Hot Honey Chicken Thighs

Hot honey chicken thighs are roasted until tender, finished with a homemade hot honey glaze, and ready in about 40 minutes.

Hot Honey Chicken Thighs with Homemade Hot Honey Glaze

I’ve had this thing for hot honey for a while now and find excuses to use it on everything from pizza (especially pizza) to vegetables. It hasn’t disappointed me yet. It’s definitely made chicken thighs a lot more exciting. This is one of those recipes I’ll batch cook at the beginning of the week because the leftovers are just as good for lunch as they are for dinner.

Chicken thighs are the best chicken (yes, that’s my opinion), and I’ve never understood why I spent so many years pretending they weren’t. They stay juicy, take seasoning well, and don’t penalize you if you get distracted and leave them in the oven a little longer than planned. Boneless thighs are also nice because I want this to be dinner, not an activity.

I do use bottled hot honey for drizzling in other recipes, like my Boursin bacon dip,  but for this glaze I make my own. Honey, hot sauce, butter, vinegar, garlic, and red pepper flakes go into a saucepan, and I can decide how spicy I want it before it ever comes in contact with the chicken. Some days I do prefer sensible spice. Other times I want heat that makes me stop talking for a second. This sauce can go in either direction.

After making this a few different ways, I decided the glaze needed to go on more than once. The first layer cooks into the chicken, another goes on before the broiler, and the reserved glaze gets brushed over everything at the end. That gives the sauce time to develop in the oven without losing the flavor of the glaze held back.

I always make more than I need because this chicken is good cold, reheated, chopped over rice, or eaten with whatever veg is in season. By Wednesday, I’m glad it’s still in the refrigerator.

What Makes This Recipe Different

• Glaze doesn’t have any patience at 425°F. I gave the thighs most of their oven time with the seasoning first. The glaze comes in later, when there’s enough time for the sugars to caramelize without ending up stuck to the baking sheet.
• I also simmer the glaze before brushing it onto anything. Honey, hot sauce, butter, apple cider vinegar, garlic, and red pepper flakes need a few minutes together so some of the water cooks off. Once it thickens, more of it stays on the chicken instead of ending up in the bottom of the pan.
• The glaze goes on in stages. One round cooks onto the chicken, another gets a quick trip under the broiler, and the portion I reserved at the beginning goes on after the thighs have rested. That last part is important because any glaze touched by the chicken brush is done serving duty. Keeping some separate gives the finished chicken fresh heat and sweetness without introducing everybody to questionable kitchen sanitation.
• Boneless chicken thighs are made for a recipe like this. They stay juicy through roasting and broiling, and their richer flavor can handle the honey, butter, hot sauce, and vinegar without getting lost. There’s no marinade or overnight planning. Season the chicken, roast it, brush on the glaze as it cooks, and dinner is ready in about 40 minutes.

Ingredients

• Boneless skinless chicken thighs – They stay juicy through roasting and broiling, and their richer flavor stands up well to the hot honey glaze.
• Olive oil – Helps the seasonings coat the chicken evenly before the glaze goes on.
• Kosher salt – Seasons the chicken before the glaze goes on. The glaze has plenty going on, but the meat still needs its own salt.
• Smoked paprika – Gives the chicken a smoky base before the honey and hot sauce are added.
• Garlic powder – Goes into both the chicken seasoning and the glaze because it needed more than one appearance.
• Onion powder – Adds savory flavor underneath the sweetness and heat.
• Black pepper – Keeps the sweet in check.
• Fresh parsley – Optional, but useful when the baking sheet needs evidence that vegetables still exist.
• Honey – Forms the base of the glaze and thickens as it simmers.
• Hot sauce – This is where most of the heat comes from, so use one you already like. The flavor of the sauce is important because there’s enough of it to notice.
• Apple cider vinegar – Cuts through the honey and butter so the glaze doesn’t taste overly sweet.
• Unsalted butter – Adds richness to the glaze and smooths out the heat without taking it away.
• Red pepper flakes – Add another layer of heat and let you push the glaze further than the hot sauce alone.

