BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
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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, or corn salad, to name just a few.
Table of Contents
“Super Easy! Super Quick! Super Yummy! A winner on all fronts! Thank you!”
What You’ll Need To Make BBQ-Spiced Chicken Thighs With Tangy Honey Glaze
It’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.
Whisk to combine.
Add the chicken thighs and toss with the spice rub to coat evenly.
Arrange the chicken on a foil-lined baking sheet for easy clean-up.
Broil for 10 minutes, flipping once halfway through.
Meanwhile, combine the honey and cider vinegar in a small bowl to make the glaze.
Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes.
Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized.
Sprinkle the chicken with the remaining cider vinegar and serve with the pan sauces.
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BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes!
Ingredients
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
Instructions
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with heavy-duty aluminum foil.
- 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.
- Broil the chicken for 10 minutes, flipping once halfway through.
- 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.
- 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
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- 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.
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Comments
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Could this be adapted to the crock pot? Trying to find make ahead recipes for soccer practice nights
I don’t think this one will work in a crockpot, Kaylin. Sorry!
Just whipped this together using a combination of my Instant Pot and broiler. Fall-off-the-bone chicken, outstanding spice/flavor, and crispy skin?! That chicken didn’t stand a chance! My kids devoured it. I’m told I need to make it again tomorrow night. Thanks for the fantastic and easy recipe!
Can you please tell me how you used the instant pot ? What settings, timing etc?
I love this recipe! I’m on Weightwatcher so always looking for lower cal options. This packs a ton of flavor without adding many calories. I will decrease the honey a little next time as I still found it a bit too sweet for me. I appreciate that Jen includes the calories in the recipe list which makes it so much faster to search. I love all her recipes and she’s my first go-to page when looking for recipes.
This is a go-to recipe in our house! It’s a quick and delicious main course. We usually pair it with roasted cauliflower or broccoli. I always make a little extra so I can have leftovers for lunch.
Could you use the first several ingredients as a marinade? How long can you leave the meat in the marinade?
Definitely, Bev! You can marinate it for 5 – 6 hours (or even overnight). I’d love to hear how it turns out!
Definitely, Bev. I’d marinate up to 24 hours. Hope that helps!
I love this recipe!!!! It’s great served over salad….delicious. Easy to follow instructions. I make it at least twice a month. Give it a try.
Little confused about when to remove chicken. Directions are not too clear. It will be yummy regardless but you might want to review the directions posted.
Hi Tracy, Sorry for any confusion. I added a bit of clarification to the instructions, which I think should help. Hope you enjoy!
DELICIOUS! And so easy! This will definitely become a staple in my house. 🙂
Your recipes are amazing. I am not sure why you give them away for free. Easy to follow, good nutrition, chef inspired, but, not so “fru fru” that a poor cook, such as myself, is rendered helpless. I can make these, I understand the ingredients, they wont take long, and they are all yummy. I think you are amazing and deserve to earn a lot of money for what you do.
🙂
Thanks Mary- so glad you enjoy the recipes!
Insane! We loved this. It was so easy to make. I used the full amount of cayenne pepper, and it was barely spicy. It was a perfect weekday meal, and delicious enough to make for a party. Jen, you never disappoint.
This is AMAZING! I made it for my whole family and they all said it was restaurant quality. And, it was really easy too! Thank you!
My family raved over this chicken!!!!
I made this for a dinner party of good friends-comprised of gourmands and picky eaters! All loved it and several asked for the recipe. It was so easy – I combined the chicken, spices, & olive oil earlier in the day and put it in a ziplock bag in the frig. Later broiling it and applying the glaze was so easy and quick. (I used the entire amount of cayenne pepper and did not find it too spicy.)
This is a great. I’m I griller so went against the recipe. It tuned out fantastic! Did everything to the T. I had glaze left over so took them off and reglazed and sprinkled the vinegar on and covered with foil while we made our salad. Yum!!! Thank you for a healthy meal that you don’t have to sacrifice flavor ? (First time making a review) that’s how good this is folks!
The thighs came out just fine! 425 degrees for 15 min, then put the sauce on for 5, then remaining sauce for another 5. Let them sit for 5. I would say you really don’t need the broiler. Thanks for another great recipe!
Can I bake these? I don’t use my broiler. Thanks.
Thanks for your note. I think you could bake these; the only issue is that it might be hard to get the glaze to caramelize. I’d love to hear how they turn if you do bake them.
Absolutely loved this recipe only I grilled the chicken. The rub was a perfect match to the honey and vinegar glaze. Served with a simple salad for a light dinner.
This is the best chicken dish I’ve had this year. Can’t believe how easy it is. Thank you so much!
Fantastic and fast
That is a truly amazing dish! Wow! So deceptively simple yet fantastically complex tasting. I will most certainly make this again!
So fast and easy and very flavorful. I paired with couscous for a quick family meal. This is a recipe I will definitely be adding to my repertoire.
My absolute favourite way to prepare chicken thighs! Last time I accidentally bought bone in, skin on thighs but it still turned out excellent. I just turned down the heat, cooked for longer, and then broiled at the end for a min or two as the recipe instructs.
Made these last week for dinner, another wonderful, easy recipe added to my repertoire!! Followed recipe exactly, they were a huge hit! Used the same spice blend and glaze on pork chops a few nights later and everyone loved them!!
Absolutely delicious! My family loved this recipe!
Your recipes from your site are so delicious and easy to make! Thanks!
