honey spice chicken thighs

$5.13 recipe / $0.64 serving

So, I got a really excellent deal on chicken thighs this week – $0.99 / lb. Ironically, the regular 2 lb. package was the same price as the large, 5 lb. “value pack.” No sale or anything! Sometimes you just need to look a little closer!

Obviously not every store will have this fantastic deal on chicken thighs, but this recipe will probably be pretty inexpensive either way. The other ingredients required are also fairly inexpensive.

I used 8 of the 10 chicken thighs in the package and froze the other two for later use. The thighs were pretty big, so I am costing it out at one thigh per serving. Also, I experimented with skin on and skin removed thighs and, I have to say, the skin off were much better!

If you’re not into spicy, you can leave out the cayenne and this recipe will still be excellent! The seasoning glaze is a great mix of sweet, smokey, and garlicky. The cayenne just gives it an extra kick.

This recipe is super easy to prepare and requires little attention, so you can use the extra time to prepare a salad or whatever side dishes you want!

Honey Spice Chicken Thighs

honey spice chicken thighs

4.9 from 7 reviews

honey spice chicken thighs
 
Prep time
Cook time
Total time
 
Author:
Total Cost: $5.13
Cost Per Serving: $0.64
Serves: 8
Ingredients
  • 8 (4 lbs.) chicken thighs $4.16
  • ⅓ cup honey $0.59
  • 1 Tbsp cider vinegar $0.06
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp garlic powder $0.08
  • ¼ tsp smoked paprika $0.02
  • ½ tsp cumin $0.03
  • ¼ tsp cayenne pepper $0.02
  • 1 tsp salt $0.02
Instructions
  1. Preheat the oven to 400 degrees. In a small bowl, combine everything except the chicken thighs (honey, cider vinegar, chili powder, garlic powder, smoked paprika, cayenne, cumin, and salt). Stir until combined.
  2. Remove the skin from the chicken thighs if desired. Place the chicken thighs either on a roasting pan or a baking sheet covered with foil. A roasting pan can be simulated by placing wire cooling racks over a baking sheet to allow juices to fall below the chicken. Brush the honey spice mixture over the surface of the chicken thighs, using about half of the total honey mixture.
  3. Place the chicken thighs in the fully preheated oven. Roast for about 20 minutes. Remove the chicken thighs from the oven and use the remaining honey spice mixture to brush on a second coat. Return the chicken to the oven and roast for another 20 minutes. Serve hot.
Notes
Do not brush any of the honey spice mixture onto the chicken after it is finished cooking because it is contaminated with raw chicken. Use all of it prior to the last 20 minutes of cooking.

 

honey spice chicken thighs

Step By Step Photos

raw chickenThis is the chicken that I bought. I think I stared at the prices at the store for a good 2-3 minutes in disbelief. It was seriously the same price for a 2lb. package of four chicken thighs. Ha! I used 8 of the 10 and froze the other two.

prepare chickenI made my own roasting pan by placing two wire cooling racks over a baking sheet. I used the foil for easy cleanup. You can also cook them directly on the baking sheet if you don’t have the wire racks. I experimented with skin on and skin off. The skin off was definitely better and more flavorful. The honey does a great job of keeping the chicken moist even without the skin there.

honey and spicesThe honey spice mixture includes: honey, cider vinegar, chili powder (not spicy), garlic powder, cumin, cayenne (spicy), smoked paprika, and salt.

stirStir everything together.

coat chickenBrush about half of the honey spice mixture onto the chicken. Place it in a fully preheated, 400 degree oven for 20 minutes.

second coatAfter 20 minutes, take the chicken out and use the rest of the honey spice mixture to brush on a second coat.

second coatAfter you’ve fully coated the chicken with the rest of the honey spice mixture, put it back in the oven and let it roast for another 20 minutes.

honey spice chicken thighsAnd then it looks like this and tastes delicious! Serve hot.

honey spice chicken thighsYUM.

