Fleur de Lis

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Tuesday, March 3, 2015

Spicy Honey Bourbon Chicken Thighs over Cheese Grits

I'm continuing to thoroughly enjoy cooking the recipes in the Savor the South Bourbon by Kathleen Purvis.  This recipe uses the ever flavorful chicken thighs which are broiled rather than baked.  During the last few minutes of cooking time, a delicious honey/bourbon/vinegar glaze is applied.  

Fast enough to be prepared for a weeknight meal (I did!), but elegant enough for a dinner party.  Who could ask for more?

2 t. garlic powder
2 t. chili powder
1 t. salt
1 t. ground cumin
1 t. Spanish smoked paprika
1/2 t. cayenne pepper
8 skin-on, bone-in chicken thighs (or breasts if you prefer)
Nonstick cooking spray
4 T. honey
3 T. bourbon
2 t. apple cider vinegar

Place an oven rack in the center position.  Preheat the oven to 500 degrees, then set it to broil.

Combine the garlic powder, chili powder, salt, cumin, paprika and cayenne pepper in a large mixing bowl.  Add the chicken thighs and toss to coat.

Spray a broiler pan with cooking spray.  Place the thighs on the pan skin-side down.  Broil for 8 minutes.  Turn and continue broiling 6 - 8 minutes until the juices run clear or internal temperature reaches 180 degrees.

Whisk together the honey, bourbon, and vinegar in a small bowl. Remove the chicken from broiler and brush with the bourbon glaze.  Return to oven.  Broil for 1 minute.  Turn the thighs over, brush with the glaze and broil for 1 minute.  Turn skin-side up, brush again, and continue broiling until browned and well glazed.

Serve hot.

You may need to adjust the cooking time depending on the size of the chicken pieces.  Watch carefully so they don't burn.  Lower the rack if chicken browns too quickly.



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