I don’t know about you, but when I make a recipe for meat that is juicy, fast and delicious fresh and even better leftover, it is a keeper! These thighs are so yummy and have a bit of a umami addiction to them. The ingredients are SCD, Low FodMap and Paleo and Gluten Free. I love to chop up the leftover chicken the next day and add to a salad for lunch. I also pack them cold for my girls’ school lunches the next day, and they love them that way. Since Chili Powder has garlic added, I found Chipotle powder a fantastic option. Make sure your spices are gluten free and organic is even better. I love Spicely Organic Spices since they are certified gluten free, and I am very sensitive to gluten. Here is the recipe. Let me know what you think. I served the thighs with oven roasted zucchini spears drizzled with Roasted Red Pepper Sauce (recipe coming soon), and a salad.
Savory Honey-Brushed Chicken Thighs
- 8 bone in skin on chicken thighs
- 2 tablespoons garlic oil
- 1 tablespoon chipotle chili powder (just chipotle peppers in it)
- 1 1/2 teaspoons himalayan pink salt or sea salt
- 1 1/2 teaspoons cumin
- 1 tablespoon smoked paprika
- 1/4 teaspoon of cayenne (more or less depending on how much kick you like)
- 6 tablespoons clear honey
- 1 tablespoon cider vinegar
Lay your chicken thighs out on a parchement covered rimmed baking sheet.
Mix together garlic oil through cayenne and stir to create a rub. Rub evenly all over both sides of the thighs.
Mix together 6 tablespoons of clear honey and 1 tablespoon cider vinegar to brush on at the end and set aside.
Broil chicken 7 minutes, then turn all the thighs over and broil for 7 minutes more. Take thighs out of oven and brush with half of the honey/vinegar mixture and return to broiler for 2 minutes, turn once more and brush with remaining honey/vinegar and broil 2 more minutes or until 165 degrees in the center. That is 18 minutes and they are done!