You can use chicken breasts if you prefer, but chicken thighs are richer and meatier—a great match for the bourbon-touched sauce.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon Spanish smoked paprika
1/2 teaspoon cayenne pepper
8 skin-on, bone-in chicken thighs
Nonstick cooking spray
4 tablespoons honey
3 tablespoons bourbon
2 teaspoons cider vinegar
Place an oven rack in the center position. Preheat the oven to 500°, then set it to broil.
Combine the garlic powder, chili powder, salt, cumin, paprika, and cayenne pepper in a mixing bowl. Add the chicken thighs and toss to coat.
Spray a broiler pan with cooking spray. Place the thighs on the pan skin-side down. Broil for 8 minutes. Turn and continue broiling for 6–8 minutes, until the juices run clear.
Whisk together the honey, bourbon, and vinegar in a small bowl. Remove the chicken from the broiler and brush with the bourbon glaze. Broil for 1 minute. Turn the thighs over, brush with the glaze, and broil for 1 minute. Turn skin-side up, brush again, and continue broiling until browned and well glazed.
Serve hot.