Spicy Chicken Thighs with Sweet & Tangy Honey Glaze
For the Chicken
1-1/2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons chili powder
1-1/4 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1/4 – 1/2 teaspoon cayenne pepper, to taste
8 boneless, skinless chicken thighs, trimmed
For the Honey-Vinegar Glaze
6 tablespoons honey
2 teaspoons + 2 tablespoons cider vinegar, divided
Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
Combine the first 8 ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Arrange the chicken thighs on the prepared baking sheet.
Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well.
Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush half of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey mixture and broil for 1-2 minutes more, until the chicken is nicely browned.
Remove the chicken from the oven and sprinkle it with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve.