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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Hiii, your side looks amazing too! May I have the recipe for that as well?
So so good!!! I let the chicken marinate for a while and used Cajun seasoning instead of the paprika. This is definitely going into my rotation.
I have another question. To broil, the rack should be at what position? The top position or in the middle or below or which ?
Hi Emre, The rack should be in the top position.
I have a question. My broiler has two settings – HI and LO. Which one should I choose to broil ?
Hi Emre, I’d use high. Enjoy!
I was reluctant to make this since my husband isn’t a fan of chicken thighs, honey or vinegar BUT I tried it anyhow! He loved it and I did too. I did not add the last 2tbs of vinegar but other than that made exactly as the recipe stated. I also liked how quickly this can be prepared so its perfect for a weekday meal. Paired with quinoa and a salad. Thank you!!
Delicious! Quick and easy to prepare with excellent results. The skin was crispy and the meat was moist and tender. I didn’t have thighs so used leg quarters which were huge. Instead of broiling I roasted the quarters at 375° for 40 minutes, then brushed both sides with the honey-vinegar glaze and broiled until the skin was charred. I didn’t divide the vinegar but mixed 2 tablespoons of vinegar with the honey for the glaze and didn’t sprinkle any additional vinegar on the chicken after it was done.
Another fantastic recipe! The whole family loved it–even my pickiest of eaters! Nobody found it too spicy. I followed the recipe exactly and paired it with a pearl couscous flavored with lemon and cilantro,
I was a nervous cook…..having guests for dinner was traumatic…until I made this chicken dish for first family…then friends…then a business gathering (that was a break thru!). This dish is easy, can be altered to fit personal tastes….and goes well with many side…I usually go quinoa and asparagus. This is the dish that helped me discover Once Upon a Chef! My go-to website for a nervous chef!
I made this for my adult grandson one day when he surprised me with a visit. So simple, quick and delicious. He loved it! Me, too! And I solved the side/veg problem by serving it with frozen cauliflower rice. Thanks, Jen.
I doubled the rub and tweaked a few of the spices (because I was low on one and completely out of another) and it came out fantastic. Even my kiddos loved this with the full spice of the cayenne. Easy enough for week night dinners but tasty enough for dinner guests.