Honey Spice Chicken Thighs

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  4 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup Honey
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  1 tbsp Vinegar, Apple Cider
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  1 tbsp Chili powder
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  0.5 tbsp Garlic powder
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  0.3 tsp Paprika, Smoked
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  0.5 tsp Cumin, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  1 tsp 1 tsp salt ($0.02)

Instructions

1. 1In a small bowl, whisk together the honey, apple cider vinegar, chili powder, garlic powder, smoked paprika, cumin, cayenne pepper, and salt until fully combined.
2. 2Pat the chicken thighs dry with paper towels. Heat a large skillet over medium-high heat for 2–3 minutes until hot, then arrange the chicken thighs skin-side down in the pan.
3. 3Cook skin-side down over medium-high heat for 8–10 minutes until the skin is golden brown and crispy.
4. 4Flip the chicken thighs skin-side up, then brush the honey spice mixture evenly over the tops. Continue cooking over medium-high heat for 12–15 minutes until the internal temperature reaches 165°F at the thickest part of the thigh and the glaze is caramelized and sticky.
5. 5Transfer the cooked chicken thighs to a cutting board and let rest for 3–5 minutes.
6. 6Divide the chicken evenly into 8 airtight containers while still warm, distributing any pan drippings and glaze among them.
7. 7Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium heat or in the microwave with a splash of water.