Broiler pan and broiler rack, or wire cooling rack and rimmed baking sheet
Instant-read meat thermometer
Ingredients
6boneless, skinless chicken thighs,about 5 ounces each, trim any excess fat
2tablespoonschili powder
2tablespoonsgarlic powder
2teaspoonskosher salt
1tablespoonground cumin
2teaspoonspaprika
1teaspoonground red pepper
6tablespoonshoney
2tablespoonsapple cider vinegar
Instructions
Adjust your top oven rack so it will be about ten inches below the broiler element, and turn the broiler to high.
Add the chili powder, garlic powder, kosher salt, ground cumin, paprika, and ground red pepper to a medium-sized bowl and combine. Set aside.
Add the honey and apple cider vinegar to a small bowl and whisk to combine. Set aside.
Add the thighs to the bowl with the dry rub, one piece at a time, and turn to coat.
Spray a broiler pan with rack or a wire cooling rack set over a rimmed baking sheet with non-stick cooking spray and add the thighs.
Broil the chicken thighs for five minutes. Remove the pan from the oven and turn the pieces over. Broil for five more minutes.
Remove the pan from the oven and liberally coat the thighs with about half of the honey glaze. Broil for one minute. Remove the pan, turn the pieces over, and coat the other side with the remainder of the glaze. Broil for one minute. (Total broiling time is twelve minutes.)
Remove the pan from the oven and check that the internal temperature of the meat is at least 165°F as measured in the thickest part by an instant-read meat thermometer. Cover loosely with foil and let the meat rest for a few minutes.
Spoon any glaze accumulated in the bottom of your pan over the pieces and serve hot with your favorite side dishes.
Notes
Start with fresh, high-quality chicken thighs and trim off any excess fat. This recipe assumes that your chicken pieces are about five ounces each. They will take more or less time to cook if they are larger or smaller.Ensure your broiler is preheated before adding the meat. This ensures that it starts cooking immediately. Line the broiler pan or baking sheet with aluminum foil for easy cleanup and to prevent sticking, or spray with a non-stick cooking spray. Don't crowd the pan; arrange the pieces in a single layer, ensuring enough space between them so they will cook evenly. Keep a close eye on the chicken thighs while broiling to avoid overcooking. Since broiling is a quick cooking method, the meat can go from perfectly cooked to overdone in seconds.Use an instant-read meat thermometer inserted in the thickest part of each piece to ensure the meat is done. The internal temperature should read 165°F for safe consumption. Be sure your baking rack is ten inches below the broiler element. If it's higher, the thighs could burn; if it's lower, it will take longer to cook.