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Firefighter Tim Cooks up Sweet Honey Chili Glazed Chicken

Think of CHICKEN THIGHS in a whole new light!

That’s the goal in the kitchen today as Firefighter Tim shares a recipe for a Sweet Honey Chili Glazed Chicken and a blackened Salmon and Mixed Green Salad with a Sweet Lemon Dijon Mustard Dressing. Yum!

Sweet Honey Chili Glazed Chicken

(Using Coconut Aminos in place of Soy sauce)


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6 Boneless, skinless chicken thighs

Bottle Coconut Aminos

1 juiced lemon

One diced Onion

Large glug of honey

Tbs. ketchup

Tbs. Minced garlic

Tbs. chili powder

Tsp. Paprika

Pepper to taste

Red pepper flakes to taste

Mix all ingredients except chicken into a large bowl. Next, place chicken thighs in the mixture and marinate for 30 minutes. Pan sear thighs in a skillet. Place in the oven, covered for 40 minutes at 375 degrees. Enjoy!

Blackened Salmon and Mixed Green Salad with a Sweet Lemon Dijon Mustard Dressing

Salad Ingredients:

Mix of your favorite greens

Red onion

Diced Granny Smith apple


Cajun seasoning

Garlic powder

Zest of lemon

Dressing Ingredients:

1/4 diced onion

1/3 cup olive oil

1/4 cup fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper to taste


Place all ingredients in a mini blender and blend for 15 seconds.

Season Salmon with Cajun, garlic, zest of lemon. Next, bake the salmon at 375ºF for the first 12 to 15 minutes. Using a moderate temperature will ensure that the salmon stays moist. To add some extra browning and flavor to the surface, broil the salmon for 2 to 3 minutes thereafter.

Place salmon on top of salad and drizzle dressing on top. Enjoy!

Twitter: @firemantimcfd