Spicy Honey Chicken

 (recipe from Our Best Bites)

8 boneless skinless chicken breasts (Our Best Bites swears that thighs are better for this recipe but I like to stick with breasts), about 2lbs

2 t vegetable oil

Rub:

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

Glaze:

1/2 C Honey

1T Cider Vinega

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. Drizzle reserved glaze on top.

Salad option:

1-2 heads Romaine or Red Leaf Lettuce

2 ripe but firm mangoes, chilled

2-3 ripe but firm avocados

optional: thinly sliced red onions (you may want to leave the onions out of your kids' salads)

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads.

Drench it all in the Honey-Citrus Vinaigrette:

1 garlic clove, minced

1/2 T grated onion

1/3 C fresh orange juice

3T fresh lime juice

2T honey

3/4 t cumin

1/2 t salt

1/4 t ground black pepper

1/2 C vegetable oil

Place all ingredients in a tightly sealed jar and shake vigorously.