Broiled Chili Rubbed Chicken Thighs on a white serving plate
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5 from 1 vote

Broiled Chili-Rubbed Chicken Thighs

Broiled Chili-Rubbed Chicken Thighs with my spicy chili-powder based chicken thigh rub are a quick and easy, healthy, and tasty low-carb, 15-minute wonder!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Dish
Cuisine: American
Keyword: dinner recipe, easy dinner idea
Servings: 6 servings
Calories: 207kcal
Author: Sharon Rigsby

Ingredients

  • 6 chicken thighs boneless, skinless
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground red pepper
  • 6 Tbsp honey
  • 2 Tbsp apple cider vinegar

Instructions

  • Turn your broiler on to high.
  • Add garlic powder, chili powder, cumin, paprika, salt and red pepper to a large bowl and mix well.
  • Add the chicken thighs and mix to coat the chicken with the spice mixture. Set aside.
  • Combine the honey and apple cider vinegar in a small bowl and set aside.
  • Place the broiler pan on the bottom shelf in your oven or at least 10 inches from the broiler element. 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 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 again, turn the chicken over, and brush the chicken with the remainder of the honey-vinegar mixture. Broil 1 additional minute.
  • Remove the pan from the oven and serve immediately. Enjoy!

Notes

Tips:
If you don't have a broiler pan, simply use a rimmed baking sheet fitted with a wire cooling rack.
You can substitute boneless, skinless chicken breast for the chicken thighs. If they are large, cut them in half horizontally so they will cook evenly.
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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Nutrition

Calories: 207kcal | Carbohydrates: 17g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 291mg | Potassium: 132mg | Sugar: 16g | Vitamin A: 100IU | Calcium: 10mg | Iron: 0.9mg