I’m not sure if I’ve mentioned it before but my husband loves chicken. He would happily eat it every single night without complaint. Since I’m not as big of a fan, I need to do a lot of different things with it so I don’t become sick and tired of it. I came across this recipe on Home Ec 101 and I’m SO glad that I did. It was so unbelievably tasty. To see the original recipe, click here.
That being said, I think the next time I make it I’m going to do some experimenting and try cooking it in the slow cooker. I have a feeling it will be even better. I’ll post an update in a couple weeks when I do. Yes, it was THAT good. I already want to make it again. I’m pretty sure I would make it again tonight if I had any chicken laying around.
I used my own chili powder for this recipe because I can’t find it anywhere in Wellington. If anyone out there wants the recipe for it, let me know and I’ll post it.
Chili Honey Chicken
Serves 2, with enough for 1 lunch the next day
6 boneless, skinless chicken thighs
2 t garlic powder
2 t chili powder
1 t salt
2 t paprika
2 t ground cumin
1/4 c honey
1 T apple cider vinegar
1/2 t red pepper flakes
1. Put chicken and next 5 spices, into a bowl and mix well. I used my hands because it seemed easiest.
2. Put on baking sheet lined with foil. Broil 6 minutes then flip over. Broil 6 more minutes.
3. Brush glaze on chicken. Broil 1 minute.
4. Flip over and brush more glaze on chicken. Broil 1 more minute until cooked through.
I served this with rice and peas. I chose this side dish because my toddler loves peas. I love how it came together really quickly and it made me question why I ever used to buy instant rice.
Here’s the recipe:
Rice and Peas
Serves 3 for dinner with leftovers
1 T butter
1 small onion, diced
1 c long grain white rice
2 c chicken stock
1 c peas(I used frozen)
- Melt butter in saucepan that has a tight fitting lid.
- Add diced onion and saute until softened.
- Add rice and saute for a couple minutes, until it becomes opaque.
- Add chicken stock and bring to a boil. Stir it up, cover and reduce the heat to low.
- After 20 minutes, add peas, stir. Turn off heat.
- Put the lid back on for at least 2-5 minutes, this will heat the peas and they won’t overcook or get mushy.