PALEO/GLUTEN FREE/DAIRY FREE/WEIGHT LOSS FRIENDLY
10 WEEK CHALLENGE APPROVED
There is very little that beats a sticky glazed chicken in my book. Usually I’m all about sticky chicken nibbles, but it works pretty freakin’ well on chicken thighs too.
This recipe is great to go on a salad, or you could put it in a wrap as part of a filling or even serve with your favourite vegetables. Either way, this sweet and spicy recipe is a delight.
Don’t forget to tag me in your creations – @elorahh and #theshrinkingviolet – I LOVE seeing what you create!
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Servings |
Ingredients
- 4 chicken thighs skinless and boneless
- 1 tbsp smoked paprika
- 2 tsp Garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp Salt
- 1/2 tsp pepper
- 3 tbsp Honey
- 2 tsp apple cider vinegar
- 1 tsp wholegrain mustard
Ingredients
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Instructions
- Preheat oven to 200c on grill and line a baking sheet with baking paper or non-stick foil.
- Mix together paprika, garlic powder, cayenne pepper, salt and pepper then use as a dry rub on all chicken thighs.
- Place thighs onto the baking sheet and under the grill for around 5 minutes before turning over for the next 5 minutes.
- Whilst the chicken is under the grill, mix together honey, apple cider vinegar and wholegrain mustard.
- After the initial 10 minutes, baste the chicken thighs and place under the grill for a further 5 minutes before flipping and repeating. Grill until chicken is cooked through. Around 20 minutes in total. I like to leave it under the grill for a few extra minutes until the baste is extra sticky on the chicken.
- Serve with your favourite salad, in a wrap or with vegetables.
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