This spicy, slightly sweet chili chicken is a perfect weeknight meal—easy to prep and quick to cook.
No chicken? Brush the spice mixture on your protein of choice and prepare as you usually do.
- Cook Time
- Prep Time
1 lb boneless skinless chicken thighs
2 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp honey
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp smoked paprika
Pinch cayenne pepper (optional, to taste)
1/2 c chicken broth or water
1. Whisk olive oil, honey, and spices in a small mixing bowl until smooth. Add salt and pepper, to taste.
2. Heat a skillet over medium heat. Dredge each piece of chicken through the spice mixture (taking care not to use too much on the first couple pieces!), then lay in skillet. Cook about 4-5 minutes on each side, until cooked through or internal temperature has reached 165.
3. Remove chicken from skillet; set aside. Add chicken broth to skillet, scraping the bottom of the pan with a spoon to free up the small pieces of fond (or the cooked bits stuck to the pan) from the bottom. Let simmer until reduced by about half (5 or so minutes).
4. Plate the chicken, spooning the sauce from the skillet over each piece. Enjoy leftovers in salad and sandwiches.