Spicy Chicken Thighs with Sweet & Tangy Honey Glaze

Tested & Perfected Recipes

Adapted from a Cooking Light recipe, these chicken thighs are delicious, family-friendly, and incredibly easy to prepare.

Inspired by one of the most popular Cooking Light chicken recipes, these chicken thighs are delicious, family-friendly (they’re not too spicy), and incredibly easy to prepare. The chicken is seasoned with garlic, chili powder, cumin, and smoked paprika and then broiled with a sweet and tangy honey glaze. The side dish is a Quinoa Salad with Peaches, Arugula & Pickled Red Onions from Bon Appétit — it’s wonderful with the chicken and so pretty too!

What you’ll need to make Spicy Chicken Thighs

Before we get started, a few words about the chicken. It’s important to use skinless, boneless 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 so that they are pleasant to eat. I like to use kitchen shears as opposed to a knife; it’s much easier.


How to make Spicy Chicken Thighs

To begin, combine the trimmed chicken thighs with the olive oil and spices and mix until evenly coated.


Arrange the chicken on a foil-lined baking sheet for easy clean-up, and broil for five minutes on each side.


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


Sprinkle the chicken with the remaining cider vinegar and serve. Enjoy!



– As the recipe was originally written in Cooking Light, I found it much too sweet. I increased the vinegar by a lot to get the right balance. I also added a bit of olive oil, more salt and some smoked paprika for a little smokiness (you can check out the original recipe here).

– You might be wondering how this recipe would work on the grill. I’d stick to broiling, as the pan collects the sauce, which would get lost on the grill.

– For young kids, use only 1/4 teaspoon cayenne pepper (or none at all).

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Spicy Chicken Thighs with Sweet & Tangy Honey Glaze

Adapted from a Cooking Light recipe, these chicken thighs are delicious, family-friendly, and incredibly easy to prepare.

Servings: 4-6
Cook Time: 12 Minutes
Total Time: 30 Minutes


For the Chicken

  • 1-1/2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1-1/4 teaspoons salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 - 1/2 teaspoon cayenne pepper, to taste
  • 8 boneless, skinless chicken thighs, trimmed

For the Honey-Vinegar Glaze

  • 6 tablespoons honey
  • 2 teaspoons + 2 tablespoons cider vinegar, divided


  1. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
  2. Combine the first 8 ingredients in a large bowl. Add the chicken thighs and toss to coat evenly. Arrange the chicken thighs on the prepared baking sheet.
  3. Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well.
  4. Broil the chicken for 5 minutes on each side (for a total of 10 minutes). Remove the chicken from the oven and brush half of the glaze on the chicken; broil for 1 minute. Remove the chicken from the oven and turn over; brush the chicken with the remaining honey mixture and broil for 1-2 minutes more, until the chicken is nicely browned. Remove the chicken from the oven and sprinkle it 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.

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Reviews & Comments

  • Wowza! Great recipe and easy! I nervously made this recipe for first time for guests, and it came out a crowd pleaser! I followed the recipe as is except I did marinate chicken overnight. Tasty, moist and delicious! Another great one!

    • — Runner girl on November 23, 2020
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  • This chicken *smacks*, can’t believe i have lived my life this long without it….

    • — Amanda Ogden on November 18, 2020
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  • I was also a little hesitant to broil these chicken thighs but after reading the reviews I decided to try it. Pleasantly surprised and very well received. Another great recipe…thank you Jenn.
    I made the carrots roasted with thyme as suggested along with some rice and air fried cauliflower. A huge hit!

    • — Naz Sicherman on November 15, 2020
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  • This recipe is soooo good! It’s so simple and easy to throw together on a weeknight but packed with flavor. I have made it 3 or 4 times now and it’s a crowd pleaser. I added a little chili garlic sauce to the honey/vinegar mix last time – the recipe is easily customized. If you’re worried about broiling , don’t be! As long as you keep an eye on the chicken you can avoid any burning and broiling really lets the sauce caramelize and keeps the chicken so juicy. I personally like to serve it with broccoli and rice and next time I will double the sauce because it’s really that tasty 🙂

    • — Kasia on November 5, 2020
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  • Jen,

    I have made this chicken recipe many times. Love!

    What is the salad pictured here? Is the recipe on the site?

    • — Jason Stoner on October 2, 2020
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    • Glad you like it! That’s a Bon Appetit salad. You can check it out here.

      • — Jenn on October 2, 2020
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  • I’ve always been terrified of using the broiler, but recipes on this website have tended to work for me, so I took a deep breath and tried it. Wow. The chicken came out tender and juicy, right at 170 F. I used the times in the recipe (5 min, turn, 5 min, brush, 1 min, turn and brush, 2 min), with a sheet pan on the top rack, with the broiler at the default of 500 F.

    I’ll definitely be doing this again, and now that I have this technique figured out, I can experiment with other flavors too. I think the glaze is a nice touch but is not strictly necessary for a good simple meal.

    • — Impressed on September 23, 2020
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  • As with Jenn’s other recipes, this dish is the perfect intersection of great tasting, easy to make, and easy to clean up.

    This was a big hit with the family. I served it with warm bread to soak up all the goodness of the sauce and Jenn’s roasted carrots and arugula salad (with shaved parmesan, olive oil, salt, and pepper). The savory flavor of the salad was a nice balance to the sweetness of the chicken.

    • — Rob Kahn on September 19, 2020
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  • I was actually surprised at how good it tastes. The only recommendation I have after broiling it for 5 minutes on each side and pouring the vinegar and honey mixture over the chicken, I put the chicken at 350 F for 30 minutes turns out great. 👍

    • — AMANDA BLIEDUNG on August 31, 2020
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  • For those of us who insist on using boneless, skinless chicken breasts even though you say not to…can you please suggest the best cooking method? The ingredients sound great and I’ve loved many of your other recipes but thighs just aren’t my thing.

    • — Rebecca on August 20, 2020
    • Reply
    • Hi Rebecca, If you want to use boneless breasts here, I’d pound them out to 1/2-inch thickness so they cook quickly and evenly. I’d love to hear how they turn out if you try it!

