Spicy Chicken Thighs with Sweet & Tangy Honey Glaze

5 stars based on 144 votes

chicken thighs

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!


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.


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).

My Recipe Videos

Spicy Chicken Thighs with Sweet & Tangy Honey Glaze

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.
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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.

Reviews & Comments

  • 3 stars

    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.

    - Carol Rinaudo on August 6, 2018 Reply
  • 5 stars

    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!

    - Carol on July 2, 2018 Reply
  • 5 stars

    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

    - IslandAngel on July 1, 2018 Reply
  • 5 stars

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

    - Lisa on June 5, 2018 Reply
  • 5 stars

    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!

    - Tatjana P on June 5, 2018 Reply
  • Hey Jen,
    I’m making this tomorrow. Do you think it would be okay if I marinated the chicken in the morning before work?

    - Micaela on April 18, 2018 Reply
    • Definitely — Hope you enjoy!

      - Jenn on April 18, 2018 Reply
  • 5 stars

    Forgot to rate this fantastic recipe.

    - Teresa on April 16, 2018 Reply
  • 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.

    - Teresa on April 16, 2018 Reply
    • ❤️Hope you enjoy the book, Teresa!

      - Jenn on April 16, 2018 Reply
  • 5 stars

    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.

    - Kev on April 12, 2018 Reply
    • Hi Kev, I set mine to high which is about 550°F. Hope you enjoy the cookbook!

      - Jenn on April 13, 2018 Reply
  • 5 stars

    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!

    - Staci H. on April 11, 2018 Reply
  • 5 stars

    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.

    - Allison W. on April 5, 2018 Reply
  • 5 stars

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

    - Elena on March 11, 2018 Reply
  • 5 stars

    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.

    - Betty on March 5, 2018 Reply
  • 5 stars

    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.

    - Deanna on February 25, 2018 Reply
  • 5 stars

    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.

    - Stephanie N on February 15, 2018 Reply
  • Hi! How would you change things if you were to make chicken wings (instead of thighs) with the marinade? Thanks!!

    - Allison on February 12, 2018 Reply
    • 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.

      - Jenn on February 13, 2018 Reply
  • 5 stars

    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.

    - Eloise on February 8, 2018 Reply
    • 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.

      - Jenn on February 8, 2018 Reply
  • 5 stars

    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!

    - Nikki on February 1, 2018 Reply
  • 5 stars

    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.

    - Maureen on February 1, 2018 Reply
  • 5 stars

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

    - Trista on January 28, 2018 Reply
  • Hi Jennifer, my husband is allergic to honey. Could I use maple syrup instead?

    - Deniza Constantinescu on January 12, 2018 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!

      - Jenn on January 12, 2018 Reply
  • 5 stars

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

    - Karen firth on January 9, 2018 Reply
  • 5 stars

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

    - Jennifer Williams on December 6, 2017 Reply
  • 5 stars

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

    - CageDog on December 5, 2017 Reply
  • 5 stars

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

    - liz on December 4, 2017 Reply
  • 5 stars

    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.

    - Michael Ruddy on December 3, 2017 Reply
  • 5 stars

    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!

    - Becky Douglas on November 30, 2017 Reply
  • 4 stars

    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.

    - Pete Winter on November 30, 2017 Reply
  • 5 stars

    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.

    - Joey on November 30, 2017 Reply
  • 5 stars

    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 on November 30, 2017 Reply
  • 5 stars

    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!

    - Nick on November 29, 2017 Reply
  • 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

    - Mim on October 1, 2017 Reply
    • 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.

      - Jenn on October 1, 2017 Reply
  • Could this be adapted to the crock pot? Trying to find make ahead recipes for soccer practice nights

    - Kaylin on September 24, 2017 Reply
    • I don’t think this one will work in a crockpot, Kaylin. Sorry!

      - Jenn on September 25, 2017 Reply
  • 5 stars

    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!

    - Pam on September 20, 2017 Reply
    • Can you please tell me how you used the instant pot ? What settings, timing etc?

      - Chithra on November 8, 2017 Reply
  • 5 stars

    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.

    - Annabanana on September 14, 2017 Reply
  • 5 stars

    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.

    - Maryanne on September 14, 2017 Reply
  • Could you use the first several ingredients as a marinade? How long can you leave the meat in the marinade?

    - Bev on August 17, 2017 Reply
    • Definitely, Bev! You can marinate it for 5 – 6 hours (or even overnight). I’d love to hear how it turns out!

      - Jenn on August 22, 2017 Reply
    • Definitely, Bev. I’d marinate up to 24 hours. Hope that helps!

      - Jenn on August 22, 2017 Reply
  • 5 stars

    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.

    - Mare on June 28, 2017 Reply
  • 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.

    - Tracy on June 26, 2017 Reply
    • Hi Tracy, Sorry for any confusion. I added a bit of clarification to the instructions, which I think should help. Hope you enjoy!

      - Jenn on June 27, 2017 Reply
  • 5 stars

    DELICIOUS! And so easy! This will definitely become a staple in my house. 🙂

    - Leigh on June 23, 2017 Reply
  • 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.

    - Mary Said on June 17, 2017 Reply
    • 🙂
      Thanks Mary- so glad you enjoy the recipes!

      - Jenn on June 17, 2017 Reply
  • 5 stars

    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.

    - Abbie on May 25, 2017 Reply
  • 5 stars

    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!

    - Erica on May 13, 2017 Reply
  • 5 stars

    My family raved over this chicken!!!!

    - Gay Lee Freedman on May 11, 2017 Reply
  • 5 stars

    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.)

    - Liz on May 11, 2017 Reply
  • 5 stars

    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 on May 9, 2017 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!

    - Carol S. on May 3, 2017 Reply
  • Can I bake these? I don’t use my broiler. Thanks.

    - Carol S. on May 3, 2017 Reply
    • 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.

      - Jenn on May 3, 2017 Reply
  • 5 stars

    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.

    - FriedaM on May 1, 2017 Reply
  • 5 stars

    This is the best chicken dish I’ve had this year. Can’t believe how easy it is. Thank you so much!

    - Pinky on April 26, 2017 Reply
  • 5 stars

    Fantastic and fast

    - Linda on April 6, 2017 Reply
  • 5 stars

    That is a truly amazing dish! Wow! So deceptively simple yet fantastically complex tasting. I will most certainly make this again!

    - Suzanne on March 22, 2017 Reply
  • 5 stars

    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.

    - Linda on March 13, 2017 Reply
  • 5 stars

    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.

    - Devan on March 2, 2017 Reply
  • 5 stars

    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!!

    - Cheryl Burney on March 2, 2017 Reply
  • 5 stars

    Absolutely delicious! My family loved this recipe!
    Your recipes from your site are so delicious and easy to make! Thanks!

    - Priya on February 26, 2017 Reply
  • 5 stars

    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!!!

    - Jim on February 22, 2017 Reply
  • 5 stars

    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.

    - Maureen on February 14, 2017 Reply
  • 5 stars

    All I can say is AWESOME!!!

    - Tina on February 13, 2017 Reply
  • 5 stars

    Sorry. I forgot to add the stars. I’d give this dish more than five stars, if possible.

    - June V. on February 9, 2017 Reply
  • Super delicious! Just had it for dinner tonight. Also husband-approved Would this work well with chicken breasts?

    - June V. on February 9, 2017 Reply
    • 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.

      - Jenn on February 9, 2017 Reply
  • 5 stars

    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!

    - Dan H on February 3, 2017 Reply
  • 5 stars

    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.

    - Checkers on January 31, 2017 Reply
  • 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!

    - Misa Adams on January 26, 2017 Reply
    • 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!

      - Jenn on January 27, 2017 Reply
  • 5 stars

    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!

    - Shannon on January 23, 2017 Reply
  • 5 stars

    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.

    - Joan on January 6, 2017 Reply
  • 5 stars

    Love this recipe!! I make it at least once a month!!

    - Leslie on January 3, 2017 Reply
  • 5 stars

    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!

    - Barbara on December 6, 2016 Reply
  • Could I have the weight of the chicken thighs instead of 8 chicken thighs

    - Madeleine Cotterill on November 29, 2016 Reply
    • Hi Madeleine, You’ll need about 2 pounds of chicken give or take a bit. Hope you enjoy!

      - Jenn on November 29, 2016 Reply
  • 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:)

    - Kathy Lamb on November 27, 2016 Reply
    • HI
      My broiler has a high and a low setting…Which do I use?
      Thanks for a reply.

      - Nancy on December 19, 2016 Reply
      • I’d use the high setting, Nancy. Hope you enjoy it.

        - Jenn on December 19, 2016 Reply
  • 4 stars

    Nice and spicy. First time broiling thighs and I have to say I am loving it!
    Thanks for another great recipe!

