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Spicy Honey Chicken Thighs Recipe

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4.5 from 3 reviews

These Spicy Honey Chicken Thighs feature juicy, bone-in, skin-on chicken baked to perfection with a sticky, caramelized honey glaze balanced by savory soy sauce and a kick of sriracha heat. Enhanced with fresh garlic and ginger, and finished under the broiler for extra crispy skin, this dish offers a delicious blend of sweet, spicy, and umami flavors perfect for a flavorful dinner.

Ingredients

Chicken

  • 2.5 pounds bone-in, skin-on chicken thighs

Spicy Honey Glaze

  • 0.5 cup honey
  • 0.25 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sriracha (adjust to taste)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon toasted sesame oil

Seasonings

  • Salt to taste (preferably kosher salt)
  • Freshly ground black pepper to taste

Optional Garnishes

  • Sesame seeds
  • Chopped green onions
  • Red pepper flakes
  • Lime juice

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin. Season both sides generously with salt and freshly ground black pepper.
  2. Make the Spicy Honey Glaze: In a medium bowl, whisk together honey, low sodium soy sauce, rice vinegar, sriracha, minced garlic, grated ginger, and toasted sesame oil until well combined. Taste and adjust sweetness or spice as needed.
  3. Marinate the Chicken (Optional): Reserve 0.25 cup of the glaze for basting later. Place the chicken thighs in a resealable bag or shallow dish and pour the remaining glaze over them, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes, preferably 1-2 hours.
  4. Arrange Chicken to Bake: Line a baking sheet with parchment paper or foil and place a wire rack on top. Arrange the chicken thighs skin-side up on the rack in a single layer without crowding to allow air circulation.
  5. Bake and Baste: Bake in the preheated oven for 30 minutes. Remove and baste the chicken generously with the reserved glaze. Return to oven and bake an additional 20 minutes until the internal temperature reaches 165°F (74°C) and skin is nicely browned.
  6. Broil for Crispiness (Optional): For extra crispy skin, switch the oven to broil and broil the chicken for 2-3 minutes, watching carefully to prevent burning, until the skin is deeply golden and crispy.
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5-10 minutes to redistribute juices. Garnish with optional sesame seeds, chopped green onions, red pepper flakes, or a squeeze of lime. Serve hot and enjoy.

Notes

  • Patting the chicken dry is essential for crispy skin.
  • Marinating is optional but enhances flavor and tenderness significantly.
  • Use a wire rack during baking to ensure even heat circulation and crispiness.
  • Adjust sriracha amount to control the level of spiciness.
  • Watch the chicken closely when broiling to avoid burning.
  • Honey varieties like wildflower or clover can subtly change the flavor profile.
  • Leftover chicken can be stored refrigerated up to 3 days and reheated gently.

Find it online: https://dishesbydiana.com/spicy-honey-chicken-thighs-recipe/