Spicy Honey Chicken

I've been doing a lot of reading on food photography lately. I'd say my pictures have improved quite a bit over the past few months, with a new camera, and lots of practice. But there is always room for improvement! There are some things I probably won't ever do, like buy reflectors and set up a real photography station. I will probably never buy a gigantic camera with a zillion lenses. But I am learning how to use the manual settings instead of automatic, and I bit the bullet and bought a REAL digital photo editing program. My biggest problem is still light, and there is only so much my Windows Gallery can do. I decided on Adobe lightroom, and I LOVE it!! It will take me a while to learn the ins and outs, but so far I am thrilled!! I'll show you this chicken before and after as an example. If you're looking for a new editing program, this might help! :)

This was as good as Windows could get it... Not bad, but still a little blue, and dim...

Soooo much better!!!!

Spicy Honey Chicken (adapted from The Girl Who Ate Everything)
Printable Recipe

2-3 boneless skinless chicken breasts (or 6-8 thighs)
2 tsp garlic powder
2 tsp chili powder

1/2 tsp paprika (smoked paprika is awesome in this)
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 teaspoon chipotle chili powder (or cayenne pepper)

Glaze:
1/3 cup honey
1 1/2 Tb apple cider vinegar

Stir the spices together in a small bowl.

Trim the chicken and pat dry. We cut each breast in half, and butterflied the thicker halves, to make them thinner and faster to cook. Sprinkle the spices on both sides of the chicken and rub in. Let set 30 min to 2 hours.  

Warm the honey in the microwave and stir in the vinegar. Start grilling the chicken. After about a minute, the spices on the bottom will have cooked onto the chicken, so flip it and brush the honey on generously. Cook 3-4 more minutes, then flip again, brushing again with honey. When chicken is cooked through, remove from the grill and place under foil, or a lid, on a plate to stay warm while the rest of the chicken cooks. Brush with a bit more honey as it sits. *The dripping honey WILL smoke, so be prepared!*

If you don't have a bbq grill, try it on an indoor grill pan or under the broiler. If cooking under the broiler, line a rimmed baking sheet with foil, place a wire rack in the pan, and the chicken on the rack. You don't want honey burned on to your pan!! Oh, and open a window in case it gets smoky.

Oh man oh man you guys, the next time you feel like grilling, you have GOT to try this chicken!! I don't usually go gaga over anything meat-related, but seriously, it is so ridiculously good! Mouthwateringly flavorful! 

First, there's the spice rub. A little Mexican, a little Barbecue, smokey and spicy and fantastic. It would be delicious on just about anything, honestly! Then there's the glaze. Sweet and tangy and ohhhh, so good. I wasn't sure about the honey with the spices, but it's fabulous. And not too sweet. The Geologist liked it so much he recommends doubling the glaze so you can use it for dipping! I wouldn't go that far, but it's up to you.

Juicy and wonderful and so gorgeous too!! You could do this with any variation of chicken parts you prefer. I bet it would be awesome on ribs too... Mmmm...