      • — Jenn on August 21, 2020
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  • I made these but baked them at 425 for 35 minutes like you mentioned in another post – they were so easy to make and so delicious! I love your recipes!

    • — Cspencer on July 3, 2020
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  • Made this today with two friends (via zoom) and we all thought it turned out delicious! Just the right amount of heat, sweetness and tanginess and oh so easy!

    • — Kelly G on June 13, 2020
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  • I loved this recipe!! Paired it with the arugula salad and it was amazing! Thanks, Jenn! I’ve never made a recipe I didn’t like by you.

    • — Janel on June 10, 2020
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  • This was so delicious, I added a couple of dashes of sesame oil in the glaze and added all of the vinegar stated in the glaze instead of the splash of stand alone vinegar at the end. Kids loved it.

    • — Aissa on May 20, 2020
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  • I made this recipe for the second time last night, and it is a wonderful meal! I am glad that a few reviewers already asked about drumsticks, because I plan to try that variation next. I paired this with the colorful salad linked at the top of the post, except that I substituted pearl couscous for quinoa. So delicious together!

    • — Helen on May 14, 2020
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  • Delicious. My boyfriend and I loved it! We are making it again tonight. I tried it with some lime in the end and it blended well. Definitely recommend thank you!

    • — Vanesa Esquivel on April 22, 2020
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  • Adjusted the time and made them with chicken tenders. Had with celery and ranch dressing. Really good.

    • — Todd on April 20, 2020
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  • Awesome recipe. I recommemded it’s easy and delicious. Thank you so much for sharing.

    • — Genesis S Chacon on April 19, 2020
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  • Tried this last week, and the family – husband and two teenage boys – LOVED it. I had nearly doubled the recipe, and they still wanted more.
    I tasted the chicken before adding the glaze at the end and was nervous because it was so spicy, but the glaze and vinegar really mellowed it out, and took the heat down while making the flavor really pop. Was nervous about using a broiler after reading some comments, so roasted it in 425 oven as Jenn suggested as alternative, then set it under broiler at the end with the glaze. It was amazing.

    • — Lynnie on April 13, 2020
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  • Great flavor, but broilers are terribly insistent so using the broiler (rather than the oven) will create inconsistent results

    • — Ryan Akiba on March 6, 2020
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  • Hi Jenn, I made the above and it was super yummy. My husband, the o finicky one, said this is a keeper. I also made the roasted carrots as suggested and I know have a new and exciting carrot recipe. I never do reviews for recipes but I have to say I will be buying your cookbook.

    • — Donna on January 26, 2020
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  • Followed the recipe pretty exactly. This was fantastic. Even tho I was skeptical because I don’t like anything sweet. My mother loved it. . Served with garlic olive oil couscous and asparagus.

    • — Jt on January 23, 2020
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  • Hi Jenn,
    I belong to a Newcomers Food Group in North Carolina. This month we are making various recipes from your cookbook. I was assigned your “Spicy Chicken Thighs with Sweet & Tangy Honey Glaze”. It looks so yummy; I can’t wait to taste it. However, I do not like to use the broiler. In fact, I avoid the broiler at all costs! I want the recipe to come out as good as yours looks! Do you think it will be quite changed if I prepare the chicken in a saute pan instead?
    Thanks for your help.

    • — Sabina Davis on January 15, 2020
    • Reply
    • Hi Sabina, rather than sauteing it, I’d recommend roasting it in a 425-degree oven for about 35 minutes. Hope everyone enjoys!

      • — Jenn on January 16, 2020
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  • Thanx for another great recipe! Dinner was ready in minutes and everyone enjoyed…

    • — Chaya on January 13, 2020
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  • Beautifully glazed chicken thighs, great balanced flavor.

    • — Diane on January 4, 2020
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  • Loved it! Will definitely make again…

    • — Mary on December 21, 2019
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  • This was delish and so easy. I hate broiling so I roasted the chicken thighs and it was perfect. I followed the recipe exactly besides that. So good. Served with brown rice and roasted butternut squash and it all mixed perfectly. Thx for the great recipe!

    • — Jenn Kratsa on December 21, 2019
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  • Hi, was wondering which of your many salads would you recommend serving with this dish?

    • — Deborah on December 19, 2019
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    • Hi Deborah, a couple of options that come to mind are this arugula salad, this grated carrot salad, or the salad that is pictured with the chicken (although it’s not the best time of year for this one b/c peaches aren’t in season. It’s not my salad, but you can find it here. Hope that helps and that you enjoy whatever you try!

      • — Jenn on December 19, 2019
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  • I made this tonight using boneless, skinless chicken breast and did not deviate from the recipe. It was wonderful. I checked the breast after broiling (one level down from the highest rack setting) and they were cooked.
    This was an outstanding and thank-you so much for another stellar recipe!!

    • — Lianne on November 20, 2019
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  • Hi! I followed this recipe but wasn’t convinced that the chicken was cooked after broiling for such a short time on each side. So, I stuck it in a 325 degree oven prior to serving the next day.
    Taste was yummy and I felt happier knowing it was cooked through and through! Thanks!

    • — Sue L on October 14, 2019
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  • Another fantastic recipe! Followed the directions as written and the family loved it. I will definitely be making these often. Thank you Jenn!

    • — Janet on October 5, 2019
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  • Hi can this be made on the grill? I love the recipe and have made it many times with the broiling method. Any grilling pointers?

    • — Tiffany Owens on September 15, 2019
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    • Hi Tiffany, Glad you like the chicken! I’d stick to broiling here, as the pan collects the sauce, which would get lost on the grill.

      • — Jenn on September 15, 2019
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  • Hiii, your side looks amazing too! May I have the recipe for that as well?

    • — My on September 10, 2019
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    • Hi, The side dish is a Quinoa Salad with Peaches, Arugula & Pickled Red Onions from Bon Appétit. You can find it here. Enjoy!

      • — Jenn on September 11, 2019
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  • So so good!!! I let the chicken marinate for a while and used Cajun seasoning instead of the paprika. This is definitely going into my rotation.

    • — Dimple on August 27, 2019
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  • I have another question. To broil, the rack should be at what position? The top position or in the middle or below or which ?

