Saturday, February 16, 2013

Spicy Honey Glazed Chicken & Roasted Smashed Potatoes

Good morning all.

As the title suggests, I made Spicy Honey Glazed Chicken and Roasted Smashed Potatoes last night (both were Pinterest recipes).  It was fabulous.  So good, in fact, that it wasn't until after we were done eating that I realized I forgot to take some pictures of the meal.  That's okay, though, because I had to cook the chicken in the oven, and it was not nearly as pretty as the picture I saved from the website where I obtained the recipe.

So, here is the link for the the chicken, and a pretty picture of some awesome chicken.

Spicy Honey Glazed Chicken

Spicy Honey Chicken
 Recipe by Our Best Bites
8 boneless skinless chicken thighs, about 2lbs            2 t vegetable oil
2 t granulated garlic          2 t chili powder          1/2 t onion powder
1/2 t coriander          1 t kosher salt           1 t cumin
1/2 t chipotle chili powder
1/2 C Honey          1T Cider Vinegar     

Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

          My review of the recipe:
I used approximations on the ingredients listed.  I didn't feel like trying to measure out all the teaspoons of this and that.  I also forgot to oil the chicken.  I forgot so badly, that I had to double check the recipe when I copied and pasted it because I completely missed that step all together.  I'm certain it would've made a difference in the way the chicken looked once it was completed; mine came out black as the ace of spades.  But, it was still good.  

As for the rub, I was hesitant about whether or not the chicken would get any of the flavor I'd just rubbed all over the skin, but I was worried about nothing.  The skin was extremely spicy; I'd never worked with chipotle powder before, and didn't think about how spicy it would be (guess I should've tasted it first).  The chicken underneath:  lightly flavored, with smoky hints of chipotle but without the heat!  YEEHAW!  So, the kids just picked of the skin.  My husband:  he just ate right through it.  The crunchy, spiciness of the skin mixed well with the chicken.  

Statements from the family regarding the chicken:

My daughter:  "I love you mom, but I don't like the skin."
My son:  "The skin is too spicy, but I like picking off the ooey-gooey fat pieces underneath.  Those are yummy."
My husband:  "Mmmm...hmmm,hmmm...(with mouth full) it's good.  I like it just the way it is."

When I mentioned that I thought it would taste better grilled, my man said, "Ordinarily, I would agree with you, but this time...I don't know."  

I don't know about you all, but hearing a Texan say that kind of thing about anything that could have, and was called to be, grilled; well, that's saying something.  

NOTE TO SELF:  Remember to oil the chicken first, and next time, use the grill!

Now...for the potatoes.

Roasted Smashed Potatoes
Compliments of It’s a Keeper
Adapted from America’s Test Kitchen

2 pounds small Red Bliss potatoes (about 18), scrubbed
6 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper

Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

I mean, seriously, how can you go wrong with roasted potatoes.  I followed the directions to the letter, but I did substitute rosemary for the fresh thyme because I didn't have the thyme.  I did everything else as directed, and the potatoes came out wonderfully!  The inside is like a baked/mashed potato and the outside is roasted, and crunchy.  I will definitely be making these potatoes again.  Everyone loved them.  

All in all, last night was a HIT!

A quick word about the websites from which these recipes came:  CHECK THEM OUT!  They have tons of recipes.

It's A Keeper:  Testing Recipes to See if They're Keepers:
Our Best Bites:  Tips, Tricks, & Tastes from two Real-Life Kitchens:

1 comment:

  1. Thanks for sharing my recipe! I'm so glad you enjoyed the Roasted Smashed Potatoes! It's a good recipe to have in your arsenal!

    Christina @ It's a Keeper