Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
8 skinless, boneless chicken thighs
6 tablespoons honey
3 teaspoons cider vinegar
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons black pepper
1 teaspoon ground cumin
1 teaspoon ginger
1 teaspoon ground red pepper
1 teaspoon salt
In a small bowl, mix honey and cider vinegar and set aside.
Combine all spices in medium a bowl and mix well. Add in chicken thighs and work until well coated with spice mixture. Place thighs on a broiler pan and broil for 5-6 minutes on each side.
After chicken in fully cooked, remove from over and brush half of the honey glaze over thighs. Cook for another minute and repeat with the reverse side of the chicken. Serve with you favorite side dish. Thighs are great the next day.