    • — Emre Savas on August 8, 2019
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    • Hi Emre, The rack should be in the top position.

      • — Jenn on August 9, 2019
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  • I have a question. My broiler has two settings – HI and LO. Which one should I choose to broil ?

    • — Emre Savas on August 8, 2019
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    • Hi Emre, I’d use high. Enjoy!

      • — Jenn on August 9, 2019
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  • I was reluctant to make this since my husband isn’t a fan of chicken thighs, honey or vinegar BUT I tried it anyhow! He loved it and I did too. I did not add the last 2tbs of vinegar but other than that made exactly as the recipe stated. I also liked how quickly this can be prepared so its perfect for a weekday meal. Paired with quinoa and a salad. Thank you!!

    • — Christina on July 9, 2019
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  • Delicious! Quick and easy to prepare with excellent results. The skin was crispy and the meat was moist and tender. I didn’t have thighs so used leg quarters which were huge. Instead of broiling I roasted the quarters at 375° for 40 minutes, then brushed both sides with the honey-vinegar glaze and broiled until the skin was charred. I didn’t divide the vinegar but mixed 2 tablespoons of vinegar with the honey for the glaze and didn’t sprinkle any additional vinegar on the chicken after it was done.

    • — Sadie on June 10, 2019
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  • Another fantastic recipe! The whole family loved it–even my pickiest of eaters! Nobody found it too spicy. I followed the recipe exactly and paired it with a pearl couscous flavored with lemon and cilantro,

    • — Jennifer on April 11, 2019
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  • I was a nervous cook…..having guests for dinner was traumatic…until I made this chicken dish for first family…then friends…then a business gathering (that was a break thru!). This dish is easy, can be altered to fit personal tastes….and goes well with many side…I usually go quinoa and asparagus. This is the dish that helped me discover Once Upon a Chef! My go-to website for a nervous chef!

    • — Kris on April 11, 2019
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  • I made this for my adult grandson one day when he surprised me with a visit. So simple, quick and delicious. He loved it! Me, too! And I solved the side/veg problem by serving it with frozen cauliflower rice. Thanks, Jen.

    • — LVSue on March 9, 2019
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  • I doubled the rub and tweaked a few of the spices (because I was low on one and completely out of another) and it came out fantastic. Even my kiddos loved this with the full spice of the cayenne. Easy enough for week night dinners but tasty enough for dinner guests.

    • — Kimmi on March 2, 2019
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  • Have you ever tried the recipe with bone-in chicken pieces?

    • — Sharon on January 24, 2019
    • Reply
    • Hi Sharon, I haven’t made this with bone-in chicken but a number of readers have commented that they have and have been happy with the results. Please LMK how it turns out if you try it!

      • — Jenn on January 24, 2019
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      • I bought the wrong chicken- I bought bone-in rather than boneless. This recipe (one of our family’s favorites) came out great anyways. Took maybe 1-2 minutes longer to cook. No difference in taste 🙂

        • — Chithra on November 21, 2019
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  • Hi Jen, can you recommend a different side to the quinoa with peaches? I’m not a big fan of fruit with meat/chicken…. PS EVERY recipe I have tried of yours is fabulous – thank you for the inspiration!

    • — Alison on January 24, 2019
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  • I am allergic to paprika unfortunately, because I love the flavor. Could I just leave it out and use Cayenne instead? I am cooking my way through your blog and cook book and can’t wait to try this one!

    • — Tegan on January 14, 2019
    • Reply
    • Hi Tegan, You can omit the paprika. If you LOVE heat, then you can up the cayenne pepper, but a little of that goes a long way! You may have better luck replacing the paprika with more chili powder. Hope you enjoy!

      • — Jenn on January 15, 2019
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  • After a first bite, husband asked me if I saved the recipes and will be able to make it again!!! This one is one of favorite

    • — Natalia Collins on January 9, 2019
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  • I finally tried this recipe and everyone is correct. OMG it’s so yummy. I usually avoid recipes that mention a “glaze”. I’m not big on my meal being sweet. This had a really nice balance of flavors. I prepped the chicken about 90 minutes before broiling so it had good flavor. I used a natural , raw honey which isn’t as sweet so that may have helped but either way, we will definitely eat this many more times. I served it with a squash/apple slaw dish I saw on the Today show. Thank you so much!!!!

  • Amazing!! I’ve love every single recipe I’ve tried but this is one of my favourites 🤤

  • This is a regular weeknight meal in my home, so quick and easy. Very rich in flavor. I liked the smoked paprika but my girlfriend doesn’t so it’s no longer included. Also, it’s a quick clean up as long as you put foil on your baking sheet.

  • How do you get the chicken to have such a red color? I’ve made this recipe at least 15 times now and every time I make it the spices/color runs. 🙁

    • Hi Nick, That’s a really old picture and I think it’s probably just poor photography as the chicken is not that deep red that you see there. (I’ll likely be reshooting that one soon.) 🙂

  • My broiler doesn’t work so i set the oven to max at 550 degrees but did not get crispy. I used skinless thighs. However, they were good.

  • I’ve made this recipe so many times now. The combo of spices makes the chicken very tasty, and the honey and vinegar are an added bonus. An easy, no fail recipe that you can pair with anything really!

  • I love this quick and easy recipe – I used bone in ,skin on and baked at 350 for about 25 min before quickly broiling and basting served with rice and a tomato, corn, cilantro, avocado, red onion salad with lime dressing
    Totally yummy

  • Loved it! Another great recipe – Jenn’s recipes never fail and are always become a repeat. thank you Jenn!

  • I have been making this recipe for 2-3 years now, and it’s been my go-to for a quick, fool-proof, and easy dinner. As long as you stick loosely to the proportions and follow the timing, you get the most delicious and juicy chicken thighs. Thank you, Jenn!

  • Hey Jen,
    I’m making this tomorrow. Do you think it would be okay if I marinated the chicken in the morning before work?

    • Definitely — Hope you enjoy!

  • Forgot to rate this fantastic recipe.

  • This was so delicious and unbelievably quick. I followed the recipe exactly. Wouldn’t change a thing. Preordered your cookbook cannot wait to try something new.

    • ❤️Hope you enjoy the book, Teresa!

