Hot Honey Chicken Thighs
Paired with a side of roasted veggies or rice, this meal hits that sweet spot of easy, crowd-pleasing, and downright delicious.
Equipment
- Large oven-safe skillet
- Tongs
- Small saucepan
- Meat Thermometer
- Basting brush or spoon
Ingredients
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
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.
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.
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.
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.
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!
Notes
Nutritional Value (per serving, approx.):
- Calories: 350–400 kcal
- Protein: 20–22g
- Fat: 22–25g
- Carbohydrates: 12–15g
- Sugar: 10–12g
- Fiber: 0g
- Sodium: ~400–500mg