    - SandraM on November 24, 2016 Reply
  • 5 stars

    I made this for my family and we all loved it. Would definitely make it again and recommend it to friends.

    - Lisa on November 8, 2016 Reply
  • 5 stars

    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 on November 6, 2016 Reply
  • 5 stars

    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!

    - Karen Albrecht on November 4, 2016 Reply
  • 5 stars

    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).

    - Marianne on October 9, 2016 Reply
  • 5 stars

    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!

    - Lauren on October 8, 2016 Reply
  • 5 stars

    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!

    - Ann O. on October 8, 2016 Reply
  • 5 stars

    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!

    - Kris on October 6, 2016 Reply
  • 5 stars

    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!

    - Amita V. on October 6, 2016 Reply
  • 5 stars

    Loved this recipe
    The spice level was great!…I actually added more spice

    I served it was roasted cauliflower and quinoa

    - Tej on October 6, 2016 Reply
  • 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.

    - Meghna on September 28, 2016 Reply
    • 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.

      - Jenn on September 28, 2016 Reply
      • Ok thanks, will try it out!

        - meghna on September 29, 2016 Reply
  • 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?

    - Jerrika on September 4, 2016 Reply
    • 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.

      - Jenn on September 5, 2016 Reply
  • 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.

    - Cathie on September 4, 2016 Reply
    • 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!

      - Jenn on September 5, 2016 Reply
  • 5 stars

    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

    - Kelly on August 28, 2016 Reply
  • 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 on August 16, 2016 Reply
    • 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!

      - Jenn on August 16, 2016 Reply
  • How would these work cold for a buffet?

    - Cynthia on July 26, 2016 Reply
    • Sure, that would work!

      - Jenn on July 26, 2016 Reply
  • 5 stars

    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!

    - India on July 15, 2016 Reply
  • 5 stars

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

    - Lorraine on July 9, 2016 Reply
  • 5 stars

    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?

    - Joni B on June 10, 2016 Reply
  • 5 stars

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

    - Dawn on June 2, 2016 Reply
  • I’m making this for dinner tonight, but I am using skin on bone in thighs. Should I broil on medium or high?

    - Chelsea on April 14, 2016 Reply
    • Hi Chelsea, I’d broil on medium as they will take longer to cook. Hope you enjoy!

      - Jenn on April 14, 2016 Reply
  • 5 stars

    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! 🙂

    - Hannah on April 11, 2016 Reply
  • 5 stars

    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.

    - Jenn V. on March 24, 2016 Reply
  • 5 stars

    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.

    - jen on March 8, 2016 Reply
    • 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!

      - Jenn on March 9, 2016 Reply
  • 5 stars

    Easy, fast and bursting with flavour!

    - Laura Kargov on March 7, 2016 Reply
  • 5 stars

    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!

    - Brenda on March 1, 2016 Reply
  • 5 stars

    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!!!

    - Jim on February 29, 2016 Reply
  • 4 stars

    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!

    - Vasso on February 22, 2016 Reply
  • 5 stars

    I wanna say thank you for this recipe and all others you have posted.
    Everyone at the dinner table went for seconds!

    - Nikky on February 20, 2016 Reply
  • 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! =)

    - Virginia on January 27, 2016 Reply
    • Hi Virginia, I would set the temperature to 500 degrees. Hope you enjoy!

      - Jenn on January 27, 2016 Reply
  • 5 stars

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

    - Donna on January 21, 2016 Reply
  • 5 stars

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

    - Doug Zook on January 20, 2016 Reply
  • 5 stars

    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 🙂

    - janet on January 7, 2016 Reply
  • 5 stars

    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.

    - Ginny Lindsay on January 3, 2016 Reply
    • Hi Ginny, Glad you enjoyed this! I just added the nutritional information (immediately below the recipe).

      - Jenn on January 5, 2016 Reply
  • 5 stars

    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!

    - Laurie on December 10, 2015 Reply
  • 5 stars

    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!

    - Rachel on December 9, 2015 Reply
  • 5 stars

    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.

    - Julia on December 7, 2015 Reply
  • 5 stars

    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!

    - Debbie on December 3, 2015 Reply
  • 5 stars

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

    - Lisa Evans on December 3, 2015 Reply
  • 5 stars

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

    - Wei on November 13, 2015 Reply
  • 5 stars

    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.

    - Imane Daher on November 11, 2015 Reply
  • 5 stars

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

    - Cindy long on November 1, 2015 Reply
  • 5 stars

    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. 🙂

    - Dorothy on October 29, 2015 Reply
  • Looks amazing! Since it’s just me and the hubby for now, I was just wondering: Does this freeze well?

