Spicy Honey Chicken

When we made the Naan bread I posted last time, we also made this yummy chicken and used it as a filling for the bread. We also filled the bread with lettuce, tomatoes, red onion, avocados and ranch dressing. The recipe came from the Our Best Bites cookbook that I perused while visiting my mom, but it can also be found on their blog here. If you click over, at the bottom of the recipe is a link to the salad they like to use this chicken for. They say it's one of their most popular recipes, and I can see why. This is a definite winner!

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2lbs (They say thighs work best, but I used breasts and it worked fine)

2 t vegetable oil
Rub:
2 t granulated garlic

2 t chili powder

1/2 t onion powder

1/2 t coriander

1 t kosher salt

1 t cumin

1/2 t chipotle chili powder (I just used regular chili powder again)
Glaze:

1/2 C Honey

1T Cider Vinegar

Combine the rub spices in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze! Drizzle the remaining glaze over the top and serve.