Spiced Honey Chicken

So this meal is not spicy!  It's tempered by the honey glaze, and  there's not a lot of heat to the spices in it.  There's definitely a savory-sweet pair, but spice?  No.  I adore it, and it goes perfectly with the coconut rice.  Everyone needs an excuse to eat more coconut rice.  Were I not running to the grocery store to get the ingredients for this, I probably would have topped it with some finely diced scallions.  Ah, well, that's what next time is for!  This is also an easy weeknight meal-- no tough prep!


Spiced Honey Chicken
Adapted from Our Best Bites

8 boneless skinless chicken thighs, about 2lbs
2 tsp vegetable oil

Rub:
2 tsp garlic powder
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder

Glaze:
1/2 Cup Honey
1 Tbsp Cider Vinegar


Heat your grill to medium.

Whisk together the ingredients for the rub.  Place the rub in a shallow dish and dredge the chicken in it until all the surfaces of the the chicken are covered.  Lightly spray the chicken with oil (use a mister)  or cooking spray.

Combine the honey and cider vinegar.  My honey is room temperature; if you store it in the fridge you may have to heat it to soften it.  Reserve about 2 tablespoons.

Grill for  about 4-5 minutes, flip, grill 4-5 minutes more, then brush both sides with the honey glaze, and cook for 1 minute more.

Place on a serving plate and drizzle honey glaze over it.