Tag Archives: chicken

Spicy Honey Brushed Chicken Thighs.

It’s been a long couple of weeks in our household.  My mom was in the hospital for a while, and since the hospital was 5 minutes away from my in laws, we temporarily moved in there for a week.  Mom’s back at home now (and so are we) so we’re slowly starting to get back into our normal routine.

Seeing as I hadn’t been to the grocery store in a while, there was no food in our fridge when we returned home.  Luckily, I came across this recipe on Tastespotting and happened to have all of the ingredients on hand, including some chicken thighs in the freezer.  This dish is really quick and easy to prepare (from start to finish in less than 20 minutes!) and incredibly flavorful.  While I served it with some rice and sugar snap peas, the Husby mentioned that it would also be great for taco meat.  We both agreed that this recipe will definitely become a staple in our house.


Spicy Honey Brushed Chicken Thighs -from Handle the Heat,  originally from Cooking Light

– 2 tsp. Garlic Powder

– 2 tsp. Chili Powder

– 1 tsp. Salt

– 1 tsp. Ground Cumin

– 1 tsp.  Paprika

– 1/2 tsp. Ground Red Pepper (I used a red and black mix)

– 8 Skinless, Boneless Chicken Thighs

– 6 Tbsp. Honey

– 2 tsp. Cider Vinegar (I used Rice Vinegar)


Preheat your broiler.  Combine garlic powder, chili powder, salt, cumin, paprika and red pepper in a gallon sized ziploc bag.  Add chicken and shake and rub to coat.

In a small bowl, combine honey and vinegar and mix well until combined.

Broil chicken for 5 minutes on each side.  Remove chicken from oven and brush with honey-vinegar mixture.  Return to oven and broil for one minute, then flip over and repeat.


BBQ Chicken Pizza.

While cleaning out my pantry, I stumbled upon a premade pizza crust I had forgotten about with the “Use By” date fast approaching, so I asked the Husby what kind of pizza he was in the mood for.

“I don’t know… how about BBQ chicken?  That sounds interesting”


I had seen a few versions of this pizza floating around the blogosphere so I quickly got to work sorting through my bookmarks.  It just so happened that I had most of the ingredients already in the house, so with just the quickest trip to the store, I was ready to go.

This pizza had a really great flavor and was a nice change from your average tomato sauce based pizza.  I definitely recommend using a good quality barbeque sauce… I used the remainder of a really mild grocery store brand that I had used in a kiddo-friendly recipe and was kind of bummed that I hadn’t used my regular brand.

BBQ Chicken Pizza – inspired by and slightly adapted from She Cooks and Bakes.

– 1 Pre-Baked Pizza Crust

– 2 Boneless Skinless Chicken Thighs (or your preferred cut of chicken), cooked and shredded

– Barbeque Sauce

– Ranch Dressing

– Shredded Cheddar Cheese

– 1/2 Red Onion, thinly sliced

– 1/2 Package Bacon, cooked and diced

– 1/4 Cup Fresh Cilantro

Preheat oven to 425.  Spread pizza crust with enough barbeque sauce to leave about a 1/2 inch border around the edges.

In a bowl, mix together about 1/4 cup barbeque sauce and about 1/4 cup ranch dressing.  Add the chicken and stir to combine.

Sprinkle cheddar cheese over the pizza crust and arrange chicken on top.  Sprinkle with bacon, then top with red onion.  Bake for 12-15 minutes, until cheese is bubbling.

Remove from oven and sprinkle with cilantro.

MC’s Stuffed Chicken Rollettes with Spinach Salad.

I have something to admit to y’all.  I really can’t take any credit for this dish.  I didn’t have any part in cooking it.  I did, however, take part in the consumption of our entree.  This dish was prepared by my dear friend MC, the very person who the dinner party was in honor of.

MC and I met back in 2006, when we were working for the Coffee Devil and we’ve been besties ever since.

The one good thing the Coffee Devil bestowed upon the world.

When MC moved back to the Northeast in 2009, it was hard to get used to not having her around.    She’s my sister from another mister.  But, people, she’s onto bigger and better things and in about 2 years, I know she’s going to come running back to sweet home Chicago.

And so I present to you, MC’s Stuffed Chicken Rollettes with Spinach Salad – slightly adapted from Weight Watchers

– 2 tsp. Olive Oil, divided

– 1 Onion, chopped

– 10 oz Fresh Spinach

– 1 tsp lemon zest

– 1/4 cup Feta Cheese (we used low-fat)

– 1/4 cup Dried Apricots, chopped

– 1 tsp Salt

– 1/2 tsp Pepper

– 1 lb. Boneless Skinless Chicken Breast Cutlets

In a large nonstick skillet, heat 1 tsp olive oil.  Add onion to pan and saute until golden, about 5 minutes.

Wilt spinach, stir in zest, feta, apricots, salt and pepper.  Set aside

Divide spinach mixture between cutlets.  Roll up and secure with toothpicks.  Sprinkle with remaining salt and pepper.

In the same skillet, heat remaining oil over medium-high heat.  Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.  Remove toothpicks before serving.

We served the Stuffed Chicken Rollettes over a spinach salad with an easy dressing of olive oil, lemon juice, salt and parmesan cheese.