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

4.7 from 18 reviews
honey spice chicken thighs
Prep time
Cook time
Total time
Total Cost: $5.13
Cost Per Serving: $0.64
Serves: 8
  • 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
  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.
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.


  1. I live alone so I can’t make up too big a batch. I was wondering, how long do you think the sauce would keep in the fridge, in a mason jar?

  2. Butterfly Jones says:

    Family loves this meal…..They have no clue it’s a budget meal..!!!! Our lil secret

  3. Baking right now- no honey so I used Maple Syrup. Waiting as I just popped into the oven!! Will come back & rate,etc.

  4. jenne says:

    I wish I could give this recipe like, 15 stars. Everything I’ve made from Budget Bites has been totally on FLEEK!! I used boneless, skinless chicken thighs and WOW. I just can’t get over how easy this was to make….And just delicious! Thank you for yet another yummy dinner! :)

  5. Tanya Morris says:

    I made this tonight, and it was absolutely amazing!
    It’s hard to find recipes that everyone likes (I have 1 very picky eater), but this was 5 stars all the way around! I will be making this often! I didn’t use the rack method, but I will be sure to do that from now on. The juices from the chicken may cause the seasoning to “fall off”, so using the rack will definitely make this perfect.

  6. Making this right now and the smell is heavenly. One problem: the glaze keeps slipping off the chicken and onto the pan. Any tips on keeping the glaze on the chicken? Thanks!

    • Tristan says:

      I would like an answer to this, too, if possible.

    • Hmm, I haven’t had that issue, but maybe the pork chops were too moist? Perhaps drying them off really well with a paper towel before coating in the spicpes will work.

    • Maybe you put it on bake instead of broil? Cause that’s what happened to me accidentally

  7. I just wanted to ask if the finish picture is showing the chicken served with home-fries and sour cream? Never tried that before and was wondering if there is a recipe for them… Love your website… Just found it today and will definitely be using it to make my cooking nights my cuddle nights with my sweetheart… :o)

  8. Valerie says:

    I just got a $0.99 deal on chicken thighs so I tried this out. It was great! I only made 3 thighs, skin removed (just for my husband & I), so I halved the sauce but the spice mixture and timings are absolutely spot on! I will definitely make this again, probably next week with more of the thighs I got! I served it with garlic roasted asparagus :)

  9. This is the best chicken thigh recipe I have and I never have leftovers when I cook this. I give this recipe 10 stars!

  10. This turned out really nice. My boyfriend gobbled it down in minutes. I had an interesting thought, keep everything in the recipe, but add maybe a tbsp or so of unsweetened cocoa powder & you’d have some delicious mole chicken. OR, add finely ground coffee for some breakfast eats. OR slice the chicken into strips, then roast for a shorter time, make some black bean salsa, slice up some veggies, get some tortillas & tadah, chicken burritos!

  11. I made some changes but it turned out perfect! I didn’t have honey so I used agave instead (honey would be better). I also left out the chili powder and cayenne. I used a homemade steak seasoning in its place. I also substituted celery salt for the regular kind. This was so good!

    • Babs says:

      So basically you made a completely different recipe.

      • Bree says:

        Thank you!! I hate reading reviews like this! I want reviews telling me what worked or didn’t with the original recipe.

    • thanks. I really like seeing variations. It makes it easy to improvise when I don’t have something on hand or want to tweek an old favorite.

  12. Making this nummy recipe for a football get together for Seahawks Sunday. A fan favorite.

  13. Andrea says:

    This is one of my favorite chicken recipes. I’ve been out of a couple of the spices a few times, and it’s still good. I usually make it with drumsticks.

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