Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
(If you don't have a broiler pan just wrap a cookie sheet with tin foil. It make the cleanup easier. You can also mix the spices in a gallon bag and shake the chicken in the bag. I also left out the red pepper and just sprinkled some black pepper on top of the chicken. I'm not a big fan of the heat. I used the left overs in chicken wrap sandwiches and salads.)
1 bunch asparagus
Wash asparagus and break the ends off. Where the end breaks off is where the tender part of the asparagus starts. Lay asparagus in a 9inch glass baking dish. Sprinkle with a little salt and pepper. Drops small dabs of butter on top of asparagus. Add about 1/4 cup of water. Cover baking dish with plastic wrap leaving one end opened about 1/2 inch. Microwave for 4 minutes.