Easter was amazing. Very busy. It was the beginning of my 30 Day Yoga Challenge. So with that, plus all the extra family get-togethers and what-not, it was very crammed.
As you know, Bill is home for the week. He has asked me to tutor him in culinary ways. Now, I don’t usually get opportunities to teach Bill anything… seeing how he is a genius… so when the rare opportunity presents itself, I jump right in. Last night was the night. He picked me up from work, and we proceeded to the grocery store. I showed him where to find everything he would need to make a really enak Greek Salad.
I have had this Chicken Thigh recipe on my ‘want-to-make’ list for about 2 months. It claimed to be easy, and it looked pretty straight forward, so I decided to add it to our menu. This was a wise choice. Bill says he is going to adopt it as his ‘signature dish.’ All the spices are regular pantry items (for me). If they are not for you, I suggest you boogie down to the store and pick some up immediately!
Spicy Honey-Brushed Chicken Thighs
2. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from panggangan and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.