(adapted from Cooking Light magazine)
Makes 12 chicken thighs (about 6 servings, 2 thighs each.)

12 boneless, skinless chicken thighs
4 cloves of garlic minced or crushed
2 tablespoons of paprika
1 teaspooon cinnamon
1/2 teaspoon cayenne (add more or less if you are concerned about the spiciness)
1 teaspoon salt
2 tablepoons olive oil

1/2 cup honey
3 tablespoons vinegar (I used rice vinegar)

Broiler (oven) instructions
1. Preheat broiler.

2. Mix garlic, paprika, cinnamon, cayenne, salt and olive oil in a bowl. Mix well. Add chicken thighs and rub well so that the mixture coats all the chicken pieces evenly. (I use a disposable glove as I don't love rubbing up close to raw chicken.)

3. On a foil lined broiler pan, lay the chicken pieces. Broil until chicken is cooked - about 5 minutes per side. (I actually forgot to flip it and it was fine in there for 10 minutes, but watch your oven carefully as mine is not as hot as I think it is.)

4. While chicken is cooking, mix together honey and vinegar. If it doesn't mix well, you can microwave it for about 15 seconds to loosen things up.

5. Remove chicken from oven. Brush chicken with honey vinegar glaze. Cook for 1-2 minutes more.

6. Place chicken on a plate and drizzle remaining honey vinegar sauce on top.

BBQ grill instructions

1. Mix garlic, paprika, cinnamon, cayenne, salt and olive oil in a bowl. Mix well. Add chicken thighs and rub well so that the mixture coats all the chicken pieces evenly. (I use a disposable glove as I don't love rubbing up close to raw chicken.)

2. On the grill, place chicken over medium high heat. Cook about 5-7 minutes on each side.

3. While chicken is cooking, mix the vinegar and honey together.

4. Brush the honey vinegar glaze over the chicken pieces. Cook for an additional minute.

5. Plate chicken and drizzle remaining honey glaze over the chicken.