BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
 These BBQ-spiced chicken thighs are weeknight gold—big flavor, minimal effort, and a tangy-sweet glaze that keeps everyone coming back for more. Ingredients For the Chicken 1½ tablespoons olive oil 1¼ teaspoons salt 2 teaspoons garlic powder 2 teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon paprika ½ teaspoon smoked paprika ¼ - ½ teaspoon cayenne pepper, to taste (optional) 8 boneless, skinless chicken thighs (about 2½ lbs), trimmed of fat 1½ tablespoons olive oil 1¼ teaspoons salt 2 teaspoons garlic powder 2 teaspoons chili powder 1 teaspoon ground cumin ½ teaspoon paprika ½ teaspoon smoked paprika ¼ - ½ teaspoon cayenne pepper, to taste (optional) 8 boneless, skinless chicken thighs (about 2½ lbs), trimmed of fat For the Tangy Honey Glaze 5 tablespoons honey 3 tablespoons cider vinegar, divided 5 tablespoons honey 3 tablespoons cider vinegar, divided Instructions Set an oven rack in the top position and preheat the broiler. Line a baking sheet with heavy-duty aluminum foil. In a large bowl, whisk together the olive oil, salt, garlic powder, chili powder, cumin, paprika, smoked paprika, and cayenne pepper (if using). Add the chicken thighs and toss to coat evenly. Arrange the chicken on the prepared baking sheet. Broil the chicken for 10 minutes, flipping once halfway through. While the chicken is in the oven, prepare the glaze: In a small bowl, use a fork to whisk the honey with 1 tablespoon of the vinegar. Remove the pan from the oven and brush half of the glaze on the chicken; broil for 1 to 2 minutes, until nicely browned. Remove the pan from the oven and turn the chicken thighs over; brush with the remaining honey glaze and broil for 1 to 2 minutes more, until the exterior of the chicken is caramelized. Remove the pan from the oven and sprinkle the chicken with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with heavy-duty aluminum foil. In a large bowl, whisk together the olive oil, salt, garlic powder, chili powder, cumin, paprika, smoked paprika, and cayenne pepper (if using). Add the chicken thighs and toss to coat evenly. Arrange the chicken on the prepared baking sheet. Broil the chicken for 10 minutes, flipping once halfway through. While the chicken is in the oven, prepare the glaze: In a small bowl, use a fork to whisk the honey with 1 tablespoon of the vinegar. Remove the pan from the oven and brush half of the glaze on the chicken; broil for 1 to 2 minutes, until nicely browned. Remove the pan from the oven and turn the chicken thighs over; brush with the remaining honey glaze and broil for 1 to 2 minutes more, until the exterior of the chicken is caramelized. Remove the pan from the oven and sprinkle the chicken with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve. Nutrition Information Powered by Per serving (4 servings) Serving size: 2 thighs Calories: 321 Fat: 11g Saturated fat: 2g Carbohydrates: 28g Sugar: 26g Fiber: 1g Protein: 28g Sodium: 900mg Cholesterol: 130mg Per serving (4 servings) Serving size: 2 thighs Calories: 321 Fat: 11g Saturated fat: 2g Carbohydrates: 28g Sugar: 26g Fiber: 1g Protein: 28g Sodium: 900mg Cholesterol: 130mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.