Spicy Honey-Brushed Chicken Thighs

My hippie puppy Meg was groomed last week.  How adorable are thee flowers for her ears?

Meet my puppy, the hippie. #thatsmymeg

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I have been meaning to make this recipe for months.  I decided to finally commit to doing it and am so glad I did.  I modified from the original recipe and instead of broiling, used the grill to cook the chicken thighs, but loved this Cooking Light recipe.  This is a recipe that I thought tasted exactly how I expected it to taste and I hope to make it again soon!

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
4 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan 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 chicken is done.

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


African Chicken Stew

I’ve been working to clean out my fridge, freezer and cupboards. At the end of May, I need to move someplace other than where I’m living currently. I have yet to decide where that will be, but at the moment, I am fully aware that it is away from here. My current home has been re-rented, and I will find a place to live when it is time to do so. Until then, I am trying to reduce the amount of “stuff” I need to move with me in order to be more efficient.

This weekend, I was taking inventory. I’ve been looking at what is there and needs to be used up and assess my cooking habits based on that. While I was looking at the freezer, I found some rotisserie chicken from before that needed to be used up. I also found tomato paste and peanut butter. And I recalled a recipe I made last year from Kalyn’s Kitchen, a great food blog. So, I decided to make it and adjust a few things along the way.

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
(Makes 4-6 servings, recipe adapted from150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.)

1-2 T olive or canola oil
1/4 cup finely diced red onion
2 tsp. finely minced jalapeno
salt to taste (I used about 1/4 tsp. sea salt)
1 tsp. chile powder
1 cup chicken stock (chicken broth from a can is fine)
1/2 cup chunky peanut butter
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken
fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes.

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.