Habanero Mango Glazed Chicken Thighs
Everything about this recipe is easy. Buy chicken thighs that are fileted and trimmed. Season with a mouthwatering, sweet-and-spicy blend and a bit of salt. Rub on some oil. Put it on a hot grill. Mix honey, vinegar, and more seasoning and brush that on the chicken. And in less than 15 minutes, you’ll have a succulent chicken dinner you’ll cook on those nights you don’t want to cook.
Don’t have a grill? Cook this on the stovetop in a cast-iron skillet, which should take about the same amount of time. Top with chives for an extra bite of fresh umami flavor, and round out the meal with a fruity, crisp Black Bean and Corn Salsa that comes together in minutes.
For the chicken:
1 1/2 pounds fileted chicken thighs, trimmed if necessary
2 Tablespoons Habanero Mango Chicken Rub
1/2 teaspoon Kosher Salt
1 Tablespoon olive oil
Chopped chives, for garnishing
For the glaze:
1/2 cup honey
1 Tablespoon apple cider vinegar
1 teaspoon Habanero Mango Chicken Rub
1.Heat grill to medium high heat.
2. Put fileted and trimmed chicken thighs in a large bowl. Add Habanero Mango Chicken Rub and Kosher Salt. Add olive oil and toss thoroughly until chicken is coated on all sides.
3. Place on the hot grill and cook for 5-6 minutes, until the side on the grill is turning golden and taking on char marks. Flip, and cook for another 5-6 minutes.
4. While chicken is cooking, make the glaze. Pour honey into a bowl. Stir in apple cider vinegar and Habanero Mango Chicken Rub. Mix to combine thoroughly, then pour out 1-2 Tablespoons of glaze and reserve for drizzling at the end.
5. A few minutes before you plan to remove the chicken, brush with glaze. Let that cook for a minute or two, then flip one last time and brush with more glaze. Chicken is cooked thoroughly when a heat thermometer inserted into the thickest part of the thigh registers at least 165°F. Remove from heat.
6. Let chicken rest for 5 minutes, then drizzle with reserved glaze, top with chives, and serve.