71 Comments

  1. Sarah L. says:

    This looks awesome! My family loves a little spice so I can’t wait to try these at our next grilling.

  2. Looks amazing! :-) PS love your blog! ;-)

  3. Would it be possible to modify the baking time to do chicken breasts instead? My fiance doesn’t like dark meat but this sounds really tasty.

  4. Anonymous says:

    What do you have on the plate with the chicken thighs? Some sort of potato? It looks great!

  5. Leanne – You could definitely do it with breasts instead of thighs. It would even be great as grilled chicken breasts. You can bake them like the thighs if you want, although I’m not sure exactly how long they’ll take.

  6. Anon – Yes, those are potatoes on the plate and the recipe will be posted this week ;D

  7. Steve1322 says:

    That’s what I’m talking about! The first visit to your blog, not only do I get a yummy recipe, but learned a trick for the roasting pan as well. I’ll be a regular visitor now. Thanks Bethany.

  8. making this tonight! Somehow I had everything on hand already, except for the chicken. I’m trying it out with some thighs and drumsticks. Any reason this wouldn’t work with drumsticks?

    Also I agree with the above commenter :D

  9. Anonymous says:

    We just grilled chicken breasts with this recipe and they were so good! A+!

  10. oooh this sounds awesome! can’t wait to try!

  11. that cooking light recipe is my boyfriends favorite thing ive ever made EVER. i make it at least 2x a month probably. if they dont have boneless skinless thighs at my grocery store (which they sometimes dont) i do boneless skinless breast. he LOVES it, and it makes a buttload of food, which he usually takes for leftovers at work, at least once!

  12. I wonder if I could make these in the crockpot somehow…our oven is busted and we are waiting on it to be fixed, but these look really good…

  13. Cbuffy says:

    Jess – these would work well in a toaster oven. WAY cheaper than the regular oven, both to purchase AND to operate.

  14. I made these tonight. Fan-freaking-tastic. I put them on a bed of white rice with a sriracha moat. Glorious.

    Thank you!

  15. How are these for freezing and re-heating?

  16. Anonymous says:

    Would fresh garlic work too, Beth? I’m out of powdered garlic.

  17. Wooden Bird – You know, I’ve never tried to freeze cooked chicken on the bone. It seems like it would take a really long time to thaw and reheat it. I’m sorry I don’t have much advice in that department!

    Anon – Fresh garlic will work just fine. Try using one clove minced.

  18. prettymarley says:

    I was also thinking of doing this in a crockpot, maybe just add a little broth for moisture? Any ideas?

  19. I think all of the moisture that comes out of the chicken while cooking would collect in the slow cooker and cause them to “stew” and then the honey spice rub would come off. I’m just not sure it would work out as well.

  20. Anonymous says:

    Made this tonight for dinner and it was a hit. The glaze is so flavorful, I think it would be tasty on pork chops or fish too.

  21. Anonymous says:

    Aww, as per usual, I disn,t have all the ingredients to make the exact same recipe-I’m a very bad grocery planner. BUt, I used honey, leftover onion soup, lots of chili powder, fresh garlic, mustard powder, bbq powder–It came out grrreat!
    My only gripe is that the delicious sauce somehow all dripped onto the foil liner of my makeshift roaster, and I had to take out the chicken 5 minutes before the end of cooking time. Good thing though, because I used drumstick and the cooking was perrrfect. :)
    Thanks for the inspiration/recipe! The drumstick came out moist & spicy–yum.

  22. great glaze! i used chicken breasts and they were a bit dry, so I definitely recommend reducing the cooking time by about 10-15 minutes and they’ll turn out amazing.
    Will try again!

  23. those look great! great idea for a glaze. trying this out soon :)

  24. Anonymous says:

    Beth- Can I just say a heartfelt THANK YOU for your blog?
    The chicken recipe is divine – I grilled mine on the gas grill, and it was great! Good basic sauce, and a wonderful idea starter, as most of your recipes are. Thanks for all your inspirations! You are my go-to girl!!

