Hot Honey Chicken Thighs

There’s nothing quite like the sweet and spicy kick of hot honey chicken thighs. This dish strikes that perfect balance between sticky, crispy, and flavorful — the kind of meal that makes you pause after the first bite and go, “Wow, okay, we’re doing this again.” It’s bold without being too fiery, sweet without being cloying, and juicy thanks to the star of the show: chicken thighs. Whether you’re cooking for your family, hosting a casual dinner, or just want something satisfying on a weeknight, this recipe delivers big flavor with minimal fuss.

The magic really happens when the crispy-skinned chicken meets the glossy, spicy honey glaze. We’re talking golden-brown, pan-seared thighs finished in the oven and then tossed or brushed with a homemade hot honey sauce that’s ridiculously easy to make — just honey, red pepper flakes, a splash of vinegar, and a little butter to smooth it all out. The heat builds gently, playing off the sweetness and leaving you wanting just one more bite. And then another.

If you’ve never made hot honey before, this is your sign. It’s a simple condiment, but it transforms the dish into something memorable. You can adjust the spice level to suit your taste — go heavy on the red pepper flakes for a fiery punch or keep it mellow with just a hint of heat. It’s also versatile. Leftover thighs? Pop them into a sandwich, shred them over salad, or serve with waffles for a spicy-sweet twist on chicken and waffles.

And let’s not ignore the practicality of chicken thighs. They’re affordable, forgiving, and packed with flavor. Unlike chicken breasts, thighs stay juicy and tender even if they sit in the oven a few extra minutes. Paired with a side of roasted veggies or rice, this meal hits that sweet spot of easy, crowd-pleasing, and downright delicious.

Why You’ll Love It

• The perfect balance of sweet and spicy: The hot honey glaze brings just enough heat to keep things interesting, while the honey smooths it out with a rich, golden sweetness.
• Crispy on the outside, juicy on the inside: Thanks to pan-searing and oven-finishing, these chicken thighs have irresistible crispy edges while staying incredibly tender and flavorful inside.
• Quick and easy: With just a handful of pantry staples and under an hour from start to finish, this recipe is weeknight-friendly but still impressive enough for guests.
• Customizable heat level: You control the spice — dial it up with more red pepper flakes or tone it down for a milder version that even the kids can enjoy.
• Great for leftovers: These chicken thighs reheat beautifully and taste amazing in wraps, sandwiches, salads, or even chopped into a rice bowl the next day.

Ingredient List

For the Chicken:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Hot Honey Sauce:

• ⅓ cup honey
• 1 tablespoon unsalted butter
• 1 tablespoon apple cider vinegar
• 1–1½ teaspoons red pepper flakes (adjust to taste)
• Pinch of salt

Ingredient Notes

• Chicken thighs: Bone-in, skin-on is key for that crispy golden finish and juicy texture. Boneless can work too, but adjust the cooking time.
• Smoked paprika: Adds depth and a subtle smoky flavor — regular paprika won’t give quite the same result.
• Honey: Use a good-quality pure honey. Clover or wildflower varieties work great here.
• Red pepper flakes: Start with 1 teaspoon and taste as you go. You can always add more if you want more heat!
• Apple cider vinegar: Don’t skip this — it cuts through the sweetness of the honey and brings balance to the glaze.

Kitchen Equipment Needed

• Large oven-safe skillet – For searing the chicken and finishing it in the oven. I love using my cast iron pan for the perfect crispy skin.
• Tongs – Makes flipping the chicken easy and mess-free.
• Small saucepan – To simmer and mix the hot honey sauce until smooth and glossy.
• Meat thermometer – Helps ensure the chicken is cooked through (165°F at the thickest part).
• Basting brush or spoon – To glaze the chicken evenly with that delicious hot honey sauce.

Instructions

Step 1: Prep the Chicken Thighs

• Pat the chicken thighs dry with paper towels — this helps the skin crisp up beautifully in the pan.
• In a small bowl, mix together the garlic powder, smoked paprika, salt, and black pepper.
• Rub the seasoning mixture evenly over each chicken thigh, making sure to get under the skin a bit for extra flavor.

Pro Tip: Dry chicken = crispy skin. Moisture is the enemy here, so don’t skip patting them down well.

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Step 2: Sear the Chicken

• Preheat your oven to 400°F (200°C).
• Heat olive oil in a large oven-safe skillet over medium-high heat.
• Place the chicken thighs skin-side down in the hot skillet. You should hear a nice sizzle!
• Let them sear undisturbed for 6–8 minutes, until the skin is deeply golden and crisp.
• Flip the thighs and cook for another 2–3 minutes on the other side.

Pro Tip: Don’t overcrowd the pan — work in batches if needed to keep the heat steady and get that golden crust.

