When I buy chicken at the grocery store, I always just go for the boneless, skinless chicken breasts. Why? Well I am not really sure, its what I have always done. I have cooking chicken breasts down to a science; slice them in half length wise, heat olive oil in a pan over med heat, cook for 5 mins on each side and you have a perfect chicken breast! So while grocery shopping the other day, you can imagine my shock when I arrive at the meat section to find no organic chicken breasts available….. Standing there a little stunned, I was faced with 3 options:
1. Change my whole dinner plan completely (not gonna happen, already had groceries in the cart)
2. Buy organic chicken wings (ehh)
3. Buy organic chicken thighs
Clearly, I went with option number 3. I have never bought chicken thighs before and was really unsure as to what to do with them, but I was planning on baking my chicken so figured it couldn’t be that much of a difference. Oh my! What have I been missing out on?! Seriously this chicken was the best chicken I have ever fixed! It was tender, it was juicy, it had a little sweetness followed by a kick of spiciness. This is a definite must try! Serve it with cauliflower rice and sauteed asparagus and you have a perfect “real” food meal!
Speaking of which, so far week 1 of no processed hasn’t been too difficult. Definitely more planning and cooking involved, which for the most part I enjoy 😉 . I have been making smoothies for breakfast and making double the portions of dinner, so I can take the left overs for lunch! Hopefully week 2 will be as easy as the first has been….we shall see…..
Honey Spiced Chicken Thighs:
Adapted from: Budgetbytes
- 4 Chicken thighs
- 3 tablespoons honey
- 1 tablespoon cider vinegar (I used a little less then a full tablespoon)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- pinch of paprika, cumin, and cayenne pepper
- Salt and pepper
- Preheat the oven to 400 degrees. In a small bowl, combine everything except the chicken thighs (honey, cider vinegar, chili powder, garlic powder, smoked paprika, cayenne, cumin, and salt). Stir until combined.
- Place the chicken thighs either on a baking sheet and brush the honey spice mixture over the surface of the chicken thighs, using about half of the total honey mixture.
- Roast the chicken thighs for about 20 minutes. Remove the chicken thighs from the oven and use the remaining honey spice mixture to brush on a second coat. Return the chicken to the oven and roast for another 20 minutes.