Description
These hot honey chicken thighs are crispy, juicy, and coated in a sweet and spicy glaze. They’re quick to make and perfect for a weeknight dinner.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup hot honey (store-bought or homemade – see notes)
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter, unsalted
- 2 cloves garlic, minced
- Optional: red pepper flakes for extra heat
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. This helps the skin crisp up.
- In a bowl, toss the chicken thighs with olive oil, salt, and pepper.
- Place the chicken thighs skin-side up on a baking sheet.
- Bake for 30 minutes.
- While the chicken is baking, prepare the hot honey glaze: In a small saucepan, combine hot honey, apple cider vinegar, butter, and minced garlic.
- Heat over medium heat, stirring until the butter is melted and the sauce is slightly thickened, about 2-3 minutes. Add red pepper flakes if desired.
- Remove the chicken from the oven and brush generously with the hot honey glaze.
- Return the chicken to the oven and bake for another 15-20 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Garnish with fresh parsley, if desired. Serve immediately.
Notes
- To make your own hot honey: Combine honey with your favorite hot sauce or chili flakes. Start with a small amount of hot sauce and adjust to your spice preference. Let it sit for at least 30 minutes to infuse the flavors.
- For extra crispy skin, broil the chicken for the last 1-2 minutes, watching carefully to prevent burning.
- Leftover chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Protein: 30g
