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!