Today is the last day of November, and sadly, the last day of our November of Giveaways. Though I’m sad the November fun is almost over, I am thrilled to host Kristen from Dine & Dish for our last giveaway. I met Kristen at BlogHer Food and she is incredibly thoughtful and easy to talk to, not to mention an accomplished cook and photographer. She has done so much for the blogging community, including starting the Adopt a Blogger project which has paired beginning bloggers with experienced mentors. You’ll enjoy the story below she writes about cooking with chicken THIGHS, not breasts. She makes them delicious with McCormick’s Roasted Spices, the prize for today’s giveaway. Details on how to enter are below and remember, everyone who has entered a giveaway is eligible to win the Oneida Roasting Pan. Coming next… 12 Days of Kitchen Essentials starting on December 7!
Have you ever made a mistake that ended up being a pretty good mistake in the end? A few weeks ago, I was at Sam’s Club and I picked up a giant package of what I had thought were Boneless Skinless Chicken Breasts. When I got home, I looked at the package more closely and noticed that I had picked up Boneless Skinless Chicken Thighs… not breasts! I have never once, in all of my culinary life, cooked with Chicken Thighs. Never!
I sent out a desperate plea to my friends on the Dine & Dish Facebook page asking for some recipes..lots of recipes… that I could use to get me through all the thighs I had on hand. What came back in return was comment after comment with recipe after recipe and a chorus of praise for the good old chicken thigh. Seriously? I had no idea that anyone ever even used chicken thighs!
I decided to start down the list from the top, which began with this recipe for Spicy Honey Chicken Thighs. I was excited to try this recipe for two reasons. One, Paige (from the blog On My Menu) raved about this recipe. Two, it uses two of the spices featured in the giveaway for today!
If you haven’t made the terribly wonderful mistake of trying out Chicken Thighs yet, can I recommend that you do? They are so moist, flavorful and just down right wonderful, you will have a hard time not making the same mistake again.
Recipe: Spicy Honey Chicken Thighs (from On My Menu)
8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil
Rub:
2 t garlic powder
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
Glaze:
1/2 C Honey
1 T Cider Vinegar
Directions:
- Combine the rub spices in bowl and mix well.
- Use kitchen shears (or a pair of clean scissors) 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!
- Line a cookie sheet with foil. Place the chicken thighs on the cookie sheet, and broil in the oven on high for 5 minutes on each side.
- While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well.
- Open up your oven and brush each side of the chicken with the honey glaze mixture. Allow to cook on each side for another 3 minutes, or until chicken is cooked all the way through. Watch carefully as the honey mixture can burn easily (although some of my chicken got a little crispy, I thought those parts tasted the best!)
To enter the giveaway:
1. Leave a comment on this post
2. Leave a comment on Facebook
The giveaway ends on December 7.
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46 Comments until now
I love cooking with chicken thighs! They’re so much moister than the lighter meat. I have a couple of recipes on Never Enough Thyme that use thighs if you need more
I am a big chicken thighs fan – it’s my piece of choice! So thanks for this recipe – it sounds delicious!
[...] Yeast Bread features a McCormick Roasted Cinnamon Spice, which just so happens to be part of the spice prize package being given away over at Food on the Table. Head over there before December 7th to enter the giveaway and check out my guest post about my [...]
I love cooking with chicken. I think the breast is the most popular item used in American culinary culture, but there are several lovely dishes that I have seen wings, thighs… just about all the chicken, used.
These sound delicious. Will have to try this out next time I have some chicken thighs/leg quarters.
This sounds like a great way to enjoy chicken thighs – which are so much juicier and more flavorful than their white-meat counterparts! One question: do you keep the thighs folded up, or do you splay them out when baking?
I have never made chicken thighs but i love food that’s sweet and spicy….this recipe looks good and i’ll definitely give it a try!!
I prefer the boneless thighs and use only that unless I am cooking for a crowd then I will mix it up, but I prefer the juicier dark meat!
I wonder how the flavor profile of the roasted spices are different from the regular spices. I will have to try them and see!
Noble Pig makes an awesome chicken thigh dish with apricots and olives!
That looks delicious. I have a huge jar of local honey, but new apartment = no fun spice rack (yet). I’d love to try making this!
love when mistakes have delicious outcomes!
Looks like this chicken was meant to happen! Love it!
I cook chicken thighs a lot. They have a very good flavor. Yours look delicious.
I’ve almost done the same thing at a warehouse club! lol Looks like a really tasty recipe!
