Gourmet Dining at Home

ARCHIE MODEQUILLO

It’s amazing what a lazy, showery afternoon could come out to be. At least for me, one such afternoon has turned out to be very fulfilling, literally. The outcome has had filled up my family full.

There was nothing else to do. It was not a good day to do the laundry since the sun was rather shy. Instead of just expending time in front of the TV, I thought it better to surf the internet for something to enhance my self-education. Of course, my choice subject was cooking.

At www.huffingtonpost. com, I came upon the article “5 Ridiculously Easy Gourmet Recipes” by Jennifer Segal. It featured a dish that was supposedly inspired by one of the most popular chicken recipes in Cooking Light Magazine, promising that the dish was full of flavor and incredibly easy to prepare. The recipe was titled “Spicy Chicken Thighs with Sweet & Tangy Honey Glaze.”

Segal says that the chicken is first seasoned with garlic powder, chili powder, cumin and smoked paprika, and then broiled with a sweet and tangy honey glaze. The resulting dish is guaranteed to be delicious, “family-friendly” (because it’s not too spicy). The added bonus is that it’s incredibly easy to prepare.

The dish title “Spicy Chicken Thighs with Sweet & Tangy Honey Glaze” sounds gourmet to me – turns out, it is! Everybody at home loves it. And my 17-year-old son has tried cooking it all by himself twice already.

The recipe actually originates from Segal’s website www. onceuponachef.com, where she gives a few words about the chicken as introduction: It’s important to use skinless, boneless thighs as opposed to chicken breasts – as thighs stand up better to the bold seasonings, are more flavorful and won’t dry out.

Ingredients:

For the Chicken

8 pieces boneless, skinless chicken thighs, trimmed of fat

1½ tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons chili powder

1¼ teaspoons salt

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon smoked paprika

¼ to ½ teaspoon cayenne pepper, to taste

For the Honey-Vinegar Glaze

6 tablespoons honey

2 teaspoons + 2 tablespoons cider vinegar, divided

Procedure:

1. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.

2. Combine the first 8 ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Arrange the chicken thighs on the prepared baking sheet.

3. Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well.

4. Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush half of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey mixture and broil for 1 to 2 minutes more, until the chicken is nicely browned.

5. Remove the chicken from the oven and sprinkle it with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter.

Serve and share. This recipe serves four to six persons. Enjoy!

Notes:

A bit of olive oil may be added, more salt and some smoked paprika for a little smokiness.

Between grilling and broiling, this recipe would work better broiled, as the pan collects the sauce, which would get lost on the grill.

For young kids, only ¼ teaspoon cayenne pepper may be used or none at all.

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