Spicy Honey Chicken Thighs

I've learned something about myself this week. Two nights ago, I made myself some delicious, cheese-free nachos with refried beans and some fresh salsa. I'm a bean lover, and it really hit the spot.

I woke up the next morning ravenous, dizzy and a little woozy. I wasn't sure what was going on, but I ate breakfast and left for work. By lunch time, I knew I needed meat. I walked over to the grocery store and picked up a bucket of Lloyd's BBQ and some Almond Nut-Thins, and ate as much meat as I could. I have committed myself to eat as much meat as I can fit.

This sounds overboard, or a little extreme, but right now my body is healing. I no longer get any dairy protein, although I do love me some coconut kefir (a lifesaver!). But really, other than nuts, I get my protein from meat. If my body is going to rebuild, I need to help it. I'm getting plenty of fresh fruits and vegetables, some grains, plenty of nuts. So, I need to make sure that I get plenty of meat to help my body rebuild.

This is a great, easy recipe for a quick and meaty dinner.

Spicy Honey Chicken Thighs
adapted from Cooking Light

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon fresh sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon McCormick Szechuan pepper
4-8 skinless chicken thighs

6 tablespoons honey
2 tablespoons red wine vinegar

Turn your oven on broil. Line a sheet pan with foil, to make for easy cleanup. Since the honey coating gets sticky, you'll thank yourself later for putting the foil down. Combine spices on a plate. If the chicken thighs were frozen, be sure they come to fridge/room temperature before you coat them.

Coat each chicken thigh with spices on both sides. Set them on the foil. Place in the oven.

Broil on each side for 5 minutes. While it's broiling, mix together honey and vinegar. Brush on the top side of the chicken, and broil for one minute. Flip, brush on more glaze, and broil for one additional minute, or until the chicken is good through.

Remove from the oven, and serve with napkins!