  25. Thanks for sharing this recipe. We had it last night with sweet potatoes and asparagus and it was delicious! My hubby said it was the best chicken I had made in a long time.

  26. Anonymous says:

    this looks so good. do you have any ideas for replacements of the cider vinegar?

  27. Anonymous says:

    could balsamic vinegar work instead?

  28. Balsamic would be okay, but I think lemon juice would blend better with the spices.

  29. Anonymous says:

    WOW this was amazing!!! I will be making this weekly I am sure especially on the BBQ

  30. Love this recipe!! I did add a TBSP of brown sugar to cut the heat because I have small kids. SO GOOD!! Thank you for sharing!!

  31. Anonymous says:

    Trying this recipe tonight. It looks great. What other types of vinegar can I substitute for the cider vinegar. I have red wine, white wine and balsamic.

  32. Anonymous says:

    Cooking it now…with real maple syrup, since I’d run out of honey. Can’t wait – it smells great.

  33. Anon – Sorry I didn’t respond to your vinegar questions in time!! I would probably use the red wine vinegar… or, actually, I think I’d try lemon juice before the red wine vinegar. I hope yours turned out well!

  34. Anonymous says:

    this was so delicious, i could still taste the flavor in my mouth after hours of eating it. My and my boyfriend loved it, ABSOLUTELY LOVED IT! Thank you so much for having an amazing blog and being an amazing cook/chef!! Its official, this is where i’m picking my everyday meals :)

  35. Anonymous says:

    Oh and I also made the “loaded baked potato fries” that is served with this recipe and they both go very well together, boyfriend and I loved it!! and so did our dog :)

  36. Anonymous says:

    And it was great! Even better than expected. I loved it with the maple syrup instead of honey.

  37. This is an excellent recipe. We like things “thai hot” so we tripled the amounts on the spicy stuff, and it still came out great.

  38. Paul S. says:

    Great Recipe! Made it tonight and LOVED it.

  39. Anonymous says:

    Are these boneless thighs? I can’t quite tell from the pics.

  40. Anon – they were bone in thighs, but I’m sure it would work with boneless as well.

  41. Anonymous says:

    Can these be made with frozen breast, or do they need to be thawed? If so, how long do you cook the frozen breast for?

  42. Anon – You’ll definitely want to thaw them first.

  43. Angela says:

    Yum!!! I used chicken breasts and cooked them 10 minutes, brushed them, then another 15, and they were perfect. I didn’t realize I was out of cayenne so we left that out, but it was still delicious!

  44. Brooke says:

    This recipe sounds excellent! I love cooking Chicken Thighs in the broiler…about 7 minutes on each side and they are DONE! Easy!!!!

  45. Anonymous says:

    This recipe came out amazing…another winner from BB!! Everything on here is absolutely amazing; BB has never failed me! I used a little extra maple syrup in addition to the honey (I like it extra sweet!) and it came out great.

  46. Could I use chicken breast with this recipe and what would it be best served with?

  47. Ashley – This would definitely work with chicken breasts. It’s kind of a classic American dish so you could serve it with roasted potatoes, a pasta salad, a green salad, green beans, macaroni and cheese… things like that. Try to serve it with one vegetable and one starchy side dish.

  48. Hey Beth, if I cubed the chicken breast instead of putting it straight in the oven, how would I cook it?

  49. Ashley – Hmm, I’m not sure I understand. Do you mean cut the chicken up when raw, coat with the sauce, and then bake? If so, it will probably just cook faster due to the smaller pieces. I can’t say for sure how long, though, so you’ll just have to keep an eye on it. I wish I could help more!

  50. Anonymous says:

    Have been using this recipe for some time! Thank you :) I was wondering if I would be ok to store pre-mixed, in a bottle or jar. I have no idea how long it would keep for though.

