Karen's recent review of it.
ReplyDeleteThanks so much for sharing this recipe on tastespotting. I made this last night (YUM!!) and posted it on my blog today. Can't wait to make it again!
ReplyDeleteI've made this several times now, it's super easy and my husband loves it...
ReplyDeleteThis was delicious! I pan-fried the thighs in a bit of olive oil instead of broiling since I've never been very good at broiling and they turned out fantastic. I had been searching for a recipe like this--sweet, spicy, with a nice crust from spices, and simple--so I'm delighted to have found your site (through foodgawker)! This dish was ready in about 10 minutes (maybe less). It will be a staple in my kitchen from now on!
ReplyDeleteIm eating it now. Amazing
ReplyDeleteI've made this many times, but I use it as a sandwich. I melt some provolone cheese on some bread in the broiler, then i spread some basil pesto on it, put the chicken on one of the slices of bread, then I melt some butter in a pan and grill them kind of like grilled cheese sandwiches....SO GOOD.
ReplyDeleteI made these tonight for dinner. They took a bit longer to cook all the way through than the recipe called for. The chicken smelled really good and tasted great. I think it would taste even better BBQed on the grill. Love the mix of spices.
ReplyDeleteHi, I want to try this recipe tonight, but I have bone in thighs and drumsticks...will the recipe still work if I have the chicken on the bone, or do I need to alter the cooking time? Thanks!
ReplyDelete@sdtchica13 Yes, you will have to increase the cooking time to make bone-in chicken. About 10 minutes per side should be a good starting point - just make sure the chicken has an internal temperature of 165 degrees F before serving.
ReplyDelete@Tessa
ReplyDeleteThat works, thanks!
I make this very same recipe. Once, I was out of the rice vinegar so I decided to sub balsamic vinegar. Try it!! It's amazing. I could drink the sauce right from the bowl!!
ReplyDeleteThis was SO EASY and yummy. I made a few changes, though. I marinated the chicken, and added olive oil to the seasoning mixture. I served it with roasted carrots and zucchini. It was the first meal I've ever made for my boyfriend, and he LOVED it. I'll have to try more recipes from this blog:)
ReplyDelete