I am so making this next week! Check my blog on Sunday for the link to you!!!
No one in my family likes the white meat of chicken so we generally buy thighs and drumsticks and cook them as we would a whole chicken, but for much less time.
I never cook with dark meat – I’m a white meat kinda gal. But, the recipe looks wonderful and it would work just as well with breasts, I think! Yum!
I’ve heard that thighs are awesome but i’ve never bought them either. Sounds like you made a good “mistake”. I’ll have to try it sometime. LOVE the spices, thanks!
ooh, I love chicken thighs! In fact, this recipe is actually from my blog
Thighs make great teriyaki chicken too, reminds me of some of my favorite asian restaurants! I’m glad you liked this!
Looks delicious! I’m always looking for a good chicken recipe!
I’ve switched almost exclusively to chicken thighs. Chicken breasts always cost a lot more. Plus, they are easier to overcook and not as flavorful as thighs, imo. Sorry, light meat fans!
I like to buy them bone-in and debone them myself with a good knife. Save the bones in the freezer for home-made chicken stock!
looks absolutely delicious! welcome to the wonderful world of cooking with chicken thighs. they taste so much better than breasts!
I’ve never cooked chicken thighs purposely but after reading this post and the comments I am definitely going to try this recipe.
These roasted spices look delish! I bet the roasting intensifies the flavors. Thanks for this chance to win them.
I always cook with thinghs, but you just gave me a new way! I’m excited to see how you use up the rest!
I love chicken thighs, probably why my thighs are as big as they are
Love chipotle chicken- can’t wait to try this recipe!
Love spicey and tangey food. This looks absouletly delisch.
These look delicious!!! Can’t wait to try!
Love your recipe! I cook chicken thighs once a week. I use the same marinades that I use for anything grilled and then I either bake, poach or microwave the thighs and put them (sauce & all) over rice or noodles. So easy and delicious!
[...] Frugal Friday: Top 10 Sale Items In November December 2, 2010 – Author: FOTT window.fbAsyncInit = function() { FB.init({appId: "238936297162", status: true, cookie: true, xfbml: true}); }; (function() { var e = document.createElement("script"); e.async = true; e.src = document.location.protocol + "//connect.facebook.net/en_US/all.js"; document.getElementById("fb-root").appendChild(e); }()); Don’t forget about our November of Giveaways. You have the opportunity to win McCormick Roasted … [...]
Can’t wait to go to the maket & buy the ingerdients to try this.
Chicken thighs are amazing. I made a recipe for Chicken Normandy (Saute chicken pieces skin side down for 5 mins, cover and keep cooking on med for 15 mins and remove from pan. Then saute onion, 2 apples, 1/4 cup brandy, 1/2 cup cream, 2 tsp thyme, 1 tsp mustard and 2 tsp apple cider vinegar and pour over chicken) — the original recipe from Cooks Country used breasts but the thighs were so, so good. I made it twice last week!
hope I win the spices!
Chicken thights are so good they stay moist no matter how you cook them. the recipe sounds good will have to try it the next time I cook chicken. Thanks
This looks really good, I cant wait to make it and try it!!
I prefer thighs over white meat because they add more flavor and don’t dry out in casseroles….I’m making these for dinner tonight
I’m a recent chicken thigh convert, and would love to try them with the new spices and this yummy-looking recipe!
[...] Menu Plan Monday ~ Week of December 6 December 5, 2010 – Author: FOTT window.fbAsyncInit = function() { FB.init({appId: "238936297162", status: true, cookie: true, xfbml: true}); }; (function() { var e = document.createElement("script"); e.async = true; e.src = document.location.protocol + "//connect.facebook.net/en_US/all.js"; document.getElementById("fb-root").appendChild(e); }()); Don’t forget about our November of Giveaways going until December. You have the opportunity to w… [...]
oh how I would love to try these!!!
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I bought chicken thighs one day to save money and I made the most delicious batch of bbq chicken with it. Served with rice and vegetables, it was very tasty.
Now I will have to try a new recipe.
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[...] breasts. I never even considered using any other kind of chicken…EVER. Then, as I explained in a previous post, I made an accidental purchase that changed my chicken loving ways for good. Through one fateful [...]
[...] From chicken legs I graduated to chicken thighs – never ever thought I would say it, but boneless chicken thighs are probably one of my favorite pieces of chicken to cook with and eat now. Full of flavor and [...]
Chicken thighs are much better than breasts…definitely not so stringy. Your recipe looks delicious will have to try. I now only use thighs having been converted by Nigella.
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