Spicy Honey-Brushed Chicken Thighs Recipe

My wife has often commented on how we should cook chicken thighs since they are generally much cheaper than chicken breast. I tended to think they probably weren’t very good if they were so cheap – besides, they are kind of small too. Well, she found a recipe that changed my mind about them even though the recipe does include garlic powder.

Spicy Honey Brushed Chicken Thighs

I’m including the recipe as it was listed. However, we did stray from it a little.

Ingredients:

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 3/4 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

Directions:

  1. Preheat broiler.
  2. Combine first 6 ingredients in a large bowl.
  3. Add chicken to bowl; toss to coat.
  4. Place chicken on a broiler pan coated with cooking spray.
  5. Broil chicken 5 minutes on each side.
  6. Combine honey and vinegar in a small bowl, stirring well.
  7. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over.
  8. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

We couldn’t find boneless chicken thighs so we got them with the bone. That was both good and bad. The good thing about the thighs with bone is that they are a bit bigger. I’m not sure if there actually is more meat on them than if we used boneless, but it gives the appearance of more. On the other hand, they seemed to take a lot longer to cook than the recipe calls for. They say 5 minutes  per side, then brush with honey and do one or two more minutes per side. I think we ended up cooking them around 10 minutes per side.

Spicy Honey Brushed Chicken Thighs - Plated

Regardless of how long they may have taken to cook, I must say they were absolutely delicious. I would never have guessed they were made with garlic powder if I hadn’t read the recipe. The honey made them nice and sweet and the red pepper gave them some kick.

With this recipe, my opinion of chicken thighs has been changed forever. It definitely meets with this fussy eater’s approval.

via Spicy Honey-Brushed Chicken Thighs Recipe | MyRecipes.com.

Advertisements

Cajun Flank Steak Recipe

Book - The New Way to Cook Light

This Christmas, my wife got a great new cookbook “The New Way to Cook Light”. Up till now we hadn’t tried any of the recipes. This afternoon we were looking it over and found one that seemed interesting – Cajun Flank Steak.

Ingredients:

  • 1 lb flank steak (we used 1.5)
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon red pepper (we used 1/4)
  • 1/8 teaspoon black pepper (we used 1/4)

Directions:

  1. Combine seasoning in a storage bag and mix.
  2. Season both sides of the flank steak.
  3. Heat grill to high heat (around 600).
  4. Grill each side for about 8-10 minutes depending on how you like your steak.
  5. Let rest 5 minutes.
  6. Cut steak diagonally into thin strips.

Cajun Flank Steak - Seasoned

One of the things I like about flank steak is that it is so lean. I hardly had to cut anything off it before it was ready to grill. Try to season it as evenly as possible. If you have a shaker you can use, that might help. I found it a little tough to season evenly.

Cajun Flank Steak - Off the Grill

 

I cut the steak once after I brought it in to make sure it was done properly. My wife likes it a little more rare than I do. This looked pretty good so we let it stand before cutting the rest.

Cajun Flank Steak - Ready to ServeOnce it was all cut I could tell that some of it was a little less done than I like. Linda took the rare portions and I took the meat that was just pink. As you can see it was quite juicy.Cajun Flank Steak with Campfire Potatoes

We made Campfire Potatoes to go along with the steak. I was a bit unsure of them so I added some additional cheddar on top. The Cajun Flank Steak was delicious. It definitely had some kick to it. Between the two of us we finished it off. I will probably try this seasoning again on other cuts of steak as it was really flavorful. I was even bold enough to actually include the garlic powder when I made it. All in all, this steak gets the fussy eater stamp of approval.

 

Tri-Color BBQ Bell Peppers Recipe

My wife and I picked up a pepper the other day and today one of the blogs I checked out had a recipe for peppers and I figured it was perfect timing. My wife was having some company coming over for dinner as part of a pottery group she belongs to. That seemed like a great time to break out the southwestern grilled chicken and also try out some grilled peppers. So without further ado, here is the recipe.

Ingredients

  • 6 medium bell peppers ( red, yellow and orange )
  • 1 tbsp. ground cumin
  • 1 tbsp. olive oil
  • 10 whole garlic cloves

Directions

  1. Place all ingredients in a large, food-safe bag and shake to coat the peppers well.
  2. Cook in a BBQ pan or foil packet on the grill until cooked to your liking.

Eat and Enjoy! Serves 4

via Clean Eating Recipes | Clean Eating Tri-Color BBQ Bell Peppers.

%d bloggers like this: