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
ingredients

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.

trimming-chicken

How to make Spicy Chicken Thighs

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

chicken-tossed-with-spices

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

ready-to-broil

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

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.

brushing-on-glaze

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

Spicy-Chicken-Thighs

Notes:

– 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

Ingredients

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

Instructions

  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

  • Can another type of vinegar be used? I don’t have cider vinegar.

    • — Kathy on May 6, 2021
    • Reply
    • Hi Kathy, You could get away with using white wine vinegar instead. Hope you enjoy!

      • — Jenn on May 7, 2021
      • Reply
  • Piling on to everyone’s love for this recipe! I was wondering how it would turn out with sprinkled apple cider vinegar, but my husband couldn’t even tell it contained it. 🙂

    • — Lulu on April 15, 2021
    • Reply
  • Another excellent recipe from Once Upon a Chef! Very easy to prepare and my wife loved it.

    • — mikermeals on March 15, 2021
    • Reply

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