  51. It should be okay to mix the sauce and keep it. I’m not sure exactly how long it will last, but none of the ingredients are prone to spoilage. I would still suggest keeping it refrigerated, just in case.

  52. Made this for dinner tonight, delicious! I used leg quarters because they were only .79/lb and cooking time was the same. Thanks for the wonderful recipe!

  53. Anonymous says:

    Sounds delish, but $4.16 for 4 lb of chicken? They are $3.99/lb where I live.

  54. Anonymous says:

    I just got 5lb of chicken thighs for 4.91. You just gotta catch them on sale or marked down. I’m making this tomorrow. Wish me luck!

  55. Anonymous says:

    This looks delicious!I know what we’re having for dinner tonight. Thanks!

  56. Helena says:

    I made this with a whole chicken that I cut into parts. It was amazing. I don’t like siracha (don’t judge me), so I subbed that Korean spicy paste you can get at Asian markets, and I used rice vinegar instead of cider vinegar. I also took the skin off my chicken before cooking, and I totally got complimented by my husband on my ingenuity using the cooling rack in a baking dish (I owned up that it wasn’t my idea…eventually…). The only recommendation I can suggest is to grill the meat (we’re doing the marinade with pork chops this week) because the charred bits were sooo yummy.

  57. Lauren says:

    This recipe is fantastic! I used the glaze on chicken breasts which I pounded thin and we grilled them. The glaze got a nice crisp to it and man was it good!

  58. Sara says:

    I used this recipe with chicken breast tenders and cooked them on the BBQ. I was totally blown away by how moist and flavourful the chicken turned out! I had it in a roll with some salad and it was honestly the best chicken sandwich I’ve ever eaten.

  59. Katie says:

    Question regarding the chicken – if I were using just chicken legs would you change the cook time at all? Thanks!

    • Hmm, I guess it all depends on the size. I’m not sure how long they would take, exactly. I usually just keep an eye on them and take them out when they look good and done.

  60. Doug says:

    just made them tonight. what a hit! they tasted great and they are all gone! wish there were more for tomorrow!!!

  61. Hi all! I’ve made this a couple of times, and because we grow most of our own food on our homestead, we added a spaghetti squash, cut in half, to the preheated oven about 10 minutes before the chicken. We cooked it all on the same rack and then used the spaghetti squash as a bed for the chicken. The sweetness of the squash was great with the spiciness of the chicken. Squash are cheap and it helped add a starch to the meal.

  62. made this last night, must say i was impressed, everything came out great! My husband loved it.

  63. Susie says:

    We just tried this tonight with chicken thighs and the glaze was wonderful! I’m definitely saving this recipe, and am already thinking of other meats to use it with. Ribs on the grill comes to mind :) Thanks!

  64. Rose says:

    I was looking for yet another new recipe and as usual I was not disappointed! We only had skinless boneless chicken breasts so I used that with my favorite kitchen gadget – our grill pan. My husband was so impressed and loved it. I only made one small addition of fresh minced garlic to the sauce.

    It was so good with enough heat to be flavorful but not overpowering and you can adjust as needed of course per taste. I’ll have to try roasting it next time!

  65. Tracy says:

    I made this in crockpot and it turned out delicious! Great blend of spices.

  66. W-TON Food Lover says:

    Sensational…. I could quite happily drink that honey mixture when its warm, its delicious. Thanks!

  67. Cait says:

    I didn’t get quite as good of a deal as you, but managed to get a pack of 6 thighs for $1.29/lb. Made this tonight and man it was good. I’ve been pretty much living off of the recipes on your site. Thank you for all the great ideas! I love the variety of recipes you put up, and of course as a grad student I love how easy and cheap you make everything!

  68. ChrisE says:

    I made this for my family. Two picky middle school boys both loved it (we all did!). Thanks for sharing a great recipe!

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