So as soon as we get any amount of sun here in Western Washington it seems like just about everything we eat goes on the grill. Meats, veggies, fruit, you name it! We seriously become obsessed, which I love because it keeps my kitchen clean and cool. Plus it give Kevin a chance to step in and drive, and me a chance to step back and take a breather. I mean don’t get me wrong, I love cooking. Duh right? But I have no problem handing off the baton once in a while. I am no control freak. Well, I guess I should say I am no control freak outside of my kitchen. In my kitchen it is all bets off and do it my way. Just ask Kevin, or my kids, Lord only know the stories they will tell you!
Grilling can get kind of boring if you don’t change it up though. It drives me crazy when you go to a BBQ and everything tastes the same. I must admit, I used to be that girl. It was salt, pepper, garlic powder, and on the grill it went. Oh, maybe some store bought BBQ sauce would go on if you were lucky. Yawn, boy was I booooorrrring!! So, especially over this last year, I have been focusing on coming up with new rubs, sauces, and marinades.
Our latest obsession? Asian flavors. I have really gotten in to them. I love the fact that you can go spicy or sweet. Or, in this case, a bit of both. The possibilities are seriously endless, and I love the fact that Kevin is so open to trying every single one I come up with. Not that he isn’t game to try anything I make, but he seems to be really on board with this flavor profile.
Now, on to the chicken. This chicken is, as Kevin says, “grubbin’”. Usually we will eat a couple thighs each when we BBQ chicken and then Kevin has some to take to work and I have lunch for the next day. Well, one bite of this chicken and we were both fighting over who would get what little might be left over. I mean, I have a very small appetite. I am usually content with the smallest thighs, and leave the hefty ones for Mr Man. Uuummm not this time! Just licking my fingers let me know that I was going to kick into piggy mode and claim the best ones for myself. Sorry Kevin, I can’t be nice all of the time!! Ppffft like he didn’t already know that.
WOW, I am looking at this photo, with all of that crispy skin, and glorious sauce……hhmmm do we have more chicken thighs in the freezer? Sorry gang, I gotta run, my tummy is growling!!
Sweet and Spicy Grilled Chicken Thighs
8 skinless, boneless chicken thighs 1 tablespoon garlic powder 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 to 1 teaspoon cayenne pepper (depends on your desired spice level)
Salt 1/4 cup + 2 tablespoons agave nectar 2 teaspoons apple cider vinegar
Heat your grill to medium- high heat.
In a small bowl, combine the garlic powder, chili powder, cumin, paprika, cayenne, and salt. Rub the chicken thighs with the mixture.
Combine honey and vinegar in a small bowl, stirring well.
Grill the chicken about 4 minute per side, then brush with the honey vinegar mixture and grill an additional minute per side. Once off the grill, brush with more sauce.
Grill times will vary depending on your grill and the thickness of the thighs.
Mine is growling too! Especially since I haven't had lunch yet. I am totally with you about the nice weather, that's for sure. Today the rain has been pouring down because I had every intention of firing up the grill today. It can wait until tomorrow. 🙂 I hope you have a good end to your week!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….