BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made this today with two friends (via zoom) and we all thought it turned out delicious! Just the right amount of heat, sweetness and tanginess and oh so easy!
I loved this recipe!! Paired it with the arugula salad and it was amazing! Thanks, Jenn! I’ve never made a recipe I didn’t like by you.
So delicious as written. Would not change a thing. My hubby said it was the best meal all week. Thank you for another outstanding recipe. I just ordered your cookbook as a Christmas present to me!
This was so delicious, I added a couple of dashes of sesame oil in the glaze and added all of the vinegar stated in the glaze instead of the splash of stand alone vinegar at the end. Kids loved it.
I made this recipe for the second time last night, and it is a wonderful meal! I am glad that a few reviewers already asked about drumsticks, because I plan to try that variation next. I paired this with the colorful salad linked at the top of the post, except that I substituted pearl couscous for quinoa. So delicious together!
Delicious. My boyfriend and I loved it! We are making it again tonight. I tried it with some lime in the end and it blended well. Definitely recommend thank you!
Adjusted the time and made them with chicken tenders. Had with celery and ranch dressing. Really good.
Hi Jenn,
I’m from Australia and not sure what broiling is. I’m thinking it is grilling which to me is cooking under a hot top element in the oven? Can you please explain. I see from other comments it is possible to bake in the oven? If so what temperature please. Thanks for your help.
Yes, based on what you’re describing, grilling in Australia is the same thing as broiling in the US. If you have the option to broil them, I’d go that way as if you bake them, it may be hard to get the glaze to caramelize. Hope that helps and that you enjoy!
Awesome recipe. I recommemded it’s easy and delicious. Thank you so much for sharing.
Tried this last week, and the family – husband and two teenage boys – LOVED it. I had nearly doubled the recipe, and they still wanted more.
I tasted the chicken before adding the glaze at the end and was nervous because it was so spicy, but the glaze and vinegar really mellowed it out, and took the heat down while making the flavor really pop. Was nervous about using a broiler after reading some comments, so roasted it in 425 oven as Jenn suggested as alternative, then set it under broiler at the end with the glaze. It was amazing.
Great flavor, but broilers are terribly insistent so using the broiler (rather than the oven) will create inconsistent results
Hi Jenn, I made the above and it was super yummy. My husband, the o finicky one, said this is a keeper. I also made the roasted carrots as suggested and I know have a new and exciting carrot recipe. I never do reviews for recipes but I have to say I will be buying your cookbook.