Even though I’m a food blogger with lots of recipe ideas, I too get bored with my own recipes from time to time. I’m always on the lookout for new chicken recipes, in particular. A fast chicken recipe is even better. With summer around the corner, the warm weather means I’m running around Central Park everyday with our 3-year old Liam. I don’t want to get stuck in the kitchen when I can be outside, so I’ve been hunting for faster-than-normal recipes.
I’ve found an absolute winner: Spicy Honey-Brushed Curried Chicken Thighs. This is the ultimate chicken recipe for busy summer days. Or any day, really. The recipe is thanks to Cooking Light which I slightly adapted to give it a Big Apple Curry twist. Boneless, skinless chicken thighs are coated with a dry spice rub that includes classic Indian spices like paprika and curry powder. These are baked in the oven and during the last 5 minutes, the thighs are brushed with a combination of honey and apple cider vinegar (you could also use fresh lime juice). The warmth of the curry powder combined with the golden honey gives it a rich earthiness, and the sharpness of the cayenne is offset perfectly by the apple cider vinegar. When you open your oven door after 12 minutes, you will pull out charred chicken thighs that are caramelized and blackened on the outside and tender and juicy on the inside. Crispy, sticky, spicy, and sweet all at once.
Best of all, this recipe takes 5 minutes of prep and 12 minutes in the oven. How can you beat that? Although it has a slight Indian twist, the chicken doesn’t taste overly Indian. Hence, it can work for picky eaters and Indian food lovers alike. Moreover, you can serve the chicken thighs as full pieces or slice them for everything from salads to tacos. This is exactly what we did when I created what I call “Indian soft tacos,” by topping small corn tortillas with these Spicy Honey-Brushed Curried Chicken Thighs, Grilled Corn & Cabbage Slaw and Chipotle Crema.
Spicy Honey-Brushed Curried Chicken Thighs (slightly adapted)
- 2 teaspoons onion powder
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne or red chilli powder
- 6 boneless, skinless chicken thighs (roughly 1-1.5 lbs)
- Cooking spray OR non-stick aluminum foil
- 6 tablespoons honey
- 2 teaspoons apple cider vinegar
- Preheat broiler.
- Combine first 6 ingredients in a large bowl and mix well. Add the chicken thighs and coat each piece with the spice rub. Place chicken on a broiler pan on aluminum foil coated with cooking spray. Broil chicken 5 minutes on each side.
- Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 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 the chicken is blackened and caramelized to your liking (I usually do it a couple of extra times).