Hot Honey Chicken Thighs
Hot honey chicken thighs are seared in a cast iron skillet, then baked in a sweet and spicy honey glaze until tender and deeply flavorful. The combination of proper browning and oven reduction creates juicy chicken with crisp skin and a glossy sauce. A straightforward one-skillet dinner with balanced heat and sweetness.
Servings 2 servings
Calories 930kcal
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 4 chicken thighs bone-in, skin-on
- 1/3 cup all-purpose flour
- 2 tablespoons olive oil
- 1/3 cup honey
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons soy sauce
- 2 large garlic cloves pressed
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Whisk salt, granulated garlic, onion powder, smoked paprika, and black pepper until evenly blended.
- Pat thighs dry and coat all sides with the spice mixture, pressing lightly to adhere.
- Coat each thigh in flour and shake off excess, leaving a thin, even layer.
- Heat oil in a cast iron skillet over medium heat until shimmering. Cook thighs skin-side down 6–8 minutes until deep golden brown. Turn and sear 4–5 minutes on the second side.
- Remove chicken. Reduce heat to medium-low and add honey, soy sauce, apple cider vinegar, pressed garlic, and crushed red pepper flakes. Stir and scrape up browned bits; simmer 1–2 minutes.
- Place thighs back in skillet skin-side up and spoon glaze over each piece.
- Transfer to a 350°F (175°C) oven and bake 28–32 minutes, until internal temperature reaches 175–185°F. Rest 5 minutes before serving.
Notes
- Use bone-in, skin-on thighs: They retain moisture during baking and produce better texture than boneless cuts.
- Avoid high heat when adding honey: Residual high heat can darken the honey too quickly and affect the balance of the glaze.
- Check temperature near the bone: The area closest to the bone cooks last and gives the most accurate doneness reading.
- Allow the glaze to thicken naturally: The sauce will tighten slightly as it rests, improving how it coats the chicken.
- Store leftovers in the glaze: Keeping the chicken in the sauce prevents the exterior from drying during refrigeration.
Nutrition
Calories: 930kcal | Carbohydrates: 42g | Protein: 51g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 1571mg | Potassium: 715mg | Fiber: 1g | Sugar: 26g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 4mg
