Chicken Thighs are on sale this week at Albertsons for 88 cents a pound. I can't pass that up. BUT, it comes in the extreme value pack and I'm sure all of you are out there thinking - what do I do with an extreme value pack of chicken thighs. Well, fret no more! I have come to your rescue with the aid of Once a Month Mom and Our Best Bites - two really great blogging sites. Spicy Honey Chicken is really amazing. My whole family likes it and it's great to have in the warmer weather - however, you can cook it in the oven or on an indoor grill.
Sara at Our Best Bites developed the original recipe and Tricia at Once a Month Mom came up with conversions so you can freeze it in large quantities. This is great to keep all for yourself or share with friends.
Spicy Honey Chicken
Servings: 16 Author/ Source: Sara @ ourbestbites.com
Quantity Measurement Ingredient
4 teaspoons vegetable oil
Rub:
4 teaspoons garlic, powder or salt
4 teaspoons chili powder
1 teaspoons onion powder
1 teaspoons coriander
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoons chipotle chili powder
8 pounds chicken, thighs or breasts
Glaze:
1 cups honey
2 Tablespoons 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. In a gallon size freezer bag place 2 pounds of chicken in each. Drizzle oil over chicken. Next, add rub and shake until all pieces are lightly coated. Grill chicken until cooked through. Mix glaze in small bowl. Divide among 4 quart freezer bags. Freeze both gallon and sandwich bags (separately). To serve: Grill chicken a few minutes on each side, until cooked through. While chicken is cooking, warm glaze in the microwave. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. If you don't have a bbq, try it on an indoor grill pan or use your broiler.
Containers Needed: 4 quart freezer bags and 4 gallon freezer bags
Servings: 16 Author/ Source: Sara @ ourbestbites.com
Quantity Measurement Ingredient
4 teaspoons vegetable oil
Rub:
4 teaspoons garlic, powder or salt
4 teaspoons chili powder
1 teaspoons onion powder
1 teaspoons coriander
2 teaspoons kosher salt
2 teaspoons cumin
1 teaspoons chipotle chili powder
8 pounds chicken, thighs or breasts
Glaze:
1 cups honey
2 Tablespoons 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. In a gallon size freezer bag place 2 pounds of chicken in each. Drizzle oil over chicken. Next, add rub and shake until all pieces are lightly coated. Grill chicken until cooked through. Mix glaze in small bowl. Divide among 4 quart freezer bags. Freeze both gallon and sandwich bags (separately). To serve: Grill chicken a few minutes on each side, until cooked through. While chicken is cooking, warm glaze in the microwave. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. If you don't have a bbq, try it on an indoor grill pan or use your broiler.
Containers Needed: 4 quart freezer bags and 4 gallon freezer bags
