Sweet and spicy, these glazed chicken thighs are packed full of flavor. Chicken breast are an option for this dish also, but I would make sure that they are on the thinner side. Chicken thighs tend to stay moist and not dry out as easily as chicken breast. If you don’t have smoked paprika in your pantry, now would be a great time to stock it. You can easily substitute it in place of regular paprika in any dish you wish to add a little smoky flavor. The glaze is as simple as honey and apple cider vinegar. I prefer to grill these, but I also live where it is at least 80 degrees year round. So whether you broil or grill your chicken thighs, enjoy!
1 package of boneless skinless chicken thighs (about 8 thighs)
2 tsp. smoked paprika (regular works but smoked has more flavor)
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. red pepper flakes (less if you don’t like heat)
1 tsp. chili powder
1/2 C. honey
2 Tbsp. apple cider vinegar
Mix spices together and set aside. Mix honey and vinegar together and set aside. Un-tuck chicken thighs so that they are flat. Cover both sides with spice mix and set flat on a sheet pan. At this point you can either grill or place under a broiler.
With the broiler on low, cook for 5 to 7 minutes on one side and flip. Cook for another 5 to 7 minutes on other side. Flip again and baste the chicken with the honey/vinegar mixture. Be sure to really coat the chicken well. Broil for another couple of minutes until the honey thickens.
If grilling, after placing the chicken on the grill, coat with the honey/vinegar mixture and cook for 5 to 7 minutes. Flip and coat the other side and cook for a couple of minutes.