Spicy Honey-Brushed Chicken Thighs

I love it when I can make one meal for my family then turn around and revamp the leftovers for an entirely different meal a few days later. Case in point, this recipe: I threw in a few more chicken thighs and saved the leftovers for soft tacos. No muss, no fuss. Just perfect!

The original recipe calls for ½ teaspoon of red pepper. I only used half that -- in order to keep my family from disowning me -- and I've listed that here. Adjust the recipe to your personal preference.

Spicy Honey-Brushed Chicken Thighs

Source: Slightly adapted from Cooking Light

2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika

¼ tsp. ground red pepper
8 skinless, boneless chicken thighs
Cooking spray or canola oil -- use oil for Quick Start
6 tbsp. honey
2 tsp. cider vinegar

Preheat broiler.

Combine first six ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray or brushed with canola oil. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush ¼ cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.