Have I got a great light and healthy recipe for you today! Chili Rubbed Chicken Thighs is a delicious, easy and quick way to answer the age-old “What’s for dinner tonight?” question. Always popular at my house and paired with Sauteed Spinach and/or a salad, these sumptuous, juicy, sweet and spicy chicken thighs are sure to please even your pickiest eaters. And, the best part is they are only 148 calories each! Plus, they only take 15 minutes to make, which means you can have them on the table in record time. They are also delicious the next day cold or warmed up and cut up, can bring new life to even the most boring salad. Not a fan of dark meat or chicken thighs? Just swap them out for chicken breasts and you will be in business. No muss, no fuss!
So…what are you waiting for? To make this yummy entree, gather your ingredients which are: chicken thighs, garlic powder, chili powder, ground cumin, kosher salt, paprika, ground red pepper, honey and apple cider vinegar. To make clean-up a breeze you will also need some non-stick cooking spray and aluminum foil.
Preparation is easy. Begin by turning your broiler on.
Add garlic powder, chili powder, cumin, paprika, salt and red pepper to a large bowl and mix well.
Add the chicken thighs and mix well, making sure the thighs are coated with the spice mixture.
Combine the honey and apple cider vinegar in a small bowl and set aside.
Line the bottom of your broiler pan with aluminum foil. When the oven is hot, place the chicken pieces on the top piece of a broiler pan which has been sprayed with non-stick cooking spray.
Broil the chicken for 5 minutes. Remove the pan from the oven and turn the chicken over. Broil for 5 minutes more. Remove the pan again and brush the chicken with 1/2 of the honey-vinegar mixture. Broil 1 minute. Remove the pan one more time and brush the chicken with the remainder of the honey-vinegar mixture. Broil 1 additional minute.
That’s it! Remove the pan from the oven and serve the Chili Rubbed Chicken Thighs immediately.
(Hint) If you would like to serve wine with this meal, as a general rule, white meat pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat is best served with medium bodied red wines such as Pinot Noir or Zinfandel. Cheers!
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