Ingredients
2lbs of boneless chicken thigh.
2 teaspoons vegetable oil
Rub:
2 teaspoons of garlic powder
2 teaspoons chili powder (add more if you like it more spicy)
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
Glaze:
1/2 cup Honey
1 Tablespoon Cider Vinegar
Instructions
1. Combine the rub spices in bowl and mix well.
2 teaspoons of garlic powder
2 teaspoons chili powder (add more if you like it more spicy)
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
Glaze:
1/2 cup Honey
1 Tablespoon Cider Vinegar
Instructions
1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
3. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
4. I added a little of Tandoori seasoning with olive oil in a bowl and brush on them on the last minutes. They tasted wonderful!
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