Spicy Rubbed Chicken Thighs with a Honey Glaze

Yield: 4 servings (serving size: 2 chicken thighs per person)


2 tsp garlic powder

2 tsp chili powder of your choice of spiciness (I use ancho chili powder as it has a little heat and sweetness to it)

3/4 tsp salt

1 tsp ground cumin

1 tsp paprika

1 Tbsp + 1 tsp Flying Olive Garlic, Chipotle, Harissa, or Cayenne Red Chili Extra Virgin Olive Oil or a Combination (I mix 1 ½ Tbsp Garlic and ½ Tbsp +1 tsp Harissa together in a small bowl and divide as needed. This gives the chicken just a little heat), divided

8 skinless, boneless chicken thighs

4 Tbsp honey

1 Tbsp Flying Olive Sicilian Lemon, Grapefruit, or Gravenstein Apple Balsamic Vinegar


Preheat broiler.

Combine the first 5 ingredients and 1 Tbsp of the Flying Olive Extra Virgin Olive Oil of Choice in a small bowl to make a paste/rub. Line a rimmed baking sheet or broiler with aluminum foil. Place the chicken on the sheet and brush the paste on each side of the boneless thighs. Reform the thighs so that their ends are tucked under the chicken.

Broil the chicken for 5 minutes on each side, carefully turning with tongs. Don’t be concerned if the thighs open up while cooking.

Combine the remaining 1 tsp Extra Virgin Olive Oil(s) of Choice, honey, and Flying Olive Balsamic of Choice in a small bowl, stirring well. Remove the chicken from the oven; brush 1/2 of the mixture on the chicken. Broil 1 minute. Carefully, remove the chicken from the oven and turn each piece over. Brush the chicken with the remaining honey mixture. Broil 1 additional minute or until the chicken is done. Remove from the pan and cover loosely with foil. Let the chicken sit for about 10 minutes before serving.

Submitted by Barb L.