Spicy-Honey Chicken

My son, Iain, prepared this recipe for our dinner tonight, and it was delicious!


This receipe was tweaked from one I got from Cooking Light.

Ingredients

• 3 teaspoons garlic powder (I used dehydrated garlic)
  
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 8-12 skinless, boneless chicken thighs
• Cooking spray
• 6 tablespoons honey
• 2 teaspoons cider vinegar

Directions

Preheat broiler to 350 degrees (if able to choose heat level). Set rack on upper 1/3 of oven.

Combine first five ingredients in a large bowl. Add chicken and toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; liberally coat chicken with honey mixture and broil for 3-4 minutes, or until chicken is done, tenting with foil to prevent burning, if necessary.

I served this with boiled new potatoes and fresh Romaine salad. Very yummy!

Tabouli Lettuce Wraps

So simple to make, and full of great flavor, these make a wonderful lunch--especially in summer, when you don't want to heat up your kitchen.

This recipe cannot be more simple:

Ingredients

Romain lettuce leaves
Tabouli salad
Feta cheese

Directions

I prepared a box of store-bought Tabouli (and you can go here for a homemade, grain-free recipe; or here for a gluten-free recipe made with Quinoa), and let it chill in the fridge.

Then I rinsed and dried some large Romain lettuce leaves from my garden, added a big spoonful of the Tabouli and some feta cheese crumbles. (I did eat it partly wrapped up and partly like a taco).

It is crazy how good this is! Feta cheese has the perfect amount of saltiness and zing to bring all these flavors together.

Enjoy!

Great Greek Chicken

This recipe is fabulous! The flavor is amazing, with a minimum of ingredients and prep time. Serve with hummus and pita, or with a cucumber and tomato salad.

Ingredients

10-12 chicken thighs (either boneless, skinless or bone-in with skin)
2 tablespoons cumin seeds
4-6 garlic cloves (depending on size—if they are bigger, use 4), pressed
1 16 oz. container of plain Greek yogurt
salt & pepper to taste

Directions

Open Greek yogurt container and add pressed garlic.

Toast the cumin seeds. Heat a small skillet until very hot and then add the cumin seeds. They only need to toast for about 15 seconds or so, until you can smell them. Remove from heat and scrape into the yogurt. Stir well.

Place the chicken thighs into a large (gallon) zippered baggie. Add the yogurt marinade and then seal the baggie, pressing out all the air. Squish the yogurt around the chicken, coating all the pieces well. Refrigerate for a minimum of one but up to 24 hours.

Preheat oven to 425 degrees.

Place a sheet of parchment paper on a rimmed baking tray, and then set a short cooling rack on top of the tray.

Remove chicken from baggie and place on the cooling rack. Salt and pepper to taste. Bake, uncovered, for 25-30 minutes, until nicely browned.

Remove from oven and allow to rest for 10 minutes before eating.
Enjoy!