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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I had heard recently about using boneless chicken thighs vs breasts in recipe’s… This recipe may be one of the tastiest, quickest and healthiest I’ve made. I steamed broccoli and carrots and used left over brown rice….. WOW!! What a great dinner! Thank you!
My husband loved this! He’s more picky than my 8 and 5 year old who also loved it! Your receipts are amazing. I also loved the pumpkin bread.
Can I make this recipe with chicken breasts instead of thighs? If so, how does that change the cooking time or temperature, if at all? By the way, I LOVE your recipes – your weekly email is my go-to for new ideas. Thanks!!!
Hi Allison, So glad you are enjoying the recipes! You could make this recipe with boneless skinless chicken breasts but I don’t think it’d be nearly as good because they are so lean. But if you want to try it, I would pound the chicken breasts to an even 1/2-inch thickness; cook time will be about the same.
Regarding the glaze sauce, would Bragg’s ACV work for this recipe?
Hi Jay, Yes, I think it would be fine.
Made the recipe last night as written and it was yummy! Juicy tender chicken with lots of spice. I usually have to adjust recipes I find on websites, but everything I’ve made from your recipe list is great as is. Thanks!
Wow — made this last night and everyone was asking for leftovers. My finicky 10-year-old LOVED them, as did my younger niece and nephews. It was so easy to make. I only put a tiny amount of cayenne in since there were kids with us , but I’d add more if it were for adults only. Purée of butternut squash and red kinoa, along with a kale salad made this a feast!! Thanks. 🙂 Christine
I plan on making this tonight, but I only have hot paprika and regular paprika…no smoked paprika. Can I substitute those for the smoked? Thanks!
Hi Janet, It’s fine to substitute regular or hot paprika — or if you have any chipotle chili powder that would be good too.
Thanks Jenn. I already made the black bean soup and roasted brussel sprouts with honey and balsamic and they were both delicious!
Wow. I almost eliminated the cayenne, but left a brief shake of it for me. My fussy 10-year-old boy and I enjoyed the chicken so much. Easy– he helped!–and quick. Served it with steamed butternut squash (then mashed it), red quinoa cooked in rice cooker, and kale. Shocked that my son liked it all enough to eat tonight! 🙂
My stove has broil Hi Lo which one should I use?
Hi Vicki, I would use the high setting.
I was wondering if the Spicy Chicken Thighs would go well with your Black Bean, Corn & Avocado Salad with Lime Vinaigrette ? Been loving and trying all your delicious recipe’s lately… thank you!
Hi Monique, Yes, I think the salad would pair very nicely with the chicken. So happy you’re enjoying all the recipes!