Tuesday, March 30, 2010
Spicy-Honey Chicken & Salad w/ Honey-Citrus Vinaigrette
I got this recipe from the Our Best Bites blog, and it was great! We tried both the salad and the chicken by itself, and liked both. However, when I made the chicken alone I used breasts and it wasn't as good, so I'd definitely recommend following the recipe and using thighs. BTW, if you are worried about the "spicy" part, it's really not!
2 tsp vegetable oil
Rub:2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander (I didn't have this, so I left it out)
1 tsp kosher salt
1 tsp cumin
8 boneless skinless chicken thighs (I only used 4 large ones)
1/2 C Honey
1 Tb Cider Vinegar
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken a few minutes on each side, until cooked through (I cooked it in a hot covered greased skillet for about 6 minutes per side).
While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
Drizzle extra couple tablespoons of glaze on top of chicken.
I often just cook the chicken in the oven at 425 for 25 minutes, slice it and toss it with the glaze.
You can eat this as is with some side dishes, or you can use it in this fabulous salad:
Spicy-Honey Chicken Salad
1 large head red leaf or romaine lettuce, torn
1 recipe spicy-honey chicken, cut in strips
2 diced avocadoes
2 diced mangos
Honey-citrus vinaigrette (recipe follows)
Pile lettuce, avocado, mango and chicken on a plate. Drizzle with vinaigrette. Serves 4-6 as a main dish or lots more as a side. Oh, this salad was SO good. I think it's my new fave!
1/2 C fresh orange juice
3 T fresh lime juice
1 T honey
1/2 tsp salt
1/4 tsp ground black pepper
1/2 C olive or canola oil
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.