Honey Glazed Chicken Thighs and Hasselback Potatoes

I threw this dinner together when some great friends came to town. It was easy enough and I got to spend some time with them, rather than in the kitchen. Plus it allows my husband to contribute because he is the grill master. I served these dishes with my go to green salad.

Honey Glazed Chicken Thighs
8 chicken thighs
1/4 c honey
1 tbs lime juice
1/8 tsp salt
A few dashes Cayenne pepper
1 clove garlic, minced

If you bought chicken thighs with the bone in and skin on, peel off the skin and take the bone out by running your thumbs along the bone until it comes free, you may need scissors. Trim any extra fat. Rinse, then pat dry.

Mix together honey, lime juice, salt, pepper, and garlic. Place chicken into a glass dish and then pour honey mixture over. Let sit for at least 20 minutes.

Heat grill and grill thighs for 8-10 minutes on each side. Allow thighs to rest for 5-10 minutes after cooking.

Hasselback Potatoes

4 Medium Russet Potatoes, scrubbed
2 tbs butter
1 tbs olive oil
sea salt
pepper
paprika

Preheat oven to 425. Place butter and oil in a metal pan with sides. Put pan in oven until butter is melted.

Using a sharp knife, slice potatoes width wise, about 1/8 in in between slices, and be careful not to cut all the way through. Put potatoes in the pan and turn to coat. Place potato cut side up. Sprinkle with some sea salt, pepper, and paprika.

Bake in oven for about an hour or until skin is browned and crispy and the potato is soft.