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.


  • 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


  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.


Candied Butternut Squash with Cinnamon and Honey Recipe

My wife bought a butternut squash at least a couple of weeks ago and we’ve been putting off using it till we could figure out what to do with it. Well, the other day she found a recipe that looked like something I might actually like that has honey and cinnamon in it. Cinnamon is one of my favorite ingredients after all. I’ve modified the original recipe to include brown sugar and nutmeg based on some of the comments on the site.


  • 1 large butternut squash, quartered lengthwise
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1/2 cup finely chopped pecans
  • 1/4 teaspoon cinnamon
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon nutmeg


  1. Scoop seeds out of butternut squash.
  2. Arrange butternut squash pieces, cut-side down, in a large baking dish.
  3. Pour hot water in the baking dish to a depth of about 1/4-inch.
  4. Bake butternut squash at 350° for 50 to 60 minutes, or until tender.
  5. Cool squash; peel.
  6. Cut squash into 1/2-inch squares and place in a 9x13x2-inch baking dish.
  7. Pour butter and honey over squash, then sprinkle with pecans and cinnamon.
  8. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot.

Unlike regular squash, butternut squash is kind of hard. It was not easy to slice it open to get the seeds out. Once I had it cut open, it kind of resembled pumpkin. It was orange inside and had seeds that looked a bit like pumpkin seeds as well. Because it is such a hard vegetable to cut, I’d suggest using a rather large chef knife or something similar.

I wasn’t quite sure how the recipe called for them to be quartered lengthwise, so I just made another long cut which left them kind of looking like giant spoons of some sort.

While I let them bake in the oven to soften, I chopped up the pecans and mixed the other ingredients. I did things a little differently than called for in the original recipe. They mentioned pouring the butter and honey over the squash and then sprinkling with pecan and cinnamon. I decided it would be better to mix them all together and pour the whole thing over them.

I added the butter and honey to the pecans with the other ingredients and mixed them thoroughly before pouring them over the squash. I put it back in the over for about 20 minutes and went on to prepare the tilapia we were having. The butternut squash looked great when it came out of the oven.

We fixed up out plate with tilapia, butternut squash, and peas. As we headed out into the other room to eat, I was hopeful that the cinnamon, brown sugar, and honey had made the butternut squash sweet and delicious.

Well, that didn’t quite go like I planned. The initial taste of cinnamon, brown sugar and honey was OK, but there was an awful aftertaste that I didn’t care for at all. I haven’t had pecans before so I wasn’t sure if it was them or the butternut squash at first. I’m pretty sure it was the squash since it kind of tasted a little like the squash smelled when I first cut it open.

Linda didn’t care for it either. At first maybe I thought I had messed up or the squash wasn’t ripe or maybe over ripe. However, Linda took it in to Gold’s Gym the next day and some of the people there loved it.

All in all, I’d have to say this probably won’t go over well with a fussy eater, but it may be quite a treat for those with a less picky palate.

via Butternut Squash Recipe – Candied Butternut Squash with Cinnamon and Honey.

Here is Linda’s take on the butternut squash. http://www.getmotivatedgetmovinggethealthy.com/2012/09/29/butternut-squash-oy-vey/

Honey Mint Glazed Chicken Recipe

Here’s a recipe I found on www.simplyrecipes.com that I thought would fit right in with my sweet tooth and love of mint. It didn’t quite turn out like I had hoped.


  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1 4-5 pound chicken, cut into parts
  • Salt
  • Freshly ground black pepper
  • 1/2 cup honey
  • 2-3 Tbsp water
  • 1/2 cup chopped fresh mint or 2 Tbsp dried mint


  1. Place chicken pieces in a bowl.
  2. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade.
  3. Let marinate for 30 minutes to an hour.
  4. In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
  5. Prepare grill for medium high heat.
  6. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper.
  7. Place chicken pieces on the hot grill, skin side up.
  8. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes.
  9. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear not pink when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh.

via Honey Mint Glazed Chicken Recipe | Simply Recipes.

So where did I go wrong? Well, I think I did several things wrong. First, I mixed all the ingredients together in a Zip-Lock bag rather than just mixing the oil and vinegar and mixing the rest separately to glaze it, The second mistake I made was forgetting that I had leftover meatloaf in the fridge. My wife makes it up special for me with just bread crumbs and egg. When she reminded me it was there, I had already put the chicken in the marinade. I figured it would be fine, so I just stuck the bag in the fridge for the night. I was grilling Southwestern chicken the following night so I just tossed in on the other side of the grill. Well, when my wife heard that I had been marinating chicken in a vinegar mix overnight she mentioned that she had heard that was a bad idea and the chicken doesn’t marinate the same as beef. Well, she was right. The chicken came out kind of rubbery and not at all juicy even though it was on the grill for the same amount of time the Southwestern chicken was. I also attempted to make this into a sandwich like the others were doing with the Southwestern chicken. The bread and cheese were probably the only redeeming qualities.

Although I will call this a failure, since it was due to my screwing it up, I’m going to have to try this one again sometime. I’m not going to call this “food I like”, “food I dislike”, or even “food I tolerate” because I could not accurately judge it.

When you try this recipe, make sure you follow the directions properly.

Tostones Surprise

Along with making the Honey Glazed Roasted Carrots, my wife and I grilled up some steaks for her friend Liz and family. The kids requested that Linda make her tostones and she was happy to oblige. Somebody asked if I wanted a plantain so I went ahead and took one. Since we still had the baking sheet out that the carrots were cooked in I figured it couldn’t hurt to try it. I dipped the plantain in the honey glaze and tried it. I was surprised that It was really pretty good that way. I may have to try other sweet ways to prepare plantains as the sweetness really worked well with the plantain.

Honey I Like the Carrots

Well I went ahead and tried the Honey Glazed Roasted Carrots tonight while at a friend’s place in Virginia. Her daughter is graduating High School tomorrow so my wife and I did all the cooking.

I used Morton’s Natures Seasons instead of salt and pepper. They came out ok but I may have to cook them a little longer so the bigger pieces cook through. They had a nice sweet after-taste. I would definitely make these again. They were easy to make which is a plus too.

Honey Glazed Roasted Carrots Recipe

I found this recipe and I think I might just be bold enough to give it a try sometime soon. I don’t care for carrots, but since I have a sweet tooth, I’m hoping the honey will make them more bearable.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 3 cups
Serving Size: 1 cup each


  • 4 carrots, peeled
  • 1 tbsp butter, melted
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper, ground


  1. Preheat oven to 425
  2. Line a baking sheet with aluminium foil and spray with cooking spray.
  3. Set aside.Peel your carrots, and slice into thirds and slice again vertical. You want the carrots to be the same size.
  4. In a small bowl whisk together butter and honey and pour over carrots.
  5. Season with salt and pepper.
  6. Place on baking sheet and roast for 15 – 20 minutes or until carrots are tender.

Nutritional Info

Calories: 69.9, Total Fat: 1.9 g, Cholesterol: 0.0 mg, Sodium: 280.6 mg Potassium: 266.1 mg, Total Carbohydrate: 13.6 g, Dietary Fiber: 2.3 g Sugars: 9.5 g, Protein: 0.8 g

via Honey Glazed Roasted Carrots | Peanut Butter and Peppers.

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