Spicy Honey Chicken

Ingredients:

8 boneless skinless chicken thighs, about 2 lbs (you could use breasts as well but thighs stay more moist)
2 teaspoons vegetable oil

Rub:

2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder

Glaze:

1/2 cup Honey
1 Tablespoon Cider Vinegar

Directions:

Combine the rub spices in bowl and mix well.

Use kitchen shears 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 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Cucumbers Stuffed With Spicy Crab

Ingredients:

Servings: 6-8

Units: US | Metric

3 English cucumbers
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 cup crabmeat, excess water removed
1 tablespoon hot pepper sauce
1 teaspoon brown mustard
salt and pepper
1 tablespoon green onion, minced

Garnish

chili powder (optional) or paprika (optional)

Directions:

1 Removed the peel from the cucumber using a vegetable peeler. Cut the cucumber into 2" slices.
2 Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
3 In a bowl, combine the sour cream and the cream cheese with a fork until well combined. Add the remaining ingredients and stir until combined.
4 Fill each of the cucumber cups with the crab dip.
5 Refrigerate until ready to serve. Serve within 2 hours of making.