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Step 3: Finish in the Oven

• Once both sides are seared, transfer the skillet (with chicken) into the preheated oven.
• Bake for 15–20 minutes, or until the internal temperature hits 165°F and the juices run clear.

Pro Tip: Use a meat thermometer in the thickest part (without touching the bone) to avoid guessing if it’s done.

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Step 4: Make the Hot Honey Sauce

• While the chicken bakes, add honey, butter, apple cider vinegar, red pepper flakes, and a pinch of salt to a small saucepan.
• Place over low heat and stir continuously until the butter melts and the mixture is smooth and slightly runny — about 2–3 minutes.
• Remove from heat and let it sit. The longer it sits, the more the heat from the pepper flakes infuses.

Pro Tip: Keep the heat low to avoid burning the honey — just warm it gently until everything blends.

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Step 5: Glaze and Serve

• Once the chicken is out of the oven, spoon or brush the hot honey sauce generously over each thigh.
• Let it rest for 5 minutes to soak in all the flavor.
• Serve hot, with extra hot honey drizzled on top if you’re feeling bold!

Tips and Tricks for Success

• Preheat your skillet fully: Make sure the oil is hot before adding the chicken — that initial sizzle is what locks in the juices and gives you that golden, crispy skin.
• Don’t move the chicken too soon: Let it sear undisturbed until it naturally releases from the pan. If it sticks, it’s not ready to flip yet.
• Taste your hot honey sauce: Before glazing, give it a taste and adjust the heat or acidity to your liking — a little more vinegar can brighten it up, or more red pepper flakes for extra kick.
• Rest before serving: Let the chicken sit a few minutes after glazing so the juices redistribute and the sauce clings better.
• Double the sauce: You’ll probably want extra to drizzle over rice, veggies, or even biscuits — it’s that good.

Ingredient Substitutions and Variations

• Boneless chicken thighs or breasts: You can swap in boneless cuts — just reduce the oven time slightly to avoid drying them out.
• Maple syrup instead of honey: This gives the glaze a slightly richer, earthy sweetness and still pairs great with the spice.
• Different chili options: Try using a few dashes of hot sauce or a pinch of cayenne pepper if you’re out of red pepper flakes.
• Lemon juice instead of apple cider vinegar: It brings brightness and works in a pinch if vinegar isn’t on hand.
• Add garlic or herbs to the glaze: A smashed clove of garlic or a sprig of thyme simmered in the sauce adds even more depth.

Serving Suggestions

• Over rice or mashed potatoes: The hot honey sauce seeps into every bite—perfect for soaking up with fluffy rice or creamy mash.
• With roasted veggies: Think roasted carrots, Brussels sprouts, or sweet potatoes for a colorful and hearty plate.
• In a sandwich or wrap: Shred the chicken and layer it in a toasted bun or tortilla with some slaw—great for a next-day lunch.
• With cornbread and collard greens: For a Southern-style meal, the sweet-heat chicken pairs beautifully with savory sides like these.
• My go-to: I love serving these thighs with buttered jasmine rice and steamed broccoli. It’s quick, satisfying, and lets the chicken be the star.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 4 days.
• To reheat in the oven: Place chicken in a baking dish, cover loosely with foil, and warm at 350°F for about 10–15 minutes.
• For microwave reheating: Use a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
• Reheat on the stovetop: Add a splash of water or broth to a skillet, cover, and heat gently over medium-low.
• Avoid reheating at high heat: It can dry out the chicken or burn the honey glaze—gentle reheating is best for flavor and texture.

Frequently Asked Questions

Can I use boneless chicken thighs instead?

Absolutely! Boneless thighs cook a little faster and are just as flavorful. Just reduce the oven time by about 5–7 minutes and keep an eye on the internal temp (165°F is your target).

How spicy is the hot honey sauce?

It has a warm kick but isn’t overwhelming. You can easily control the heat by adjusting the red pepper flakes—start small if you’re unsure and build up from there.

Can I make the hot honey sauce ahead of time?

Yes! Make it up to a week in advance and store it in a sealed jar at room temp or in the fridge. Just warm it slightly before using so it’s easy to drizzle or brush.

What’s the best way to get crispy skin?

Dry the chicken well before seasoning and make sure your skillet is hot before adding it. Let the chicken sear undisturbed so it can form a golden crust.

Is this recipe good for meal prep?

Definitely! The chicken holds up great in the fridge and reheats well. You can even portion it with rice or veggies for easy grab-and-go meals.

Can I grill the chicken instead of baking?

Yes! After searing, finish the chicken on the grill over medium heat for 10–15 minutes. Then glaze with the hot honey for a smoky, summer-friendly twist.

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Did you try this recipe? Let me know in the comments how it turned out!

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