The great thing about this recipe is that the ingredients – minus the chicken – actually make a pretty amazing vinaigrette.
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
a pinch of crushed red pepper
4 (preferably skinless and boneless, but it’s okay if not) chicken thighs
a little olive oil
Turn oven onto 425 degrees. Combine all of your seasonings in a bowl. Lay all of your chicken out on a plate, rub seasonings all over your chicken. Lay your tossed chicken flat on a baking pan upside-down first, and bake for 8 minutes. Flip each piece right-side up, add one drop of oil to each thigh and bake again for 8 minutes.
Meanwhile, combine your honey and vinegar in a bowl and stir it thoroughly. Pull your chicken from the oven, and pour your honey and vinegar mixture over the top of your chicken. Toss it back into the oven, until the insides are tender and no longer pink. (Don’t hesitate to pull a thigh apart to see for sure.)