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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Made this last night and we loved it. When first looked at the recipe I thought this looks too easy to have so many 5* reviews. Yes its easy and best of all it uses ingredients I have on hand. Made the entire recipe so we could have the leftovers for lunches. My husband raved about it last night and again after having it for lunch. Will be making this often.
I have made this so many times for my husband and me and we LOVE it! So simple and easy. But I want to make it for a dinner party with 9 people Although this dish is easy to make, I hate working too much when I have guests and it does require attention and flipping. What are your thoughts on preparing the Chicken dish, slightly ahead of guest arrival (undercooking?), and then reheating it? Thanks Jenn
Hi Tissa, You can definitely make this ahead of time. Since it’s dark meat, it won’t dry out. I would cook it completely (for food safety reasons) and then just reheat it briefly.
I modified this recipe which is something I NEVER do (and don’t like doing) but my husband will only eat chicken thighs grilled. Seeing Jenn’s previous comment which recommended against grilling the thighs due to the sauce, I decided to grill the thighs and finish them off under the broiler with the last couple of steps that involved glazing the thighs with the sauce. This resulted in a sauce that I was able to pour over the thighs before serving which really amplified the flavor. This was a great, quick recipe and I think it tasted great grilled and finished under the broiler. I am sure it tastes just as good with the complete broiler method also. Will definitely make again!
Hi Jennifer,
I love your recipes and have bought both of your cookbooks. Recently, I have been told I should lower my salt intake. This recipe looks delicious but your nutritional guide says that the per serving sodium amount is 900 mg. Short of just leaving all salt in the recipe off, do you have any suggestions about modifying it?
Thank you!
Thanks for your nice words about the recipes and support of the cookbooks! The only thing that really contributes to the sodium in this recipe is the salt so I’d try cutting the salt in half and then, if necessary, adding a bit more salt to taste when serving. Hope you enjoy if you make it!
I just made these last night. They are becoming a family staple. I have them on repeat. I really think they are delicious. Thanks for such wonderful well written recipes.
Jennifer,
My husband and I loved these chicken thighs. They were moist and delicious and just as good for leftovers. As usual a wonderful recipe. Thanks.
Linda
I’ve made this with thighs before and it was AMAZING!! Could I do it with wings and just adjust the cooking time? If so, how long would you estimate for the wings? Thanks!
Glad you like it Kate! For wings, I would bake (instead of broil) them — Line a baking sheet with heavy-duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil. Bake the wings in a 450-degree oven for approximately 35 minutes (but keep an eye on them). Then move the chicken to about 6 inches under the broiler and broil them for 3 – 5 minutes until lightly charred and crispy. I’d love to hear how they turn out!
Could these chicken thighs be grilled instead?
Hi Suzanne, I don’t recommend grilling these. The pan collects the sauce, which would get lost on the grill.
This recipe is amazing! Simple, fast and ingredients are ones you likely have on hand. It’s a huge hit at home and has just the right heat for anyone. Thank you for sharing this.
Hi Jenn!
I haven’t made this recipe yet but was wondering if I can use chicken breast and grill them?
We LOVE everything we’ve made so far from your website and cookbooks!
Thanks for your nice words about the recipes — so glad you like them! I’d stick to broiling here, as the pan collects the sauce, which would get lost on the grill.