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Sweet & Hot Chicken Thighs

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
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup honey
  • 2 T cider vinegar
  • 1½ t chili powder
  • ½ t cayenne
  • 1 t granulated garlic
  • 8 boneless, skinless chicken thighs
  • ¼ c plain Greek yogurt
  • ¼ c canola mayonnaise
  • ½ c chopped cilantro
  • salt & pepper
Instructions
  1. Turn on broiler and prepare broiler pan.
  2. Whisk together the honey, vinegar, chili powder, cayenne, garlic and salt & pepper to taste.
  3. Brush chicken thighs with sauce and place under the broiler.
  4. After 5 minutes, turn over and brush with sauce. Return to oven.
  5. During this time, whisk together mayo, yogurt, cilantro and salt & pepper to taste.
  6. Take them out, turn them over and brush with sauce again.
  7. After 1 minute turn and brush the thighs one last time.
  8. Return to oven for 1 minute.
  9. Serve with a dallop of yogurt sauce on the side.

 

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