4 servings (serving size: 2 chicken thighs)

These sweet, Honey Chicken Thighs rank supreme, as one of the most popular Cooking Light chicken recipes of all time – and for good reason. Made in 30 minutes or less, this is the perfect busy weeknight dinner. By mixing a touch of sweet with a hint of spicy, a magical thing happens. Generously seasoned with chili powder, cumin, garlic and cider vinegar, there’s no room for lack of flavor here. Wonder what secret to mouthwatering thighs is? It’s in the broiler; this cooking method adds a distinctive crunchy outer crust and a tender, juicy inside. 

How to Make It

Step 1

Preheat broiler.

Step 2

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Step 3

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chef's Notes

Serve this spicy chicken over a bed of steamed brown rice or some quinoa tossed with peppers. For some veggie sides, serve with zoodles, cubed, seasoned sweet potatoes or a zucchini and squash sauté. If you find yourself with leftovers (doubtful), you could make chicken tacos or add to a soup for the next meal. 

Ratings & Reviews

larossdfw's Review

November 30, 2013
As stated by so many others, great taste, super tender, and very easy. I browned mine in a skillet, then transferred to a glass baking dish b/c my broiler is terrible. Baked at 425 and didn't put the sauce on until the end. Very very tasty. Add more cayenne if you like it more spicy...otherwise, there is just a hint of spice.

November 11, 2016
how long did you bake?

lksmithnj's Review

December 05, 2008
Excellent! I skipped the vinegar and added an extra drizzle or two of honey to tone down the red pepper that my family's not crazy about. Also used an AllClad skillet instead of a grill. Covered the skillet a few times while cooking to keep the thighs from drying out, which made a lot of broth. The last few minutes I removed the lid and let it all cook down to a syrupy sauce. There are no leftovers tonight! The ability to make slight adjustments to accommodate on-hand ingredients, equipment, or personal tastes is one of the things I love about Cooking Light recipes; the basics are always so solid that deviating from the original recipe never sacrifices its quality! I'll definitely make this again and have no problem serving to guests. Cooking Light Rocks!!

kncompton05's Review

February 26, 2014
Quick and Easy with a dash of delicious! YES PLEASE! no wonder this is a popular dish it was absolutely tasty! The only thing that I did different was add a extra 2 second count of apple cider to really set a good contrast to the sweet and spicy and it was perfect. My other suggestion is to dust the chicken with half the seasoning and to rub/massage it in with your hands. Then dust it with the rest and pat/rub it in. Cant beat a 12min chicken dinner that is this good! TOTALLY recommend!

chancemichael's Review

May 21, 2014
This is a GREAT recipe. I altered the spices a bit to my personal taste, and used local honey I get from a bee keeper less than a mile from my house. Also, I didnt mix the honey with vinegar, just spread it on pure. It created a wonderful sweet and spicy flavor. I also paired it with pan fried red potatoes tossed with a bit of garlic and rosemary. This will be made countless times in the future.


July 05, 2017
 This was so good; makes the best tender tasty chicken thighs. I followed the recipe but didn't put the cumin;not my favourite.I have made it twice and it will repeated often this summer.

Winner winner chicken dinner

July 02, 2018
I've made this maybe 10 times, twice for company. Everyone LOVES it! Before this recipe I did not like dark meat chicken. Now we keep a bag of chicken thighs in the freezer just for this recipe! I use 1 1/2 times the spice rub and I double the honey mixture. After broiling, I scrape out the pan drippings that are mixed with the glaze that ran off and serve it on the side. This meal is fantastic with rice and garlic green beans,

A weeknight favorite

August 19, 2018
This recipe is in my regular rotation; it's almost impossible to find an easier recipe that tastes this good!

A lot of flavor for very little effort

September 18, 2018
What a great recipe.  I finally got around to trying it and was thrilled with the results.  I followed the recipe for the rub and had just enough for 6 good size thighs (1.5#).  I let the chicken sit in the rub for an hour or so in the fridge.  We loved it.  We are packing to move to a new house in a few weeks so I am busy but still want to eat a decent dinner.  So this is going to be on the menu a couple times a week for now.  Served with roasted Delicata squash with butter, honey & cinnamon.

So glad I tried this recipe!

October 13, 2018
These were delicious. I left out the red pepper because I have kids that don't handle spicy well. I doubled the recipe for my large family and large pack of chicken with 15 thighs. Served it with creamy coconut polenta and garlicky green beans. The leftovers will be great in my chicken enchiladas.