BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
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You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes!
Inspired by one of the most popular Cooking Light recipes, these BBQ-spiced chicken thighs are a huge family pleaser and super-easy to prepare. The chicken is seasoned with a Southwestern rub, broiled for 10 minutes, brushed with an apple cider vinegar-honey glaze, and then flashed under the broiler again until caramelized and juicy. Finally, the chicken is doused with a bit more vinegar to balance the sweetness of the honey and also create a delicious pan sauce.
Start to finish, the recipe takes under 30 minutes! (In case you’re wondering, this recipe will work on the grill, but you’ll definitely miss those tasty pan juices for spooning over the chicken.) Serve the chicken thighs with any simple corn dish: corn on the cob, spoon bread, cornbread, or corn salad, to name just a few.
Table of Contents
“Super Easy! Super Quick! Super Yummy! A winner on all fronts! Thank you!”
What You’ll Need To Make BBQ-Spiced Chicken Thighs With Tangy Honey Glaze
It’s important to use boneless, skinless thighs as opposed to chicken breasts. They stand up better to the bold seasonings, are more flavorful, and won’t dry out. Just be sure to trim off most of the fat; I like to use kitchen shears as opposed to a knife, as it’s much easier.
Step-by-Step Instructions
To begin, combine the olive oil and spices in a large bowl.
Whisk to combine.
Add the chicken thighs and toss with the spice rub to coat evenly.
Arrange the chicken on a foil-lined baking sheet for easy clean-up.
Broil for 10 minutes, flipping once halfway through.
Meanwhile, combine the honey and cider vinegar in a small bowl to make the glaze.
Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes.
Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized.
Sprinkle the chicken with the remaining cider vinegar and serve with the pan sauces.
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BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes!
Ingredients
For the Chicken
- 1½ tablespoons olive oil
- 1¼ teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ¼ - ½ teaspoon cayenne pepper, to taste (optional)
- 8 boneless, skinless chicken thighs (about 2½ lbs), trimmed of fat
For the Tangy Honey Glaze
- 5 tablespoons honey
- 3 tablespoons cider vinegar, divided
Instructions
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with heavy-duty aluminum foil.
- In a large bowl, whisk together the olive oil, salt, garlic powder, chili powder, cumin, paprika, smoked paprika, and cayenne pepper (if using). Add the chicken thighs and toss to coat evenly. Arrange the chicken on the prepared baking sheet.
- Broil the chicken for 10 minutes, flipping once halfway through.
- While the chicken is in the oven, prepare the glaze: In a small bowl, use a fork to whisk the honey with 1 tablespoon of the vinegar.
- Remove the pan from the oven and brush half of the glaze on the chicken; broil for 1 to 2 minutes, until nicely browned. Remove the pan from the oven and turn the chicken thighs over; brush with the remaining honey glaze and broil for 1 to 2 minutes more, until the exterior of the chicken is caramelized. Remove the pan from the oven and sprinkle the chicken with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Serving size: 2 thighs
- Calories: 321
- Fat: 11g
- Saturated fat: 2g
- Carbohydrates: 28g
- Sugar: 26g
- Fiber: 1g
- Protein: 28g
- Sodium: 900mg
- Cholesterol: 130mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Could this be adapted to the crock pot? Trying to find make ahead recipes for soccer practice nights
I don’t think this one will work in a crockpot, Kaylin. Sorry!
Just whipped this together using a combination of my Instant Pot and broiler. Fall-off-the-bone chicken, outstanding spice/flavor, and crispy skin?! That chicken didn’t stand a chance! My kids devoured it. I’m told I need to make it again tomorrow night. Thanks for the fantastic and easy recipe!
Can you please tell me how you used the instant pot ? What settings, timing etc?
I love this recipe! I’m on Weightwatcher so always looking for lower cal options. This packs a ton of flavor without adding many calories. I will decrease the honey a little next time as I still found it a bit too sweet for me. I appreciate that Jen includes the calories in the recipe list which makes it so much faster to search. I love all her recipes and she’s my first go-to page when looking for recipes.
This is a go-to recipe in our house! It’s a quick and delicious main course. We usually pair it with roasted cauliflower or broccoli. I always make a little extra so I can have leftovers for lunch.
Could you use the first several ingredients as a marinade? How long can you leave the meat in the marinade?
Definitely, Bev! You can marinate it for 5 – 6 hours (or even overnight). I’d love to hear how it turns out!
Definitely, Bev. I’d marinate up to 24 hours. Hope that helps!
I love this recipe!!!! It’s great served over salad….delicious. Easy to follow instructions. I make it at least twice a month. Give it a try.
Little confused about when to remove chicken. Directions are not too clear. It will be yummy regardless but you might want to review the directions posted.
Hi Tracy, Sorry for any confusion. I added a bit of clarification to the instructions, which I think should help. Hope you enjoy!
DELICIOUS! And so easy! This will definitely become a staple in my house. 🙂
Your recipes are amazing. I am not sure why you give them away for free. Easy to follow, good nutrition, chef inspired, but, not so “fru fru” that a poor cook, such as myself, is rendered helpless. I can make these, I understand the ingredients, they wont take long, and they are all yummy. I think you are amazing and deserve to earn a lot of money for what you do.
🙂
Thanks Mary- so glad you enjoy the recipes!
Insane! We loved this. It was so easy to make. I used the full amount of cayenne pepper, and it was barely spicy. It was a perfect weekday meal, and delicious enough to make for a party. Jen, you never disappoint.