22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook!

BBQ-Spiced Chicken Thighs with Tangy Honey Glaze

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes!

Inspired by one of the most popular Cooking Light recipes, these BBQ-spiced chicken thighs are a huge family pleaser and super-easy to prepare. The chicken is seasoned with a Southwestern rub, broiled for 10 minutes, brushed with an apple cider vinegar-honey glaze, and then flashed under the broiler again until caramelized and juicy. Finally, the chicken is doused with a bit more vinegar to balance the sweetness of the honey and also create a delicious pan sauce. Start to finish, the recipe takes under 30 minutes! (In case you’re wondering, this recipe will work on the grill, but you’ll definitely miss those tasty pan juices for spooning over the chicken.) Serve the chicken thighs with any simple corn dish: corn on the cob, spoon bread, cornbread, corn muffins, sautéed corn, or corn salad, to name just a few.

What you’ll need to make BBQ-Spiced Chicken Thighs With Tangy Honey Glaze

ingredients to make bbq-spiced chicken thighs with tangy honey glazeIt’s important to use boneless, skinless thighs as opposed to chicken breasts. They stand up better to the bold seasonings, are more flavorful, and won’t dry out. Just be sure to trim off most of the fat; I like to use kitchen shears as opposed to a knife, as it’s much easier.

Step-by-Step Instructions

To begin, combine the olive oil and spices in a large bowl.

olive oil and spices in a large bowl

Whisk to combine.

whisked oil and spices

Add the chicken thighs and toss with the spice rub to coat evenly.

tossing the chicken thighs with the spice rub

Arrange the chicken on a foil-lined baking sheet for easy clean-up.

chicken thighs on foil-lined baking sheetBroil for 10 minutes, flipping once halfway through.

Meanwhile, combine the honey and cider vinegar in a small bowl to make the glaze.

tangy honey glaze in a small bowl with a fork

Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes.

brushing the chicken thighs with the glaze

Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized.

broiled chicken thighs with pan saucesSprinkle the chicken with the remaining cider vinegar and serve with the pan sauces.

You may also like

BBQ-Spiced Chicken Thighs with Tangy Honey Glaze

You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes!

Servings: 4-6
Cook Time: 15 Minutes
Total Time: 30 Minutes


For the Chicken

  • 1½ tablespoons olive oil
  • 1¼ teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ¼ - ½ teaspoon cayenne pepper, to taste (optional)
  • 8 boneless, skinless chicken thighs (about 2½ lbs), trimmed of fat

For the Tangy Honey Glaze

  • 5 tablespoons honey
  • 3 tablespoons cider vinegar, divided


  1. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with heavy-duty aluminum foil.
  2. In a large bowl, whisk together the olive oil, salt, garlic powder, chili powder, cumin, paprika, smoked paprika, and cayenne pepper (if using). Add the chicken thighs and toss to coat evenly. Arrange the chicken on the prepared baking sheet.
  3. Broil the chicken for 10 minutes, flipping once halfway through.
  4. While the chicken is in the oven, prepare the glaze: In a small bowl, use a fork to whisk the honey with 1 tablespoon of the vinegar.
  5. Remove the pan from the oven and brush half of the glaze on the chicken; broil for 1 to 2 minutes, until nicely browned. Remove the pan from the oven and turn the chicken thighs over; brush with the remaining honey glaze and broil for 1 to 2 minutes more, until the exterior of the chicken is caramelized. Remove the pan from the oven and sprinkle the chicken with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Serving size: 2 thighs
  • Calories: 321
  • Fat: 11g
  • Saturated fat: 2g
  • Carbohydrates: 28g
  • Sugar: 26g
  • Fiber: 1g
  • Protein: 28g
  • Sodium: 900mg
  • Cholesterol: 130mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:


  • Amazing! We went all in on the Cayenne Pepper and they turned out great. We love all your recipes – they are so easy to follow and the pictures are so helpful. Thanks!

    • — Michelle Lopus on January 26, 2023
    • Reply
  • Fantastic dish, thanks for sharing! I did double the spice mixture and use thighs with bone and skin on. Not only delicious, but beautiful to plate!

    • — Sherri Green on January 25, 2023
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.