Cooking with Blobby

I'm all about the food lately. I might make mistakes when I cook (with this one too!), but the act of making dinner usually soothes me to a degree. 

I wasn't planning on a chicken dish, but Shep's tummy was on the fritz and at first we were told to give him boiled chicken - so I bought some. And before boiling or giving him any, the directions on his wellness changed. Yet I had the poultry, so I needed something to do with it. 

Hot Honey "fill in the blank" seems to be all the rage these days. So I am doing Roasted Chicken Thighs With Hot Honey and Lime. 

Immediately I was at a slight disadvantage as I got skinless / boneless chicken thighs, but the recipe calls for skin and bone. Those aren't that easy to find in the first place, and secondly, I already had what I had. I'd try to make it work. 

Ingredients 

Yield: 4 servings 

3 pounds bone-in, skin-on chicken thighs 

Salt and black pepper 

½ teaspoon onion powder 

½ teaspoon garlic powder 

2 tablespoons butter (unsalted or salted), melted 

2 tablespoons hot sauce (see Tip) 

1 lime 

2 tablespoons mild honey 

Preparation 

Step 1 Heat the oven to 450 degrees. On a foil-lined rimmed baking sheet, season the chicken all over with salt, pepper, onion powder and garlic powder. Arrange the chicken skin side up (should you have skin!) then roast until browned, 20 minutes. 

Step 2 While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine; transfer half to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the remaining butter mixture. Continue roasting until the chicken is golden brown and cooked through, 10 to 15 minutes more. Remove the chicken thighs from the oven. 

Step 3 Zest the lime, then cut it in half. Add the honey and 1 teaspoon lime zest to the reserved butter-hot sauce mixture and whisk to combine, then brush over the chicken thighs and squeeze the lime juice on top. 

Serve immediately. 

Tip Different hot sauces have different levels of heat; choose one that suits your heat tolerance. Tabasco will be quite spicy, while a brand like Louisiana will yield a milder result.

So, the flavours were great. Honey for the sweet, lime for the citrus and hot sauce (I used Franks, because we had it) for the heat. Lots of competing flavours, but in a homogenous way. 

But I think skin-on chicken would have worked better. The rendering of the fat within the skin would have worked well, but I think the brushing on of the cause would have adhered better. 

I can totally see doing this on the grill for better effect. This worked well.