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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My family devoured this dish! I followed the recipe exactly except I marinated the thighs in fridge all day and took them out one hour before broiling. I also skipped the vinegar sprinkle and left that part optional,which was a good call for my kids. Best chicken thighs I have ever made!!! Would be fabulous in a sandwich or over a salad. You knocked it out of the park again Jenn!
Hi Jen! What would the time difference look like if I used bone in skin on thighs? Would that work for this recipe?
Thank you!
Hi Lindsey, I think you could use bone-in, skin-on thighs – I’d bake them for 50 minutes at 400°F, then brush on the glaze and broil it as the recipe instructs. I’d love to hear how it turns out!
Could you use bone in thighs/legs and take skin off? I feel if you keep the skin on it will take away all the flavor if you take skin off after its done cooking… which I do. Would you still bake it at f400 for 50 minutes?
I’ve made this exactly like original recipe states and it is fantastic!!! Was hoping to try it with bone in next.
Hi, yes, you could remove the skin before cooking it. This chicken doesn’t typically get baked but because it will have bones, I’d bake it first in a 400° oven for about 15 minutes and then broil both sides as the recipe indicates. Hope that helps and that you enjoy!
As usual…incredible! We loved it! So different and so easy!
You’ve been bumped above Ina in our kitchen!!! The best!
This marinade is delicious, and the chicken tasted great but it did not turn out looking carmelized with crispy bits like in your lovely photo. After the 5 min per side broiling, there was a lot of liquid in the pan- I then applied the glaze, but due to the pan liquid it kind of “washed off” each time I flipped the chicken. Next time would you suggest I pour off the pan liquid before brushing on the glaze? Cheers, and thanks so much!
Hi Dena, Sorry to hear you’ve had a problem with this. Yes, I would either pour off the liquid or broil the chicken on a rack. Hope that helps!
Made this twice so far and it turned out great both times. I love this recipe because it’s easy, affordable, and very tasty!!!!
Love all your recipes, big fan here, and just ordered the new ebook! Thank you for making my cooking so much better! Going to make this tomorrow…the link for the side dish is no longer active, can you suggest another side to pair it with?
So glad you like the recipes and thanks for your support with a cookbook! That’s strange that the link is not working for you. I’d suggest the roasted carrots with time and have linked to them here. Hope you enjoy!
Tried this last night for the first and it was great. All the recipes I have tried have not disappointed. Excited to receive delivery of your send book this week.
Thank you for the great recipes! Gerri C
Oh my, this was really tasty! I too worried about just broiling, so I convection baked at 425 for 20 minutes, and then broiled for 1-1/2 minutes each side after glazing. Followed the recipe to a tee otherwise. Don’t skip the last part about sprinkling with vinegar, and be generous with it! It cools down the spicy heat. I made Jenn’s pureed cauliflower as a side dish, and it was a super delicious accompaniment!
I don’t see what temperature to set the oven for.
Hi Leila, The oven should be set to the broiler setting. Hope you enjoy!
This was so easy and delicious! Only every now and then do I put a new recipe in the regular rotation…this goes on the list by a unanimous vote in our family of seven. Thank you, Jenn!
I love every recipe of yours I have ever made, and this one was no exception. Delicious and feels gourmet despite being super easy. Another win!
Can another type of vinegar be used? I don’t have cider vinegar.
Hi Kathy, You could get away with using white wine vinegar instead. Hope you enjoy!