3 hours ago
Tuesday, May 18, 2010
Why do I have skinless and boneless chicken thighs in my freezer?
I have no clue.
I am sure I meant to use boneless thighs with the skin on for a tagine or something. I don't like chicken without skin. Not enough flavor.
What am I going to do with these?
122 reviewers gave this recipe 5 stars on the Cooking Light site, so why not try it?
This was easy and excellent. The two E words I like during the week.
Reviewer #123 is giving this recipe 5 stars *****
Spicy Honey Boneless Chicken Thighs: (recipe from Cooking Light)
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (I used smoked paprika)
1/2 teaspoon ground red pepper (or hot pepper flakes)
8 skinless, boneless chicken thighs
6 tbsp honey
2 teaspoons cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat.
Place chicken on a broiler pan coated with cooking spray (I lined mine with foil first). Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven and pour the honey mixture on chicken thighs to coat.
Put back in the oven and broil another 2 minutes.
I served this over Spanish rice with cilantro and green beans.
It was a big hit.
From now on I won't wonder why there is a package of boneless thighs in my freezer.