Have you ever made something that came out so amazing and you wanted to share it with the world?
This recipe is one of those recipes.
For Memorial Day weekend, my sister, Em and I took a bit of a local adventure in which we went to the mountains. We rode a train into the Verde Canyon, then went to an awesome ghost town and ate. It was a killer day but it was long. I also really felt my age. I feel like I have been nursing a hangover for two days! Ha. I had to recuperate after such a long day and I just didn't feel like cooking but I wanted grilled chicken. I wanted grilled chicken but I don't have a grill at my apartment (whenever we grill, I go to my sister's). Also, I didn't want to have to babysit anything on a grill pan.
I made a hybrid recipe. A hybrid slow cooker/grilled chicken.
It came out AWESOME.
It's tender, juicy and soooooo flavorful. I am so happy with how this came out!
You don't HAVE to put this in a slow cooker, you can just marinate the chicken and then grill or bake it. I was lazy and this worked out perfectly for me.
2 1/2 pounds of boneless chicken thighs (breasts work, too)
1/3 Cup of honey
2 tbsp. cider vinegar.
1 tbsp chili powder
1 tsp ancho chili powder
1 tbsp. garlic powder
1/2 tsp. smoked paprike
1 tsp cumin
1 tsp seasoned salt
juice from 3 limes
1 onion cubed.
1. Mix together all ingredients from honey to lemon juice.
2. Layer onions on bottom of slow cooker
3. Layer chicken on top of onions.
4. Pour mixture on top of chicken.
5. Cover and cook on high for about 4 hours.
6. Preheat grill pan on stove and add chicken thighs to pan and cook until a bit carmelized.