  • I’ve made this a few times now and enjoy it better than pretty much any other oven thighs recipe. I keep forgetting to ask what oven temp you set the broiler to.

    Have had your new book on pre-order and looking forward to it.

    • Hi Kev, I set mine to high which is about 550°F. Hope you enjoy the cookbook!

  • What a great recipe, Jen! Thanks so much for sharing this. It was delicious and easy to do on a worknight even after a long commute. I’m cautious about broiling since it’s easy to burn food. Your cook times were spot on for 550 degrees and the chicken turned out fantastic. Loved the honey-ACV glaze. This is a winner!

  • Thanks, Jen. Loved this recipe. It’s perfectly balanced on flavor and the best part is it’s so easy and quick (even using bone-in thighs). I had some leftovers and ate it cold for lunch the next day. It was equally delicious and would be terrific on salad. Can’t wait to make it again.

  • Very easy to make and lots of flavor (love the cumin)! Thanks for another great recipe.

  • Made this dish using bone in skinless thighs and it turned out perfect. I didn’t add the glaze though. We like spicy food at our home. My husband who likes everything fried actually loved the dish and said that he could eat this every week.

  • So easy and delicious. Add all of the cayenne, even my 6yr old son said it is his favorite. Going to make it again for dinner. 3rd time in 2 weeks and the quinoa salad goes so well with this. I am impressed every time I try a new recipe.

  • Made this for dinner last night and everyone loved it. So simple and delicious. Will be adding this to our weeknight round-up. The only thing I didn’t do was add extra vinegar at the end. It tasted so good as is, I didn’t want to touch it. Maybe we’ll try the extra vinegar next time.

  • Hi! How would you change things if you were to make chicken wings (instead of thighs) with the marinade? Thanks!!

    • Hi Allison, for wings, I would bake (instead of broil) them — Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil. Bake the wings in a 450-degree oven for approximately 35 minutes (but keep an eye on them). Then move the chicken to about 6 inches under the broiler and broil them for 3 – 5 minutes until lightly charred and crispy.

  • A couple of questions: After baking, the pan contained a lot of liquid. Is this typical? I’m wondering if it was because the meat had been frozen and thawed. Should I bake them on a wire rack? They were delicious anyway.

    Also, I barely had enough spices to cover the thighs and just rubbed it over the meat. Should I have doubled the spices?

    A great recipe that I will make again.

    • Hi Eloise, if the chicken was still a bit frozen, the liquid may have been a little water. It may have also been a little of the chicken’s natural juices. If you’d like to put the chicken on a rack next time, that would be perfectly fine. And If you felt like you had to spread the spices too thin for your liking, perhaps you had particularly large chicken thighs. In that case, you may want to use 1.5 times the spices.

  • This recipe is perfect! I have made it several times now and even my 2 year old loves it (minus the cayenne). We also love the pickled red onions in the linked side dish. Can’t wait til peach season to try it as pictured!

  • This has to be the best way to fix boneless chicken thighs. Such enjoyable flavor. Served with scalloped potatoes and broccoli. Had daughter and family for dinner.

  • Amazing. I don’t think I can make chicken thighs any other way now.

  • Hi Jennifer, my husband is allergic to honey. Could I use maple syrup instead?

    • — Deniza Constantinescu
    • Reply
    • Hi Deniza, I’ve never tried it with anything but honey, so I can’t say for sure, but I think maple syrup (or a fruity jam) would work here. I’d love to hear how it turns out if you make it!

  • Love this delicious juicy chicken dish but I halved the honey to 3 tablespoon and found it to be just right.

  • I love this recipe. It is perfect on a night when time is short! My kids love it too.

    • — Jennifer Williams
    • Reply
  • I don’t leave reviews but this was good. Really good. Can’t believe I’m saying that about boneless skinless thighs.

  • This is such a quick and easy weeknight dinner for us and it provides lots of flavor and color on the plate.

  • This is a very quick and delicious meal. My girlfriend doesn’t care for the smoky flavor so I generally just use the regular paprika. The flavor is so tangy it can please anyone.

  • We made this last week for the first time and the whole family loved it! I didn’t do the final sprinkling of vinegar at the end, but it was still great! This is a perfect weeknight easy meal!

  • Recipe was great. My wife and kids really loved it. I’ve made it several times and have also added into a cast iron pan with some veggies to make it a one pot dinner.

  • I have made this recipe about 15 times now. It is my go to recipe whenever it’s my turn to cook for friends and I always have to give them the recipe after. The recipe spices work well for other meat too! I have used it on pork and it comes out phenomenal. When I make the chicken I usually pair it with baked sweet potato fries.

  • I have made this many, many times and it is fabulously received by young and older guests. The chicken comes out juicy, tender, and flavorful, yet not heavy on the spices. I usually use cut up chicken on the bone and put the chicken with the ingredients in a plastic bag to marinate overnight, but even when time is short, even a half hour will do the trick. I made this using the broiler and sometimes on the BBQ. It’s a winner of a recipe and has never failed.

    • — Gay Lee Freedman
    • Reply
  • The second time I made this, I took the glaze a bit further and made a gastrique, adding some blackberries for just a touch of fruitiness that really made the chicken pop and, as an added bonus, paired up pretty nicely with the quinoa salad too!

  • My broiler works only with a set temperature. At what temperature would you recommend to use the broiler? Would 400F work or is this too hot? Thank you

    • Hi Mim, actually I think you should go higher; the average broiling temperature is about 500 degrees. Just keep an eye on it as all ovens are different.

  • 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!!!!

    • — Gay Lee Freedman
    • Reply
  • 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!

    • — Danielle Fabrienne
    • Reply
  • 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

    • — Madeleine Cotterill
    • Reply
    • 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!

    • — MaryAnn A Pichacz
    • Reply
  • 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.

  • 8 thighs could be anywhere from 1.5 pounds to 4 pounds. Could you tell us the approximate weight for the chicken in this recipe? Thank you.

    • Yes Cathie, it can vary based on the weight of the thighs. You would do best with about 2 pounds of chicken give or take a bit. Hope you enjoy!

