#2,807: Sweet and Spicy Sticky Chicken

My family was such a big fan of this chicken that we literally ate it two nights in a row and both times we were fighting over the last piece!  And I don't even like chicken thighs...but I did for THIS recipe!  This recipe requires you to brown it on the stove and then finish baking in the oven.  But I wasn't happy with the sauce (it was too liquidy), so I threw it back onto the stove top at the end and it thickened up so nicely (see photo above).  We will definitely be eating this one again...soon!  

FOR THE SPICE RUB

2 teaspoons , or to taste, chili powder

1 teaspoon or to taste , paprika

1 teaspoon ground cumin

2 teaspoons garlic powder

1/2 teaspoon salt

1/8 teaspoon ground black pepper

FOR THE HONEY SAUCE

1/3 cup honey

1 tablespoon apple cider vinegar

FOR THE CHICKEN

1 tablespoon unrefined , cold pressed coconut oil

6 to 8 boneless , skinless chicken thighs

green onions , for garnish

Preheat oven to 375F.

Melt coconut oil in a cast iron skillet over medium high heat.

Combine the spice rub ingredients and mix until thoroughly combined. 

Rub the chicken with the prepared spice rub and toss to coat.

Add chicken to skillet and cook for 5 minutes on each side, or until browned.

Prepare the honey sauce by combining honey and apple cider vinegar in a mixing bowl; stir until well incorporated.

Remove chicken from heat and pour honey sauce over the chicken thighs, turning to coat.

Bake in oven for 25 to 30 minutes, or until chicken is cooked through.

Remove from oven and let stand couple minutes.

Plate and garnish with green onions.