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

4.5 from 11 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.

81 Comments

  1. Lynn says:

    Made this on the grill with skin-on bone-in quarters. I cut the breast in half so that it was about the same size as the thighs. It was DELICIOUS.

  2. Courtnie says:

    This was great! It made enough sauce for 10 boneless thighs. So delicious and a perfect way to cook up a bunch of chicken for a party or for batch cooking for yourself :)

  3. Kate says:

    This was great! It was easy to mix up with stuff I already had in the pantry and it was so easy to just pop in the oven. Definitely a new addition to our ‘go to’ list.

  4. Theresa says:

    I really want to try this recipe! Are the chicken thighs you used bone in or boneless? Does bake time vary if I’m using boneless, skinless thighs?

    • Hi Theresa! I can’t believe that I didn’t mention in the recipe that those were bone-in. :P Sorry about that! You can definitely do this with boneless and cooking time will probably shorten a bit. Usually meat with the bone takes a little longer to cook through.

  5. G. McLaren says:

    Not bad but not the best Ive ever made.

  6. Shayna says:

    I agree.. I could probably drink the sauce lol! its soooo good. You can really taste the cumin which I love. I made the sauce without the cayenne and just sprinkled it on my boyfriend’s pieces but I don’t think that it would have been overly spicy if i added it into the whole thing. I think the cayenne would add the perfect kick to the dish.. I can see myself using this sauce for other items.. ribs like one person said is a good one.. I think it would go really well with drumsticks or chicken breasts :)

  7. Laura says:

    I made this one the other night, loved the spicing it was awesome. Served it with some potato salad and it was a wonderful summer dinner. Thanks for the recipe!

    • Judy combs says:

      Loved it. I actually upped the spices. Because we love spicy. Great easy recipe.

  8. 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!

  9. 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!

  10. W-TON Food Lover says:

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

  11. Tracy says:

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

  12. 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!

  13. 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!

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

  15. 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.

  16. Doug says:

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

  17. 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.

  18. 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.

  19. 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!

  20. 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.

  21. Anonymous says:

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

  22. 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!

  23. Anonymous says:

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

  24. 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!

  25. 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.

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