No grill? No problem! You can still enjoy “grilled like” chicken from your oven in under 30 minutes! All of the great taste of spicy and sweet. Serve it with your favorite sides and you will be the hit of the kitchen!!
If you live in a major city like I do, NYC, where no grills are allowed, and for good reasons, sometimes you miss a good barbecue, at least I do. But the flavors in these chicken thighs with the sweet and tangy glaze, make this a delicious treat even without a grill.
I used chicken thighs because of their great flavor and how moist they are. But if you opt for chicken breasts then adjust your baking time accordingly so they are not overcooked. Best is if you use a meat thermometer.
Either way, try this lovely recipe and as always, Enjoy!!
Ingredients: Serves 4
- 8 skinless, trimmed chicken thighs
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder (I used adobe chile)
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1 11/4 teaspoon salt (I used Pink Himalayan salt)
- 1/4 cup diagonally thinly cut fresh chives
- 6 tablespoons honey
- 2 teaspoons +2 tablespoons apple cider vinegar, divided
Set the oven rack to the top position and preheat the broiler. Preheat 30 minutes prior to baking. Line a rimmed baking sheet with foil. Set aside.
Combine the spices and olive oil and mix to incorporate with the oil. In a large zip-lock bag place the chicken thighs and spice mix. Seal. Carefully massage the mixture onto the chicken to coat. Place in the fridge for 60 minutes up to over night. Remove from fridge 30 minutes prior to baking.
Arrange the chicken thighs on the foiled baking sheet and place in the preheated oven for 7 minutes. Remove the sheet from the oven and turn the chicken over to other side. Bake another 7 minutes. Remove and brush with the honey glaze. Place back in oven and bake 1-2 minutes. Remove, turn chicken onto other side and brush with the glaze. Place in the oven for 2 minutes.Remove from oven and garnish with the chives.