These sweet, Honey Chicken Thighs rank supreme, as one of the most popular Cooking Lightchicken 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.
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
How to Make It
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.
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.
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.
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!!
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!
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.
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.
Solid, weeknight recipe that comes together in a jiffy. There were no exotic ingredients, so I had all I needed at home. The glaze and spices made the outside of the chicken very flavorful, but the inside of the chicken was pretty bland. I had no ground red pepper, so I used twice the amount of red pepper flakes. It gave it a nice kick. Next time, I'll let the chicken sit with the spice rub 1/2 hour, before grilling it. I will also grill it in a bake pan, rather than a grill pan, so the glaze does not drain away from the chicken while it cooks. We enjoyed this recipe, and I will definitely make again-- but not for a special occasion.