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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Followed the recipe pretty exactly. This was fantastic. Even tho I was skeptical because I don’t like anything sweet. My mother loved it. . Served with garlic olive oil couscous and asparagus.
Hi Jenn,
I belong to a Newcomers Food Group in North Carolina. This month we are making various recipes from your cookbook. I was assigned your “Spicy Chicken Thighs with Sweet & Tangy Honey Glaze”. It looks so yummy; I can’t wait to taste it. However, I do not like to use the broiler. In fact, I avoid the broiler at all costs! I want the recipe to come out as good as yours looks! Do you think it will be quite changed if I prepare the chicken in a saute pan instead?
Thanks for your help.
Sabina
Hi Sabina, rather than sauteing it, I’d recommend roasting it in a 425-degree oven for about 35 minutes. Hope everyone enjoys!
Thanx for another great recipe! Dinner was ready in minutes and everyone enjoyed…
Beautifully glazed chicken thighs, great balanced flavor.
Loved it! Will definitely make again…
Good morning Jenn…
2 questions:
is it ok for the chicken to marinate in the ingredients all day so all I would need to do is cook the chicken (and prepare the sauce), when I got home?
Secondly, we love bone in chicken. So I have bone in thighs. That should be ok,right?
I’m giving 5 Stars as I’ve NEVER had a recipe of yours that wasn’t outstanding!!!
BTW: we are enjoying your cookbook…
Thank you so much!
So glad you like the recipes and cookbook! The answer to both of your questions is yes. Just keep in mind that bone-in thighs will probably need a few extra minutes in the oven. Hope you enjoy!
This was delish and so easy. I hate broiling so I roasted the chicken thighs and it was perfect. I followed the recipe exactly besides that. So good. Served with brown rice and roasted butternut squash and it all mixed perfectly. Thx for the great recipe!
I made this tonight using boneless, skinless chicken breast and did not deviate from the recipe. It was wonderful. I checked the breast after broiling (one level down from the highest rack setting) and they were cooked.
This was an outstanding and thank-you so much for another stellar recipe!!
Hi! I followed this recipe but wasn’t convinced that the chicken was cooked after broiling for such a short time on each side. So, I stuck it in a 325 degree oven prior to serving the next day.
Taste was yummy and I felt happier knowing it was cooked through and through! Thanks!
Another fantastic recipe! Followed the directions as written and the family loved it. I will definitely be making these often. Thank you Jenn!
Hi can this be made on the grill? I love the recipe and have made it many times with the broiling method. Any grilling pointers?
Hi Tiffany, Glad you like the chicken! I’d stick to broiling here, as the pan collects the sauce, which would get lost on the grill.