How to Make Hot Honey Chicken Thighs

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season the chicken)
  Preheat the oven to 425°F (220°C) and lightly grease a large rimmed baking sheet. Add the chicken thighs, olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper to a large bowl and toss until the chicken is evenly coated. Arrange the thighs in a single layer on the baking sheet with enough room between them to roast instead of steam. Put the pan in the oven and cook for 15 minutes.
• Step Two (make the glaze)
  While the chicken is in the oven, make the glaze. Add the honey, hot sauce, apple cider vinegar, butter, garlic powder, and red pepper flakes to a small saucepan over medium-low heat. Let it come to a gentle simmer and cook for 6 to 8 minutes, stirring now and then, until the butter has melted and the glaze has thickened slightly. Before the brush goes anywhere near the chicken, pour 3 to 4 tablespoons into a small bowl and set it aside for the end.
• Step Three (glaze the chicken)
  Take the chicken out of the oven and brush it with about half of the glaze left in the saucepan. Return the pan to the oven and roast for another 5 to 7 minutes, or until the thickest part of the chicken reaches 165°F (74°C). This gives the glaze enough time to cook onto the chicken without asking the honey to survive the entire roasting time.
• Step Four (broil)
  Brush the chicken with the rest of the glaze from the saucepan, then switch the oven to broil. Broil for 2 to 3 minutes, until the glaze caramelizes and the tops pick up some color. Stay close. Honey can go from exactly right to regrettable while you turn around to rinse the brush.
• Step Five (rest and serve)
  Let the chicken rest for 5 minutes, then brush it with the glaze you reserved at the beginning. Add the parsley if you’re using it and serve with coleslaw, roasted potatoes, rice, or whatever veggies are available and willing.

Recipe Tips

• Leave room between the chicken thighs on the baking sheet. If they’re crowded together, they’ll release moisture and steam instead of roasting.
• Reserve the finishing glaze before the brush touches the chicken so it stays fresh for serving.
• Keep the glaze at a lazy simmer. A hard boil can make the honey reduce too quickly and turn the sauce thicker than you want before the chicken is ready.
• Check the largest chicken thigh with an instant-read thermometer. Smaller pieces may be done first, but the thickest one decides when dinner is ready.
• Stay near the oven during the broiling step. Honey darkens fast, and those final two minutes are not the time to start unloading the dishwasher.
• Let the chicken rest for 5 minutes before serving so the juices have time to come together.

Storage

• Refrigerate leftover hot honey chicken thighs in an airtight container for up to 4 days. The glaze thickens when it gets cold, but it loosens again as the chicken reheats.
• For the best texture, reheat the chicken in a 350°F (175°C) oven until warmed through. Cover it loosely for most of the reheating time, then uncover it for the final few minutes. The microwave works for lunch, but use a lower setting so the chicken doesn’t go from juicy to punitive. It happens.
• The cooked chicken can be frozen for up to 3 months. Let it cool completely, freeze it with any extra glaze, and thaw it overnight in the refrigerator before reheating.

FAQs

• Can I use bone-in chicken thighs?
  Yes, but they’ll need more time in the oven. Roast them until the thickest part reaches 165°F (74°C), then glaze and broil them the same way. Bone-in thighs vary quite a bit in size, so let the thermometer make the decision.
• Can I use chicken breasts?
  You can, but chicken breasts are less forgiving under the broiler. Use pieces of similar thickness and start checking the temperature early so they don’t dry out while the glaze caramelizes.
• How can I make the chicken less spicy?
  Use a milder hot sauce and reduce or leave out the red pepper flakes. Taste the glaze before brushing it onto the chicken and adjust if you’d like it milder.
• Can I use bottled hot honey?
  Yes. Warm it with the butter and apple cider vinegar so it becomes more of a glaze, then taste it before adding any extra hot sauce or red pepper flakes. Bottled hot honey varies, and some brands have already made all the heat decisions for you.
• Can I make the glaze ahead of time?
  Yes. Make it up to 3 days ahead and refrigerate it in a covered container. Reheat it over low heat until it loosens enough to brush onto the chicken.
• Can I make this in the air fryer?
  Yes, though the chicken will need to cook in batches so it has enough room. Air fry at 400°F (205°C) until nearly cooked through, brush with glaze, then continue cooking until the chicken reaches 165°F (74°C). Finish with the reserved glaze before serving.
• Can I grill the chicken thighs?
  Yes. Grill the seasoned thighs over medium heat until nearly done, then begin brushing on the glaze during the final few minutes. Save the heavier glazing for the end so more of it stays on the chicken.

From My Kitchen Notes

Small observations from the margins.

• Sweetness never cancels out heat. It only makes people willing to stay longer.
• There’s always been a difference between warmth and warning.
• There is a point where sweetness stops being generous and starts becoming camouflage.
• Enough spice will show you what sugar was trying to cover.
• Some combos work because neither one agrees to disappear.
• You can control the outcome without acting like there isn’t a fire.
• There are things that need more than one pass before they become impossible to ignore.
• The first brush changes the surface. The last one tells the truth.
• Holding something back only matters when you return with it.
• The part saved for the end often changes how everything before it is understood.
• Timing only matters when there’s something to lose.
• Not everything improves by being left alone.
• You can keep brushing over the same place, but eventually something has to soak in.
• You don’t need less intensity. You need something capable of meeting it.