  • My son who says he hates chicken loved this. He said it was the best dinner ever. My husband and my son were fighting over the last piece! This will be in heavy rotation in my house. thanks Jenn

  • I think I would like this recipe but the ads make it too difficult to read. Trying to close the ads is also a pain. I would subscribe but it’s too frustrating to work my way to where I can just read the recipe.

    • Janet, Thanks for your very honest input about the frustration you’re experiencing trying to navigate the site. I recently started working with a new ad network and am in the process of working out some of the glitches. I am hoping that I can get these issues ironed out quickly. Perhaps you can subscribe at some point in the future. Thanks again for your feedback!

      • I have made this recipe so many times that I couldn’t even count them. I just prepared them again for tonight’s dinner. Delicious! This is a recipe my husband and I never tire of. I have made it for friends and family. Always a hit!

        • — Nancy Dressel on January 14, 2019
        • Reply
  • How would these work cold for a buffet?

    • Sure, that would work!

  • Delicious chicken! An easy recipe that seems like it took hours to cook–I loved the crispiness of the chicken! I had it with your zucchini-tomato basil recipe and the whole dinner was amazing!

  • This was AMAZING!!!! Thank you so much!!!

  • I don’t know how I bumped into this recipe but it changed our life, well.. we really enjoy cooking & eating dinner so much more these days & it sure makes me look like a great cook!
    I immediately started trying one after the other of your recipes & I haven’t found one that we didn’t say, WOW! I’m in my 60’s & have cooked chicken every way possible, so I thought. I have used the combination of spices in this recipe for other things..even in some roasted veggies.!
    Thank you, thank you Jenn?

  • I’ve made these several times and my whole family LOVES them. This has to be one of my all time favorite recipes.

  • I’m making this for dinner tonight, but I am using skin on bone in thighs. Should I broil on medium or high?

    • Hi Chelsea, I’d broil on medium as they will take longer to cook. Hope you enjoy!

  • Hey! So I NEVER give reviews on recipes, but I just had to make an exception for this one. This recipe was so yummy! I didn’t have the chili powder or the smoked paprika and it still came out awesome. My husband is from Nepal, so its hard to impress him when it comes to flavor and spices. He loved it. Thank you! 🙂

  • Jenn, you never disappoint (no pressure!) 🙂 This was another lovely recipe.

    I easily removed the skin from bone-in thighs and drums and simply skipped the cayenne due to spicy sensitivities in my party. Because of the bones, I baked the chicken pieces first for 15 mins. per side at 375 degrees and then I followed your broiling instructions.

    My parents and my little girl all loved the chicken, as did I! So tasty.

    And that salad pictured with the chicken may be the most gorgeous-looking salad I’ve ever seen. Mom and I cannot wait to try it once we get our hands on a decent peach.

    Thanks for another brilliant recipe, Jenn! Your site is my go-to whenever I need a reliable, wow-worthy recipe.

  • Can you do this recipe with thighs and legs with skin? It’s one of the few chicken recipes of yours Jenn that I haven’t tried and rave reviews.

    • Hi Jen, sure you could do that. They will need to cook for longer though. I would start checking them at after about 7 – 8 minutes on each side. Let me know how they turn out!

  • Easy, fast and bursting with flavour!

  • Made this recipe exactly as stated and it was wonderful! Both my husband and my two year old had seconds, do you know this recipe is a keeper!

  • I made this recipe for the third or fourth time last night. Great flavor! Not to mention, you can’t put dinner on the table much faster than this. Chicken Thighs and a salad. Thanks again Jenn for another great recipe!!!

  • Really fast, easy and delicious. Temperature is very important in order to meet the times mentioned in the instructions. I broiled at 250 Celsius and added in total about 2-3 minutes per side. The chicken is really juicy that way too. I will definitely make it again!

    • We made this tonight with 6 boneless skinless organic chicken thighs. I would definitely recommend making the rub mixture in a small bowl then rubbing the chicken thighs. Stretching this rub to 8 thighs would have been skimping. We also grilled the chicken which added more flavor than broiling. The extra step to put on the additional 2 tbsp of vinegar seemed unnecessary. Flavor was nice.

      • — Ep on February 17, 2020
      • Reply
  • I wanna say thank you for this recipe and all others you have posted.
    Everyone at the dinner table went for seconds!

  • Hi Jenn,
    I’d like to make this recipe soon. Here’s the thing- I am not confident with broiling, but I want to learn. When I select broil on my oven I have to choose a temperature. What temperature would you use? I want to be sure to get that right, since the cook time is so short. Thanks! =)

    • Hi Virginia, I would set the temperature to 500 degrees. Hope you enjoy!

  • I have to say this came out incredibly tasty. I will be making this time and time again.

  • Spicy Chicken Thighs with Sweet & Tangy Honey Glaze recipe is a keeper! Easy, inexpensive, fast, and delicious. This is a regular at our house.

  • I made this last night – fantastic! Fun and easy to make and simply delicious! My bf thinks I’m a great cook thanks to you 🙂

  • I love this recipe. I like the dark meat and this was easy and so delicious. I added a little more olive oil and marinated the thighs for about a half hour. The end result was a very tender, very tasty lunch served with cole slaw. Can you tell me the calories per serving? I had two pieces.

    • Hi Ginny, Glad you enjoyed this! I just added the nutritional information (immediately below the recipe).

  • Love this recipe. Have also used this for chicken wings and was tremendous. I just let them bake away, stirred now and again, and super simple, and yummy!

  • This recipe is delicious! I have never tried cooking with chicken thighs and this dish has easily won me over. The chicken was moist and flavorful while the sauce was just the right amount of sweet. Definitely add this to your recipe book!

  • These chicken thighs were fab!! I didn’t quite get the same colouring that you did but I will certainly be making these again, just the right amount of spicy and sweet.

  • I never had chicken thighs before making this recipe – I make these once a week now and my whole family loves them! So easy to make!

  • Beautiful tasty recipe for chicken! I served with a crunchy salad and potato salad! Yummy!!!

  • Made this last Saturday and it was so good! Thanks Jenn!

  • We loved your Spicy Chicken Thighs with Sweet & Tangy Honey Glaze.Can’t wait to make these for company with a green salad with lemon vinaigrette.

