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Sweetheart Barbecued Chicken

The tangy, honey-edged spiciness of these barbecued chicken thighs is wonderful. While the grill is heating, place some sweet potato rounds, cut 1/2 inch thick on it. To complete the meal, steam green beans, splashed with orange juice in the microwave oven.

Cooking Time: 8 to 10 minutes

Yield: 4 servings

8 chicken thighs, skinned and deboned, fat removed
1 teaspoon ground pure hot chile, or to taste
4 cloves garlic, minced
2 Tablespoons honey
2 Tablespoons balsamic vinegar
Fresh spinach for garnish, optional

1. Rinse the chicken and pat dry. Combine the chile, garlic, honey, and vinegar. Spoon or brush the mixture evenly over the chicken. Set aside for at least 10 minutes.

2. Meanwhile, preheat the grill, stovetop grill, or a heavy, seasoned skillet to medium-high. Add the chicken and cook for 4 to 5 minutes, then turn and grill the other side. The chicken is done when it is firm to the touch when pressed or a meat thermometer registers 185 degrees F. Serve on a bed of spinach, if desired.

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