Bruce and Mark’s Honey Chicken
Adapted from Cooking Light The Complete Quick Cook
- 6 to 8 boneless, skinless chicken thighs
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 6 tablespoons honey
- 2 teaspoons apple cider vinegar
Heat the oven to 475 degrees and line a sheet pan with aluminum foil.
While the oven heats, combine the chili powder, cumin, paprika, and salt in a small bowl. Place the chicken thighs in a large bowl and coat completely with the spice mixture. Transfer the thighs to the prepared baking pan.
Bake for 10 minutes then carefully turn the thighs over and cook on the other side for another to 10 minutes.
While the chicken cooks, combine the honey and vinegar in a small bowl. After the chicken has cooked on both sides, baste with the honey mixture. Cook for 5 minutes before turning the chicken over, basting with the remaining honey mixture and cooking for another 5 minutes