More Ways I Like to Dress Up Chicken Thighs

• Orange Chicken – Tempura batter, crisp orange glaze
• Slow Cooker Korean BBQ Chicken – Sweet heat, fall-apart tender
• Apricot Chicken Thighs with Olives – Overnight marinade, sweet-savory
• Chicken Thighs over Pearl Couscous – Lemon, herbs, one pot
• General Tso’s Chicken – Crispy coating, bold homemade sauce
• Stovetop Chicken and Rice – One pan, very savory

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Print Recipe

5 from 1 vote

Hot Honey Chicken Thighs

Hot honey chicken thighs are roasted until tender, finished with a homemade hot honey glaze, and ready in about 40 minutes. Simmering the glaze before brushing it onto the chicken gives it time to thicken, while a quick trip under the broiler caramelizes the glaze before one final brush just before serving.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Baked Chicken Thighs, homemade hot honey glaze, hot honey boneless chicken thighs, hot honey chicken thighs, oven hot honey chicken thighs

Servings: 8

Calories: 260kcal

Author: Cathy Pollak

Equipment

• large rimmed baking sheet Gives the chicken enough room to roast instead of steaming.
• mixing bowls (large) For evenly coating the chicken with the seasonings.
• Saucepan (small) Simmers the hot honeyglaze until slightly thickened.
• pastry brush Makes brushing the glaze onto the chicken quick and even.
• instant-read thermometer To make sure the chicken has reached a safe internal temperature without overcooking.

Ingredients

Chicken:

• 2 lbs (900 g) boneless skinless chicken thighs
• 1 tbsp (15 ml) olive oil
• ¾ tsp (4.5 g) kosher salt
• 1 tsp (2 g) smoked paprika
• 1 tsp (3 g) garlic powder
• ½ tsp (1 g) onion powder
• ½ tsp (1 g) black pepper
• 1 tbsp (4 g) finely chopped fresh parsley (optional)

Hot Honey Glaze:

• ⅓ cup (113 g) honey
• ¼ cup (60 ml) hot sauce (use your favorite)
• 1 tbsp (15 ml) apple cider vinegar
• 2 tbsps (28 g) unsalted butter
• ½ tsp (1.5 g) garlic powder
• ½ tsp (1 g) red pepper flakes

Instructions

• Preheat the oven to 425°F (220°C). Lightly grease a large rimmed baking sheet.
• Toss the chicken thighs with the olive oil, salt, smoked paprika, garlic powder, onion powder, and black pepper until evenly coated. Arrange in a single layer on the prepared baking sheet, leaving a little space between each piece. Roast for 15 minutes.
  2 lbs (900 g) boneless skinless chicken thighs, 1 tbsp (15 ml) olive oil, ¾ tsp (4.5 g) kosher salt, 1 tsp (2 g) smoked paprika, 1 tsp (3 g) garlic powder, ½ tsp (1 g) onion powder, ½ tsp (1 g) black pepper
• While the chicken roasts, combine the honey, hot sauce, apple cider vinegar, butter, garlic powder, and red pepper flakes in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Reserve 3 to 4 tablespoons (45 to 60 ml) of the glaze for serving.
  ⅓ cup (113 g) honey, ¼ cup (60 ml) hot sauce, 1 tbsp (15 ml) apple cider vinegar, 2 tbsps (28 g) unsalted butter, ½ tsp (1.5 g) garlic powder, ½ tsp (1 g) red pepper flakes
• Brush the chicken with about half of the remaining glaze. Return to the oven and roast for 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Brush with the remaining glaze and switch the oven to broil. Broil for 2 to 3 minutes, or until the glaze caramelizes and the chicken is lightly browned.
• Let the chicken rest for 5 minutes. Brush with the reserved glaze, garnish with the parsley if desired, and serve.
  1 tbsp (4 g) finely chopped fresh parsley

Notes

• Arrange the chicken in a single layer with space between each piece so it roasts instead of steaming.
• Reserve the serving glaze before brushing any onto the chicken.
• Keep a close eye on the chicken while broiling since the honey caramelizes quickly.
• Larger chicken thighs may need an extra minute or two to reach 165°F (74°C).
• The hot honey glaze can be prepared up to 2 days ahead and refrigerated. Warm gently before using.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

 

 

If you’re making these Hot Honey Chicken Thighs, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Hot Honey Chicken Thighs

Amount Per Serving (113 g)

Calories 260 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 103mg34%

Sodium 467mg20%

Potassium 316mg9%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 11g12%

Protein 19g38%

Vitamin A 267IU5%

Vitamin C 5mg6%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Hot Honey Chicken Thighs? I’d love to hear how they turned out — leave a comment below and let me know.

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