Ingredients
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
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Raw unfiltered honey — baking, glazes, tea, cheese boards
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Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dark robust buckwheat honey — intense, molasses-like, gingerbread
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In a large bowl, mix together first 7 ingredients (all the dry spices.). Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix. Line a baking pan with foil and place coated chicken pieces on it with space between each piece. In a small bowl, mix honey and vinegar with a whisk and set aside. Put chicken under the broiler for 5 minutes. Turn chicken pieces once, and cook for another 5 minutes. Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes. Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.