  • Yum! Simple and delicious. I marinated chicken for two days, doubling smoked paprika and omitting regular papeika.
    My teenage son gave reviewes roo.

  • Yum! I discovered your website over the summer and have been tearing through the recipes ever since. This is one of my favorites. Just the right amount of spice and sweetness and, even better, it’s quick and easy, too. Thank you, Jen, for providing so many delicious recipes. You’ve made cooking dinner fun again. 🙂

  • Looks amazing! Since it’s just me and the hubby for now, I was just wondering: Does this freeze well?

    • Hi Suzanne, Yes it freezes well. Enjoy!

  • The Broiled Spicey Chicken Thighs with Sweet and Tangy Glaze are delicious with tremendous depth of flavor! Another “keeper” per my husband. I went light on the cayenne. Can’t wait to make these for company with the suggested quinoa salad which was also delicious and a perfect pairing.

  • Very Good! Family really liked it. I had some pickled red onions already, and so, made the quinoa salad. We liked that too.
    My chicken was not nearly as red as your pictures show. Was is just the difference in spices? I used Ancho chili powder, cumin ground from seeds, garlic powder, cayenne, “Budapest’s Best” Hungarian paprika and Badia smoked paprika. I know it is just aesthetic, but I was a bit envious of the color of your end product. I wouldn’t want to add food color. Do you think a bit of annato paste would work to redden it?

    • Hi Gary, Honestly, it’s probably just the lighting.

  • Hello! I am trying this recipe with chicken breasts tonight and would love to know if it’s better to: broil, bake, or grill since the meat is different, and if so at what temps/for how long? Many thanks in advance!!

    • Hi Allison, I would pound the chicken breasts to an even 1/2-inch thickness, then broil for 3-4 minutes per side. Then you can add the glaze and finish cooking as directed. Hope that helps!

      • Thank you so much Jenn! As always, your quickness, flexibility and helpfulness are beyond compare! The breasts came out perfectly and hit the spot for this 39-week pregnant lady craving tons of FLAVOR!

  • I plan on making this tonight. I have boneless skinless chicken thigh fillets (I’m not sure if fillets are different from what the recipe calls for). Anyways, I only have 5 chicken thighs. Should I cut the rest of the ingredients in half and adjust the cooking time? Thanks. This looks delicious.

    • Hi Gina, Yes cut the other ingredients in half but the cooking time will be the same. Hope you enjoy!

  • Hi,
    Can this dish be served at room temperature? (I imagine it’s much better hot and fresh, but just want to confirm that it’s still good at room temp).

    • Hi Jacob, Yes, I think it’d be good at room temp 🙂

  • After all the rave reviews, we gave this recipe a try – so happy we did! My oven broiler is broken at the moment so we decided to grill the thighs. Turned out beautifully. After grilling, we just let them sit on a platter lightly covered with foil. The side dish Jenn pictured in her photo looked appealing so we made that, too. It seemed like an odd combination of ingredients – peaches, tomatoes and pickled onions – but this recipe is also great. The pickled onions were easy to make and the salad made a very nice complement to the sweet and spicy chicken thighs.

  • Out-flipping-standing!!! Haha, the chicken thighs shrunk up into smaller roundish shapes while they were cooking, and now my husband calls these “chicken balls.” I could definitely do without that name, but we both loved them.

  • Thank you for a great recipe! I made this last night and my wife and I both enjoyed it. Just a terrific combination of flavors! This is probably the most spices that I have ever put in to one dish. Thanks again!

  • Hi just a quick question can I use apple cider vinegar or just vinegar as I can’t find at the shops cider vinegar.

    • Hi Aneta, Yes it’s the same thing (apple cider vinegar).

  • Followed the recipe as written. This was delicious and easy. Great recipe, thank you.

  • I made this dish last night and the flavours were GREAT! However, I found it way too salty and will decrease the salt by half next time. Thanks for another great recipe!!

  • I make this all the time now. It is freaking amazing! Thanks for sharing!!!!

  • Hi Jenn! I just found your website and am in love with all the recipes!! So simple and easy and delicious for this mom of 4! Quick question on the spice mix: I just made this dish and it turned out delicious but I struggled a bit with getting all the chicken coated. Shall I mix spices, then add oil, and then put chicken in? Or drizzle spice mix on top? Seems basic I realize but I felt so clumsy with it. Thanks and keep the great recipes coming!!!

    • Hi Emily, So glad you’re enjoying the recipes! I mix the spices and oil in a large bowl, then add the chicken and toss to coat. Hope that helps!

      • Made these again and they were great!! I love this spice mix so much – do you think it could be used as a marinade (combined with olive oil similar to the way the marinade for the Morrocan Chicken – also a favorite – is made?) Just curious because I love it and wanting to use it for more! Thanks!

        • Hi Emily, Yes, absolutely. Please let me know how it turns out.

          • Just a follow up: made this tonight using the dry spices plus 1/4 cup olive oil as a marinade; used it on chicked breasts and then grilled them. AMAZING! This will be a our go-to for cookouts this summer as the flavor was bold but not too spicy; and it was very authentic tasting. LOVE!

            • — Emily
  • I hate dark meat and your recipe converted me! Absolutely delicious!! Thank you.

  • New to this site, 2nd recipe made – the BBQ short ribs earlier this week (amazing!) and tonight this chicken. The other reviews don’t lie, this is my new favorite chicken recipe and will make often. I followed recipe and cooking instructions exactly; served with roasted veggies and pita bread. Soooo good – Quick, easy, healthy and delicious. Excited to try more recipes from this site. Thank you for another winner!

  • So good! I appreciated the note about using 1/4 teaspoon cayenne pepper for young kids…the spice-lovers of the family were satisfied, as were the younger ones who don’t prefer heat. The chicken thighs were so tender and the seasoning was delicious.

  • DELICIOUS!! Just tried tonight for the first time. This is for sure going to be my new “go to” chicken recipe. So easy and quick to make and still can’t get over how delicious it was! I love spice and this was just perfect.
    I just found your website recently and am so so so happy with it! I’ve only tried a few recipes so far but they’ve all been absolutely amazing!!