    - suzanne on October 28, 2015 Reply
    • Hi Suzanne, Yes it freezes well. Enjoy!

      - Jenn on October 29, 2015 Reply
  • 5 stars

    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.

    - Linda on October 20, 2015 Reply
  • 4 stars

    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?

    - GaryO on October 10, 2015 Reply
    • Hi Gary, Honestly, it’s probably just the lighting.

      - Jenn on October 20, 2015 Reply
  • 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!!

    - Allison on October 9, 2015 Reply
    • 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!

      - Jenn on October 9, 2015 Reply
      • 5 stars

        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!

        - Allison on October 9, 2015 Reply
  • 5 stars

    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.

    - Gina on October 9, 2015 Reply
    • Hi Gina, Yes cut the other ingredients in half but the cooking time will be the same. Hope you enjoy!

      - Jenn on October 9, 2015 Reply
  • 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).

    - Jacob on September 21, 2015 Reply
    • Hi Jacob, Yes, I think it’d be good at room temp 🙂

      - Jenn on September 22, 2015 Reply
  • 5 stars

    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.

    - Liesel on August 30, 2015 Reply
  • 5 stars

    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.

    - Mrs T on August 26, 2015 Reply
    • LOL

      - Jenn on August 26, 2015 Reply
  • 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!

    - Jim on August 12, 2015 Reply
  • 4 stars

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

    - Aneta on July 16, 2015 Reply
    • Hi Aneta, Yes it’s the same thing (apple cider vinegar).

      - Jenn on July 17, 2015 Reply
  • 5 stars

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

    - Maggie on June 7, 2015 Reply
  • 4 stars

    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!!

    - Melissa on May 4, 2015 Reply
  • 5 stars

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

    - Nikki on April 17, 2015 Reply
  • 5 stars

    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!!!

    - Emily on April 16, 2015 Reply
    • 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!

      - Jenn on April 16, 2015 Reply
      • 5 stars

        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!

        - Emily on April 19, 2015 Reply
        • Hi Emily, Yes, absolutely. Please let me know how it turns out.

          - Jenn on April 20, 2015 Reply
          • 5 stars

            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 on April 26, 2015
  • 5 stars

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

    - nancyg on April 9, 2015 Reply
  • 5 stars

    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!

    - Stacey on April 4, 2015 Reply
  • 5 stars

    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.

    - Hilary on March 31, 2015 Reply
  • 5 stars

    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!!

    - Robyn on March 27, 2015 Reply
  • 5 stars

    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.

    - Kim on March 25, 2015 Reply
  • 5 stars

    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.

    - Kelsey on March 23, 2015 Reply
  • 5 stars

    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!

    - Debbie on March 21, 2015 Reply
  • 5 stars

    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.

    - Emily on March 19, 2015 Reply
  • 5 stars

    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.

    - Corinne on March 19, 2015 Reply
  • 5 stars

    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.

    - Beth M on March 19, 2015 Reply
  • 5 stars

    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.

    - Rebecca Rivers on March 19, 2015 Reply
  • 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

    - Tori on March 16, 2015 Reply
    • Hi Tori, Yes, absolutely!

      - Jenn on March 18, 2015 Reply
      • 5 stars

        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 on March 26, 2015 Reply
    • 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!

      - June V. on February 9, 2017 Reply
  • 5 stars

    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!

    - Temple on March 5, 2015 Reply
  • 5 stars

    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.

    - peter on March 5, 2015 Reply
  • 5 stars

    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.

    - Jodi on March 3, 2015 Reply
  • 5 stars

    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.

    - Miranda on March 1, 2015 Reply
  • 4 stars

    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.

    - Cindy on January 16, 2015 Reply
  • 5 stars

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

    - Angelica on January 14, 2015 Reply
    • Hi Angelica, Yes, I think drumsticks will be fine.

      - Jenn on January 15, 2015 Reply
  • 5 stars

    At what temp do you set the broiler?

    - corey on December 18, 2014 Reply
    • Hi Corey, Set the broiler on high or max.

      - Jenn on December 19, 2014 Reply
  • 5 stars

    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!

    - Denise McGraw on December 14, 2014 Reply
  • 5 stars

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

    - Jerald Lynch on December 10, 2014 Reply
  • 5 stars

    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. 🙂

    - Clarisa on December 8, 2014 Reply
  • 5 stars

    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.

