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    Jefferson Adams
    Jefferson Adams

    Honey Glazed Spicy Chicken Thighs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Honey Glazed Spicy Chicken Thighs (Gluten-Free) - The finished grilled chicken thighs. Photo: CC- stevendepolo
    Caption: The finished grilled chicken thighs. Photo: CC- stevendepolo

    Oh, Chicken, how can I prepare thee? Let me count the ways. This is a great, quick spin on everyday chicken thighs and can easily spice up an ordinary middle-of-the-week dinner. The combination of spices is potent and aromatic but the real kick comes from the cider vinegar. I’ve played around with different combinations and quantities of spices depending on which flavor I want to highlight—that’s the fun part. Thighs are great over brown rice, on a salad, with veggies, in tacos or even on their own. Thighs also cook great on the grill in the summertime.

    Ingredients:
    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

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    Directions
    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.



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    Guest Jerry

    Great recipe. Quick and tasty.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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