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.
Servings 8
Calories 260kcal
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.
Nutrition
Serving: 113g | Calories: 260kcal | Carbohydrates: 12g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 103mg | Sodium: 467mg | Potassium: 316mg | Fiber: 1g | Sugar: 11g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg