It’s no big secret in my house that I have an unabashed love of chicken. It’s also no secret that I can be quite wary of spicy food, that I love cheesy rice, and that I love to experiment with different recipes. I also like to find recipes that don’t take all day!
This chicken recipe actually came from here, but I made some alterations because if the chicken were too spicy my roommates (parents) would probably die. We are not a spicy food family.2 teaspoons each of garlic powder and paprika
1 teaspoon each of salt, pepper, chili powder, Mrs. Dash southwest chipotle seasoning blend
2 tablespoons of all-purpose flour
4 skinless, boneless chicken thighs
½ cup honey
2 tablespoons of apple cider vinegar
First I turned the oven on to low broil. I may have mentioned, I wanted this to be a faster recipe so I decided to make it so!
Combine all the powder ingredients in a bowl and mix them up. Wash the chicken, laying them out flat to dry. Keep them flat and absolutely cover them in the mixture. You want this stuff in all the nooks and crannies.Place the chicken in a glass baking dish that has been given a coat of cooking spray and stick it in the oven for about 10 minutes. When the timer goes off, turn the chicken over and put them in for another 10 minutes. I think that the reason I had to cook mine so long was because even spread out, my chicken thighs were still impressively thick!
While the chicken is cooking mix the honey and vinegar together. When you’ve cooked the chicken for 20 minutes total pull the pan out of the oven and smother the chicken with the honey mixture. Put it back in for 3 minutes, flip and cook another 3 minutes.I paired the chicken with another recipe I discovered recently for brown rice here. After cooking the rice completely I added 2 grated zucchini, 1 cup of grated cheese, and a splash of milk. I mixed it up and left the lid on the pot off of the heat so that the zucchini cooked and the cheese melted.
Next time I try this one I do want to add some garlic or onion to the rice before cooking it, because it was a little blander than I intended. It was perfect accompanying the chicken though, because it balanced out the spice without overwhelming with a strong new flavor.