  • I served this for a girls luncheon. I tripled the recipe, but didn’t add cayenne. It was a huge hit! I followed the cooking times precisely and I had no problem with the thighs being done thoroughly. Any longer and the thighs would be dry. I will definitely be making these again and will add a pinch of cayenne.

  • LOVE this method. I only had chicken breasts, and needed a quick way to add lots of flavor- and this was it. Spicy, tangy, sweet- delicious. I will use this again and again, with breasts or thighs.

  • I make this chicken every week – It is so easy and delicious – I never used chicken thighs before but now prefer them – Thank you for another great recipe!

  • These were delicious. Definitely a bit too spicy for a toddler, though….so leave out the spice if you are cooking for children. But for my husband and me, the spice was perfect. I just started cooking more with organic chicken thighs…so much cheaper and really juicy and flavorful. I like this recipe a lot.

  • Very good. I overcooked a little – well because it’s chicken. Next time I’ll trust the recipe and cook only as long as the recipe states.

  • Fixed these for dinner one night, really tasty with a nice kick. BF liked them too. Tasted better the second day but needed to be reheated in the toaster over to get crispy again.

  • I too have made this recipe more than a few times. We love chicken so I am happy Jennifer has great recipes. That are step by step and anyone can make them. So hope everyone trys her recipes.

  • Can I throw these on the grill instead of broiler?

    I’ve had this recipe before and loved it but it causes my oven to get smokey and the fire alarms go off! My husband doesn’t mind because he knows he’s getting your spicy chicken

    • Hi Tori, Yes, absolutely!

      • Made them on the grill. Was delicious! I covered them and put them on warm in my oven. While I finished up my sides. There were plenty of lovely juices

    • Tori, I had to laugh when I read your review. Although I didn’t mention it in my review, my smoke alarms went off too. I asked my husbsnd to wave a dishtowel to stop the noise. The alarm in our apartment buzzes at the slightest whiff of smoke, so I don’t broil too often. However, this recipe is so good, it’s worth chancing the Fire Department dropping in!

  • Thank you! I just made this fo dinner and it was delicious! I left the last step off (sprinkling the vinegar on it at the end) (because hubby isn’t fond of vinegar) and it was delish!

  • An absolute masterpiec of a recipe. A wonderful technique to make chicken thighs beyond amazing! I served mine with some naan bread and a side of quiona pilaf. Thanks for another great addition to the week night meals.

  • I made this recipe once following the instructions exactly. It was delicious. My family loved it. The next day they wanted it again but I didn’t have enough time to broil-flip-glaze so I put it in the Actifry. For the first 15 minutes I just put the chicken in with the spices and then the last 10 I put the honey glaze. It was just as good.

  • I will never make chicken thighs any other way. These are fabulous! Made them twice in two weeks. I ran out of honey so I substituted apricot jam. It worked fine.

  • Made this today. Hubby loved it! I added onion powder and black pepper, used raw honey and a bit more vinegar to the glaze and used bone in chicken thighs. Next time I’ll marinade the chicken in the spices to give it a bolder flavor. Awesome! Love your website.

  • Hi, can I use chicken drumsticks instead of thighs? Thank you!

    • Hi Angelica, Yes, I think drumsticks will be fine.

  • At what temp do you set the broiler?

    • Hi Corey, Set the broiler on high or max.

  • I had defrosted some chicken thighs instead of chicken breasts and hoped I’d find an easy recipe on your site. Lucky me! This couldn’t have been any easier, but tasty–spicy and a little sweet. I ate 3 pieces, even though I was full after the 1st thigh. I plan on taking enough leftovers to work to share with a friend tomorrow. Another hit from Jenn!

  • Easily the best roasted chicken recipe ever!
    The extra vinegar is exactly the key.
    Chicken lovers, do not miss this one !

  • Just made this as written – minus the final drizzle of vinegar at the end. It was so good! Not too spicy, not too sweet. It was very moist and flavorful. Most importantly it was easy! Definitely going to make this more often. 🙂

  • This is a great quick and easy weeknight dinner. Definitely kid friendly. The only addition I made was adding garlic salt. I pretty much add garlic salt to all our chicken recipes.

  • I have made this recipe two times and both times it turned out great….very flavorful. I changed a couple of things. I used bone-in thighs. I pulled off most of the skin and then marinated the thighs in 1/2 of the glazefor several hours. I also baked the chicken in the oven instead of broiling (45 minutes at 350) with the pan covered for 30 minutes and uncovered for 15 minutes. I basted the chicken during the last 15 minutes with the other half of the glaze. It turned out great!

  • Oh my goodness!! I made this recipe last week and it was beyond delicious! I am so addicted that I will probably make this every week. Thank you so much for sharing all of these fabulous recipes.

  • I had heard recently about using boneless chicken thighs vs breasts in recipe’s… This recipe may be one of the tastiest, quickest and healthiest I’ve made. I steamed broccoli and carrots and used left over brown rice….. WOW!! What a great dinner! Thank you!

  • My husband loved this! He’s more picky than my 8 and 5 year old who also loved it! Your receipts are amazing. I also loved the pumpkin bread.

  • Can I make this recipe with chicken breasts instead of thighs? If so, how does that change the cooking time or temperature, if at all? By the way, I LOVE your recipes – your weekly email is my go-to for new ideas. Thanks!!!

    • Hi Allison, So glad you are enjoying the recipes! You could make this recipe with boneless skinless chicken breasts but I don’t think it’d be nearly as good because they are so lean. But if you want to try it, I would pound the chicken breasts to an even 1/2-inch thickness; cook time will be about the same.

  • Regarding the glaze sauce, would Bragg’s ACV work for this recipe?

    • Hi Jay, Yes, I think it would be fine.

  • Made the recipe last night as written and it was yummy! Juicy tender chicken with lots of spice. I usually have to adjust recipes I find on websites, but everything I’ve made from your recipe list is great as is. Thanks!

  • Wow — made this last night and everyone was asking for leftovers. My finicky 10-year-old LOVED them, as did my younger niece and nephews. It was so easy to make. I only put a tiny amount of cayenne in since there were kids with us , but I’d add more if it were for adults only. Purée of butternut squash and red kinoa, along with a kale salad made this a feast!! Thanks. 🙂 Christine

  • I plan on making this tonight, but I only have hot paprika and regular paprika…no smoked paprika. Can I substitute those for the smoked? Thanks!

