Honey Curry Chicken

Every once in a while I will do something that sounds like a crazy idea just to see what would happen.  Honey and curry slathered onto chicken thighs is delicious, who knew?


I have always been a fan of curry but for some reason I can’t make anything with curry powder in it taste good most of the time.  I guess I just had to pair it with honey and smear it on top of some chicken.  I prefer to use chicken thighs when roasting them in the oven, they cook quickly and always stay juicy.  It is pretty much impossible to over cook and dry out chicken thighs.  This recipe really only works with the skin on during cooking but if your watching your calories, feel free to remove the skin (and about 60-70 calories) after the chicken has cooked and cooled a little.  You will still maintain a lot of the flavour, but I do have to say that the skin is so crispy and fantastic.

Honey Curry Chicken currychickenraw
Serves: 4

4 chicken thighs, bone in and skin on
2 tablespoon of honey
2 teaspoon of olive oil
2 teaspoon of curry powder
1 teaspoon of cumin powder
1/2 teaspoon of red pepper flakes (optional for added spice)
1/2 teaspoon of salt

Preheat your oven to 425F.  Prepare a baking sheet with parchment paper or aluminum foil
In a small bowl, mix together the honey, olive oil, curry powder, cumin, red pepper flakes and salt.  Place the chicken thighs on the baking sheet and begin to rub the skin with the honey mixture.  Make sure to lift up the skin a little to create a little pocket and stuff some of the honey mixture (and flavour) inside under the skin. Try using  a spoon to spread the mixture, it will make it a little easier.
Bake the chicken until crispy and aromatic, about 20-25 minutes.  The internal temperature should be 165F before removing from the oven.


When you see the honey bubbling and beginning to brown, it’s time to check the temperature.


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