Spicy Honey Chicken with Salad

Remember that Our Best Bites cookbook I was telling you about on Facebook? Well, I have been cooking up a storm, trying out new recipes from Our Best Bites, and they have ALL been so great. This Spicy Honey Chicken was dinner on Monday night, and everyone loved it, even the boys! Adam and I enjoyed our honey chicken over salad, while the boys just ate the chicken, but we all agreed it was delish. This recipe is not really spicy, but sweet and tender, especially if you use chicken thighs. I like buying the skinless, boneless chicken thighs and then trim any visible fat. If you aren't used to cooking with chicken thighs, please give them a try! I also used chicken thighs in the Asian BBQ chicken recipe I posted last month (another Our Best Bites recipe from their blog).

Spicy Honey Chicken
recipe from Our Best Bites

Ingredients:
8 boneless, skinless chicken thighs (about 2 pounds)
2 teaspoons vegetable oil
Rub:
2 teaspoons granulated garlic
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher or sea salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
Glaze:
1/3 cup honey
1 tablespoon cider vinegar
Salad:
1-2 heads romaine hearts, or red leaf lettuce
1 ripe mango, sliced
1-2 ripe avocados, sliced
1/2 red onion, sliced
Honey-Citrus Vinaigrette:
1 garlic clove, minced
1 1/2 teaspoons grated onion
1/3 cup fresh orange juice
3 tablespoons fresh lime juice
2 tablespoons honey
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:
Preheat outdoor grill over medium high heat (about 400 degrees), or heat indoor grill pan.Prepare the rub by mixing together all the spices. If you don't have these spices on hand, they are usually available in the bulk bin area of your local health store (for locals: the Co-op). They are much more affordable to purchase in small amounts through the bulk area, instead of in the spice section of the baking aisle.
Trim any excess and visible fat from the chicken thighs using kitchen shears.
Drizzle the vegetable oil over the chicken and use your hands to evenly coat. Rub the spice mixture thoroughly over the chicken.
Grill chicken for 3-5 minutes on each side. While the chicken is cooking, warm the honey in the microwave for about 15 seconds. Whisk in the vinegar. Reserve 2 tablespoons of glaze and brush the rest on the chicken during the final moments of cooking.
Remove chicken from grill and drizzle reserved glaze over the chicken. Allow to stand for 3-5 minutes. Serve over salad, if desired. Arrange the mango, avocado, and red onion slices over lettuce.
After chicken is done standing, slice and lay over salad.
Serve with Honey-Citrus Vinaigrette. To make the vinaigrette, combine all ingredients in a small jar and shake well until combined.
Drizzle vinaigrette over chicken and salad and enjoy. This was so delicious, I can't wait to make it again. Jack really enjoyed the chicken, because he asked for it again tonight.
More great recipes from Our Best Bites, coming up soon!