Every so often we find a great price on chicken thighs at our local supermarket. When you do this a great recipe for your family. Use 10 chicken thighs in the package and froze the other ones for later use. Try to find thighs that are good sized, so figure it out at one thigh per serving, two if smaller sized. Also, I experimented with skin on and skin removed thighs and, I have to say, the skin off were much better!
If you’re not into spicy, you can leave out the cayenne and this recipe will still be excellent! The seasoning glaze is a great mix of sweet, smokey, and garlicky. The cayenne just gives it an extra kick.
10 (4 pounds) chicken thighs
⅓ cup Sunburst honey
1 tablespoon cider vinegar
1 tablespoon chili powder
½ tablespoon garlic powder
¼ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 teaspoon salt
Preheat the oven to 400 degrees. In a small bowl, combine everything except the chicken thighs (honey, cider vinegar, chili powder, garlic powder, smoked paprika, cayenne, cumin, and salt). Stir until combined.
Remove the skin from the chicken thighs if desired. Place the chicken thighs either on a roasting pan or a baking sheet covered with foil. A roasting pan can be simulated by placing wire cooling racks over a baking sheet to allow juices to fall below the chicken. Brush the honey spice mixture over the surface of the chicken thighs, using about half of the total honey mixture.
Place the chicken thighs in the fully preheated oven. Roast for about 20 minutes. Remove the chicken thighs from the oven and use the remaining honey spice mixture to brush on a second coat. Return the chicken to the oven and roast for another 20 minutes. Serve hot.
Do not brush any of the honey spice mixture onto the chicken after it is finished cooking because it is contaminated with raw chicken. Use all of it prior to the last 20 minutes of cooking.
This recipe is super easy to prepare and requires little attention, so you can use the extra time to prepare a salad or whatever side dishes you want!
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