Grilling in Texas Happens year round.
Regardless of the weather.
When we actually get a GOOD cold front, I have been known to stand outside in a coat and huddle around the grill to get my family a yummy dinner done!
Grilled chicken is one of our favorites but we were getting tired of the same old thing.
I decided to spice it up and try something new!
My kids were not thrilled with this recipe, but they did try it and eat a few pieces because they knew they needed the protein. My oldest said it was a little too spicy for her and my son said he didn’t like the tang on it. The husband and I loved it. It was still juicy coming off the grill and the flavor was spot on! The leftovers are fabulous in a salad!
Tangy Grilled Chicken Thighs
Ingredients
- 2lbs chicken thighs, boneless and skinless
- 1TB oil, EVOO works.
- For the Rub:
- 2TB garlic powder
- 2TB Chili Powder
- 1/2tsp Onion Powder
- 1 tsp salt
- 1tsp cumin
- For the Glaze:
- 1/2 cup of honey
- 1TB Apple Cider Vinegar
Instructions
- Heat your grill to medium- medium high heat.
- Cut off any excess fat from the chicken thighs and place in a bowl with 1TB oil. Toss to coat.
- Mix together all the ingredients for the spice rub. Coat the chicken in the spice rub and place on a cooking sheet.
- Mix together honey and apple cider vinegar. Reserve 2TB of this mixture for later.
- When your grill is hot, it is time to cook your chicken. Place chicken on the grill. Use the honey/apple cider mixture and brush on your chicken. Continue cooking and basting with the glaze until your chicken in cooked all the way through. Mine took maybe 10-15 minutes on high heat on my grill.
- Remove chicken from the grill and immediately drizzle the remaining 2TB glaze mixture over the chicken.
- Serve warm but also good at room temp.
Copyright 2013 My Kinda Rain | Houston Mom Blog | Travel Blogger
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Lori
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{ 2 comments… read them below or add one }
Sounds good — I’m STARVING right now
These look really delicious! I wish it were warmer out so that I could talk my husband into grilling!
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