    • Hi Janet, It’s fine to substitute regular or hot paprika — or if you have any chipotle chili powder that would be good too.

      • Thanks Jenn. I already made the black bean soup and roasted brussel sprouts with honey and balsamic and they were both delicious!

  • Wow. I almost eliminated the cayenne, but left a brief shake of it for me. My fussy 10-year-old boy and I enjoyed the chicken so much. Easy– he helped!–and quick. Served it with steamed butternut squash (then mashed it), red quinoa cooked in rice cooker, and kale. Shocked that my son liked it all enough to eat tonight! 🙂

  • My stove has broil Hi Lo which one should I use?

    • Hi Vicki, I would use the high setting.

  • I was wondering if the Spicy Chicken Thighs would go well with your Black Bean, Corn & Avocado Salad with Lime Vinaigrette ? Been loving and trying all your delicious recipe’s lately… thank you!

    • — Monique Labuschagne
    • Reply
    • Hi Monique, Yes, I think the salad would pair very nicely with the chicken. So happy you’re enjoying all the recipes!

  • Could you make this recipe with drumsticks? I’m sure that would change the cooking time, but how? I haven’t tried it yet, so this is 5 stars for how easy it looks!

    • Hi Katie, I do think it would work with drumsticks. They’ll need about 20 minutes of cooking time under the broiler, and you may need to move the oven rack down a notch or two so they don’t brown too fast; you can always move it up again at the end when you add the glaze. Please let me know how it turns out.

  • Another FANTASTIC recipe! My son discovered your website, and we have been using your recipes all summer. Everything is so flavorful and delicious! Thanks, Jenn, for sharing your talents! We have really enjoyed family time in the kitchen!

    • So nice to read, Sarah! I’m so glad you and your family are enjoying the recipes!

  • Do you have any suggestions for how the coating could be used for chicken strips? I’m hoping to bring this to a party that I’m going to where people will be bringing small plates/finger foods, but I don’t know how to adapt the timing for smaller pieces of chicken or if that would even work!

  • I made this for my boyfriend and he said (direct quote), “I’ve been eating chicken my whole life and this is in the top five.” Fantastic recipe! I went against your warnings and used chicken breasts instead of thighs, but it was still amazing! Thanks!

  • Yum! Just the right amount of sweet and spice. Very easy and delicious.

  • I’ve now made this recipe for my family twice and it has been a hit both times. The glaze adds enough sweetness for my kids to overlook the extra cayenne I added for my husbands love of heat.

    I had never cooked with boneless thighs before trying this recipe, but will be trying to find new ways to cook with them now that I see how they stay moist compared to breasts.

  • On Saturday night I made this recipe for my family. In the recipe I doubled the chicken, as I hated to leave only four thighs uncooked in a package. To my amazement, we only had four thighs left after the meal. It was a huge hit with my family. The only thing I would say that was complicated about the recipe was the trimming of the thighs. I really appreciated the tip on using kitchen shears to make the process easier

  • Love this recipe but not great to substitute boneless thighs as it dries out quickly. Next time I will only use bone-in thighs or more closely manage broiler time to avoid burning/dry-out of meat.

  • My 11 yr old son & I made this recipe tonight. He prepared the chicken marinade & glaze while I did the rest. My guests were impressed such a great tasting dish was simple enough that even an 11 yr old could do it. Definitely a 5 star restaurant quality dish. Thanks for sharing!

  • We love this recipe! I made this on a beach trip to Mexico for my grandson’s 21st birthday and it was a huge hit with the entire family. We had leftovers and when I woke up the next morning, they were gone! Recently made it again for my mom and sister and again, 5 stars!

    • Omgosh YUM!!!!!! Followed recipe exactly and all 3 of my kids loved it. Even with the cayenne which adds flavor rather than heat. Maybe the other ingredients calm it down. So so good with mashed potatoes!!!! And don’t forget the pan drippings when you serve it. Super easy to prepare. Love onceuponachef.com!!!! Thank you!

      • So glad you enjoyed it, Jemma!

  • I just made this last night for a dinner party, and everyone raved about it! I made it with the quinoa salad, and the presentation was just fabulous. The chicken was super easy to make and spicy (I added a little sriracha to the mix just for kick). I didn’t have quinoa on hand, so I made it with couscous instead. If you’re looking for a recipe to please people, definitely pick this one. I’ve never had so many people ask me for a recipe before!

  • Made this for my family, everyone, even the picky ones, LOVED it! They said I could make it every night. We’ll definitely be enjoying it again soon. Thanks for the terrific (and super easy) recipe.

  • I loved this. i made it exactly as the recipe describes and it worked perfectly. my husband said that it was definitely something he wants me to make again ‘a keeper’.

  • This was delicious, I like spicy.. so next time I am going to add some more cayenne pepper. The chicken was so moist, and it was a hit with the family.

  • Thank you! I don’t know how I managed to not see the link! I can’t wait until peaches are in season here. I might try this with some mango this weekend. I love love love chicken thighs.

  • Do you think this could be baked in a hot oven as opposed to broiling?

    • Hi Donna, The only issue is that it might be hard to get the glaze to caramelize.

  • Seriously, I JUST got off the phone with hubby, inquiring what to make for dinner. His answer: “Whatever”. Then I opened this page. Kismet, I tell you!

  • Please Jen. Could somebody finally explain to me what ‘broiling’ is?
    Does its take such a little time to cook through?
    regards, judy

    • Judy, See this link re. broiling:http://www.wisegeek.com/what-is-broiling.htm. And, yes, 12 minutes is all it takes!

      • And yes, it really only took 12 minutes. important, though, is the detail of moving the oven rack to the top. if you leave the oven rack in the middle the chicken will be too far from the heating element and not cook nearly as quickly.

  • I would love to know what is in that salad! The chicken recipe looks great.

    • Hi Monica, the link to the recipe is in the first paragraph – quinoa, arugula, peaches and pickled onions.

  • This looks delicious! I can’t wait to try it on my family. Thanks for sharing!

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