Super tasty and insanely easy to make, these Sweet & Hot Chicken Thighs are ready in less than 20 minutes. Make them once, and they’re sure to become one of your dinnertime favorites.
Article Courtesy: Mary Fran Wiley
When I am not baking (which, in preparation for this month’s gluten free ratio rally, I have been doing each night), I am usually cooking something delicious for dinner before I do things like design gluten free flour reference charts and illustrate children’s books.
I saw chicken thighs while out grocery shopping and decided that I had to make something with them. I don’t buy meat often because it is just me eating it, and it just feels like too much hassle. But the chicken was calling to me.
I also had some University of Illinois honey (so famous that it made the Colbert Report) that I got as a Christmas gift and it was beginning to crystallize, so I knew I was going to make a honey chicken thigh.
And really, what good is chicken without sauce? No good. And since eating mayo is not so good for you, I blended it with yogurt & cilantro for a refreshing, tangy dipping sauce. These Sweet & Hot Chicken Thighs are so goo, they might be an every week occurrence.
Sweet & Hot Chicken Thighs
Ingredients
- ½ cup honey
- 2 T cider vinegar
- 1½ t chili powder
- ½ t cayenne
- 1 t granulated garlic
- 8 boneless skinless chicken thighs
- ¼ c plain Greek yogurt or dairy free
- ¼ c canola mayonnaise
- ½ c chopped cilantro
- salt & pepper
Instructions
- Turn on broiler and prepare broiler pan.
- Whisk together the honey, vinegar, chili powder, cayenne, garlic and salt & pepper to taste.
- Brush chicken thighs with sauce and place under the broiler.
- After 5 minutes, turn over and brush with sauce. Return to oven.
- During this time, whisk together mayo, yogurt, cilantro and salt & pepper to taste (about 5 minutes).
- Take them out, turn them over and brush with sauce again.
- After 1 minute turn and brush the thighs one last time.
- Return to oven for 1 minute.
- Serve with a dollop of yogurt sauce on the side.
