250: Spicy Honey-Brushed Chicken Thighs with 251: Quinoa Salad with Peaches

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For dinner one night, I made Spicy Honey-Brushed Chicken Thighs. This was a very simple and fast recipe to make. You make a spice mixture of garlic powder, chili powder, salt, cumin, paprika, and ground red pepper. Coat boneless chicken thighs with it, and broil them for 10 minutes, flipping them after 5 minutes. Mix together honey and a little cider vinegar; brush it on the chicken, broil for a minute, and then repeat on the other side.

Cooking Light magazine suggested that I make a Quinoa Salad with Peaches as a side. I don’t see the recipe on the website, so I’m listing it here.

Quinoa Salad with Peaches

Bring 1 1/2 cups water to a boil; add 3/4 cup quinoa. Cover, reduce heat, and simmer 20 minutes. Cool quinoa slightly. Stir in 1/4 cup minced red bell pepper, 1/4 cup chopped green onions, 3 tablespoons lemon juice, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1 1/2 teaspoons honey, 1/4 teaspoon black pepper, and 1 sliced ripe peach.

Spicy Honey Brushed Chicken with Quinoa Salad with Peaches

This was pretty tasty. Alex was disappointed that I saved any for a lunch the next day, because he would have liked to have eaten it right then. I really enjoyed this too. The chicken was both spicy and a little sweet, and the honey glaze gave it a nice flavor. I also think the chicken was a slight bit salty, perhaps to enhance its spiciness. The quinoa salad was pretty good. It was a little sweet from the honey and the peach. I want to say that the quinoa was nothing special (I actually overcooked it a little), but I think that’s just because I enjoyed the chicken so much more.

Definitely make this chicken. It was fast, easy, and delicious; you can short it on salt a tiny bit, though. The quinoa salad was tasty too, and I’ll probably make it again (in January when Alex demands I make this recipe again).

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