    - Neeti WYCKOFF on December 4, 2014 Reply
  • 5 stars

    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!

    - Roxana on December 3, 2014 Reply
  • 5 stars

    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.

    - Tiffany Arceo on December 3, 2014 Reply
  • 5 stars

    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!

    - Pat T on December 1, 2014 Reply
  • 5 stars

    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.

    - Jennifer on November 17, 2014 Reply
  • 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!!!

    - Allison on November 13, 2014 Reply
    • 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.

      - Jenn on November 14, 2014 Reply
  • Regarding the glaze sauce, would Bragg’s ACV work for this recipe?

    - Jay on November 3, 2014 Reply
    • Hi Jay, Yes, I think it would be fine.

      - Jenn on November 3, 2014 Reply
  • 5 stars

    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!

    - Janet Silber on October 22, 2014 Reply
  • 5 stars

    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

    - Christine on October 22, 2014 Reply
  • 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!

    - Janet Silber on October 21, 2014 Reply
    • Hi Janet, It’s fine to substitute regular or hot paprika — or if you have any chipotle chili powder that would be good too.

      - Jenn on October 21, 2014 Reply
      • Thanks Jenn. I already made the black bean soup and roasted brussel sprouts with honey and balsamic and they were both delicious!

        - Janet Silber on October 21, 2014 Reply
  • 5 stars

    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! 🙂

    - Christine on October 21, 2014 Reply
  • My stove has broil Hi Lo which one should I use?

    - Vickie on October 19, 2014 Reply
    • Hi Vicki, I would use the high setting.

      - Jenn on October 19, 2014 Reply
  • 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 on September 30, 2014 Reply
    • Hi Monique, Yes, I think the salad would pair very nicely with the chicken. So happy you’re enjoying all the recipes!

      - Jenn on September 30, 2014 Reply
  • 5 stars

    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!

    - Katie on September 2, 2014 Reply
    • 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.

      - Jenn on September 2, 2014 Reply
  • 5 stars

    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!

    - Sarah P on August 24, 2014 Reply
    • So nice to read, Sarah! I’m so glad you and your family are enjoying the recipes!

      - Jenn on August 26, 2014 Reply
  • 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!

    - Blair on July 22, 2014 Reply
  • 5 stars

    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!

    - Blair on July 21, 2014 Reply
  • 4 stars

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

    - Raechelle on July 19, 2014 Reply
  • 5 stars

    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.

    - Dana Hollish Hill on July 17, 2014 Reply
  • 5 stars

    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

    - Juliane McDavid on July 14, 2014 Reply
  • 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.

    - Diane on July 14, 2014 Reply
  • 5 stars

    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!

    - Susi Nguyen on July 12, 2014 Reply
  • 5 stars

    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!

    - Suzypaella on July 2, 2014 Reply
    • 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!

      - Jemma on September 28, 2015 Reply
      • So glad you enjoyed it, Jemma!

        - Jenn on September 28, 2015 Reply
  • 4 stars

    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!

    - Marina on June 22, 2014 Reply
  • 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.

    - Bonnie on May 7, 2014 Reply
  • 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’.

    - Lindsay on April 30, 2014 Reply
  • 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.

    - Christine on April 26, 2014 Reply
  • 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.

    - Monica on April 26, 2014 Reply
  • Do you think this could be baked in a hot oven as opposed to broiling?

    - Donna on April 24, 2014 Reply
    • Hi Donna, The only issue is that it might be hard to get the glaze to caramelize.

      - Jenn on April 24, 2014 Reply
  • 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!

    - Anita on April 24, 2014 Reply
  • Please Jen. Could somebody finally explain to me what ‘broiling’ is?
    Does its take such a little time to cook through?
    regards, judy

    - Judy on April 24, 2014 Reply
    • Judy, See this link re. broiling:http://www.wisegeek.com/what-is-broiling.htm. And, yes, 12 minutes is all it takes!

      - Jenn on April 27, 2014 Reply
      • 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.

        - Lindsay on April 30, 2014 Reply
  • I would love to know what is in that salad! The chicken recipe looks great.

    - Monica on April 24, 2014 Reply
    • Hi Monica, the link to the recipe is in the first paragraph – quinoa, arugula, peaches and pickled onions.

      - Jenn on April 24, 2014 Reply
  • This looks delicious! I can’t wait to try it on my family. Thanks for sharing!

    - Dani on April 24, 2014 Reply
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