When I am not baking (which, in preparation for this month’s gluten free ratio rally, I have been doing each night), I am usually cooking something delicious for dinner before I do things like design gluten free flour reference charts and illustrate children’s books.
I saw chicken thighs while out grocery shopping and decided that I had to make something with them. I don’t buy meat often because it is just me eating it, and it just feels like too much hassle. But the chicken was calling to me.
I also had some University of Illinois honey (so famous that it made the Colbert Report) that I got as a Christmas gift and it was beginning to crystallize, so I knew I was going to make a hone chicken thigh.
And really, what good is chicken without sauce? No good. And since eating mayo is not so good for you, I blended it with yogurt & cilantro for a refreshing, tangy dipping sauce.
| Sweet & Hot Chicken Thighs |
|
- 1/2 cup honey
- 2 T cider vinegar
- 1 1/2 t chili powder
- 1/2 t cayenne
- 1 t granulated garlic
- 8 boneless, skinless chicken thighs
- 1/4 c plain Greek yogurt
- 1/4 c canola mayonnaise
- 1/2 c chopped cilantro
- salt & pepper
- Turn on broiler and prepare broiler pan.
- Whisk together the honey, vinegar, chili powder, cayenne, garlic and salt & pepper to taste.
- Brush chicken thighs with sauce and place under the broiler.
- After 5 minutes, turn over and brush with sauce. Return to oven.
- During this time, whisk together mayo, yogurt, cilantro and salt & pepper to taste.
- Take them out, turn them over and brush with sauce again.
- After 1 minute turn and brush the thighs one last time.
- Return to oven for 1 minute.
- Serve with a dallop of yogurt sauce on the side.