Spicy Honey Brushed Chicken

For some reason I thought I already posted this recipe. Remember a while back when I lost all my recipes from my ChefTap app? So I get a craving for this, and think it will be great because it comes together pretty quickly, and I realize I don't have the recipe re-imported into the app. I start searching the internet tirelessly, looking for the original recipe. Alas, I can't remember where I found it or exactly what was in it.

I wasn't giving up, though. I was making these suckers for dinner, end of story. So, while I can say that the concept wasn't mine (there were actually a ton of variations of this recipe online), I can say that this version came entirely out of my own head, albeit borrowed from some mystery recipe writer somewhere. I think the original recipe called for chicken thighs, so feel free to use thighs if you like. I love chicken thighs. Dark meat is so tasty. But breasts are just that much better. Because they're pounded flat and cooked quickly, all the yummy juices are locked in and they're really tender. Not a bit dry. Just be careful not to overcook them.

You'll need a meat cleaver (or rolling pin, but a meat cleaver works much faster and evenly) and some plastic wrap to make this work. My meat cleaver is double sided - a flat side and a side with spikes - and I like to use the side with spikes. It tenderizes the meat while flattening it.

Ingredients:
4 large chicken breasts
2 T. chili powder
1 T. smoked paprika
2 tsp onion powder
1 tsp sea salt
1 tsp ground black pepper
1/4 tsp red pepper flakes (more if you want it spicy)
1/4 cup honey
1/4 cup apple cider vinegar

Directions:
Preheat broiler. Line a baking sheet with foil and coat with cooking spray. Set aside.

Cut each chicken breast in half cross-wise. Put chicken pieces, two at a time, on a cutting board and cover with plastic wrap. Be sure the plastic wrap extends well over the ends of the chicken, because it will widen as it flattens.

Take all the day's frustrations out on the chicken with the meat cleaver. Beat the crap out of that stuff. Be careful to keep it even, though, and don't pound it paper thin. You want it to be about 1/4 inch thick when it's done. However thick or thin you get it, just be sure it's uniform. You're covering it with the plastic wrap to prevent any chicken goo from flying around your kitchen. Repeat until all breasts are pounded flat.

Arrange 2-3 chicken pieces in the bottom of a large mixing bowl so they're not overlapping. In a small bowl, mix together the chili powder, paprika, onion powder, sea salt, black pepper and red pepper flakes. Sprinkle a little of the seasoning over the breasts, arrange two more in the bowl, sprinkle with seasonings, and continue until all chicken and seasonings are used. Use tongs to toss the chicken around, coating all pieces as evenly as possible with the spice mix.

Arrange chicken on prepared baking sheet in a single layer, not overlapping. Put under hot broiler (I put mine on the second-to-highest rack) and broil for 4 minutes. Flip chicken over and broil an additional 4 minutes. Be sure chicken is cooked all the way through and no longer pink.

While chicken is broiling (or before if you don't work all that quickly) combine vinegar and honey, whisking well to combine. The honey has a tendency to stick to the bottom of the bowl, so whisk it good. When chicken is fully cooked, flip it over again, and use a pastry brush to cover the chicken with the honey mixture. Broil for one minute, flip, coat the other side with honey mixture, and broil one more minute. Serve hot.

Note: You probably won't use all of the vinegar and honey mixture. You have two choices. One, you can reduce the amount of vinegar and honey you're using, or two, you can put it in the refrigerator and use it in another recipe. Because the chicken is fully cooked when you brush it on, there's no danger of cross contamination. You will likely end up with a few seasoning chunks in it, though. So, it's up to you. :)