Made this one again last night and it just doesn’t get old. It has the three qualities that I require in a recipe. It’s tasty, it’s easy and it’s foolproof. Thanks again Jennifer! Can’t go wrong with your recipes!!!
Love these Sweet Chicken Thighs. I began with smallest amount of cayenne pepper, but next time went with full amount. They are so flavorful and tender. Smell so good while cooking.
All I can say is AWESOME!!!
Sorry. I forgot to add the stars. I’d give this dish more than five stars, if possible.
Super delicious! Just had it for dinner tonight. Also husband-approved Would this work well with chicken breasts?
Glad you enjoyed, June. I do think it’d work with boneless breasts, but I’d pound them out to 1/2-inch thickness so they cook quickly and evenly.
I can’t get over how flavorful this is even with such a simple recipe. I’ve cooked for years, just tried this recipe tonight as I always am looking for different ideas. This was among the best recipes I’ve ever tried. I would serve this chicken to anyone without hesitation. I served this with pan fried potatoes w’diced onions, seasoned with chopped garlic and traditional Italian spices. I also included homemade crescent rolls. This was a dish I’d serve/order in the finest restaurants. Thank you for the recipe!
This was a hit with my family. It is simple and absolutely delicious! Thank you for sharing. I made your wonderful stew last week and I am the “shining star” in my household.
I’m eager to try your recipe for the spicy chicken thighs with sweet and tangy honey glaze and noticed that one of your directions stated to put the oven rack in the top most position. In my oven, the highest position seems awfully close to the burner so I was wondering if you could tell me approximately how many inches away the chicken should be from the burner so that I don’t run the risk of burning it. Thanks so much!
Hi Misa, I think there is probably some variation between ovens, but I would recommend using the rack that is about 6 inches away from the heating element. You essentially want the heat to penetrate the meat so that the center cooks enough before the outside gets too brown. Hope you enjoy!
Just made this- all three kids ate it – which is a winner in my book!
I love, love, love your website! I’ve been so pleased with everything I’ve made so far!
Thank you!
This recipe was a winner for my entire family. My husband and kids loved it. I followed exactly as is and it was perfect. What I liked about it most was it was very simple and easy to prepare. After a long day at work, I like to prepare dishes that take very little time to prepare.
Love this recipe!! I make it at least once a month!!
This recipe was a big hit with my family. My grown son stated it was the best chicken he’s ever eaten. Thank you for such consistently delicious recipes!
Could I have the weight of the chicken thighs instead of 8 chicken thighs
.
Hi Madeleine, You’ll need about 2 pounds of chicken give or take a bit. Hope you enjoy!
Absolutely fabulous! Initially worried that the thighs were going to burn but the cooking time was spot on. Used Costco boneless, skinless thighs. In morning, prepared the spice mixture, added the chicken and popped in the fridge til needed in the evening. Took them out fridge 30 mins before broiling. Put broiler on for about 10 mins to pre heat. Served with rice and a green salad. Another “keeper” for the file:)
HI
My broiler has a high and a low setting…Which do I use?
Thanks for a reply.
I’d use the high setting, Nancy. Hope you enjoy it.
Nice and spicy. First time broiling thighs and I have to say I am loving it!
Thanks for another great recipe!
I made this for my family and we all loved it. Would definitely make it again and recommend it to friends.
I am in love with this..Never knew broiling thighs would be so fast. Talk about tender and perfectly cooked throughout.
Thanks so much!
I am eating this chicken made with the above recipe and I just had to say how much I truly love this recipe I’m beyond fussy when it comes to chicken but this is truly yummy thank you so much!
Amazing recipe. Have made these twice already. The first time I followed the recipe exactly; the second time I played around with the spices. My kids love them and they are very simple (but pack a ton of flavor).
Loved this recipe. I used chipotle chili powder, and served it with cilantro-lime rice, which complemented it perfectly. This is going in my rotation, for sure!
I made this for dinner last night and was so pleased with the result! I thought we would have some left over, but that did not happen. I’ve added this recipe to our family collection of favorites! Thank you!
This is my go to recipe for a summer dinner with friends….simple, quick and delicious…I am not a confident cook or hostess but this recipe makes entertaining a breeze…just add some corn on the cob, and crunchy coleslaw…perfect summer dinner!
Fantastic recipe! I made it exactly the way the recipe shows, as the spice level complemented the sweet glaze very nicely. I served it with a slightly different quinoa salad recipe than the one listed above, with cilantro substituted for the arugula and chopped mango instead of peaches. This chicken dish is perfect for lunch and dinner and is now a favourite in our household!
Loved this recipe
The spice level was great!…I actually added more spice
I served it was roasted cauliflower and quinoa
This recipe seems great, however I’m wondering if the broiling time (at 350 degrees F?) is enough to fully cook the chicken. I usually cook boneless chicken thighs for 25-30 min.
Hi Meghna, Actually, when using the broiling function in your oven, the temperature is usually somewhere between 500 and 550 degrees which should be hot enough to cook the chicken in the time specified.
Ok thanks, will try it out!
I love your recipes! Especially your blueberry pancakes. I was just wondering if 10 minutes under the broiler will really cook the chicken though that fast?
Glad you like the recipes Jerrika! The chicken gets cooked for a total of about 12 – 13 minutes, including the time it spends under the broiler after having the glaze brushed on. It should be enough time, but definitely check it to make sure it’s cooked through.