First, the marinade:
2 Tbsp honey
4 Tbsp olive oil
4 mashed garlic cloves
2 tsp ancho chili powder
1/2 tsp smoked paprika
4 Tbsp balsamic vinegar
Now, what to marinade? We used four chicken thighs, but you can just as easily use other chicken parts or even eggplant (something my daughter would love). We placed the chicken thighs in a rectangular plastic dish (one with a tight sealing lid) and added all the marinade. We shook it up a bit to even distribute the liquid and then placed the container back in the meat drawer of the refrigerator for about an hour.
A stiff south breeze brought almost balmy temperatures (lower sixties), so rather than broiling the chicken, we fired up the outdoor grill. Thirty minutes later we had perfectly grilled chicken. We complemented the meat with a baby spinach and spring mix leafy green salad and a steamed fresh broccoli head (trimmed to just the florets and broken into bite size pieces). A slice of my fresh baked honey wheat bread rounded out a delicious Sunday lunch.
Sadly, we were so eager to eat our freshly grilled chicken that I neglected to take any photographs. I did, however, remember to add this recipe in my Spark recipe box, so I have the all-important nutritional information.
We will definitely be making this again.