This post may contain affiliate links. Please read my disclosure.
These spicy Baked Honey Chicken Thighs are marinaded in apple cider vinegar, garlic and spicy chilies, baked to crisp, juicy perfection, then caramelized with sweet honey for the most amazingly delicious sticky honey roasted chicken thighs.
The sweet of the honey with the savory, spicy chilies adds such an amazing dimension to the flavors. I love it. YOU will love it.
This recipe is incredibly simple to make, healthy, and just so amazingly delicious. I could not get enough of that sweet and savory caramelized chicken skin. Isn’t chicken skin the best?
I could just eat the skin. But then I’d be missing out on the tender, juicy, flavor packed pieces of dark meat chicken….yum. I mean guys, this recipe is so easy and so delicious, it’s really the perfect weeknight meal.
The Ingredients for baked Honey Chicken Thighs
This recipe calls for jarred garlic instead of fresh because I want the juices from the jarred garlic as part of the marinade. The briny flavor of that garlic juice is what we’re after.
The remaining ingredients are very easy to find at your local grocery, or you can stock up on some of the ingredients through the below Amazon link (I earn a small commission to help me keep this site running if you buy through these links):
How to make Baked Honey Chicken
Combine marinade ingredients with chicken and place in the fridge for 6-8 hours. An hour before cooking, add the juice of a lime in the marinade. We don’t add it before because the citrus will cook the chicken if it’s left on too long.
Place the chicken on a rack over a parchment paper lined baking sheet. Sprinkle both sides generously with salt.
Bake at 350 degrees for 30 minutes per side. Remove, baste with honey, and cook another 5 minutes per side, basting again when you flip the chicken. Skin should be crisp when chicken is done. If it isn’t, pop it under the broiler for a minute or two to crisp it up. Internal temperature of the chicken should be 165 degrees and juices should run clear.
Be careful not to burn it as the sugar in the honey will speed up the burning process and likely set off the fire alarm to your building if you leave it too long. So I’ve heard. Lesson here? When you are using the broiler, DON’T EVER WALK AWAY from it. My intentions have always been good, but it’s amazing how quickly the brain forgets sometimes. Until you turn around and see smoke…or flames. Possibly both. Again, so I’ve heard…
Is baked honey chicken healthy?
This baked honey chicken is packed full of lean protein, however, the dark meat contains more saturated fat and cholesterol than white meat. Also, the skin of the chicken is not good for you. That said, overall this is a relatively healthy recipe. To make it healthier, substitute boneless, skinless chicken breasts. Note the result will not be as tender and juicy.
How long do you cook chicken thighs in the oven at 350?
It will depend on the size of the thighs, but rule of thumb is 30 minutes per side, or until juice runs clear. The temperature should be 165 degrees when finished cooking.
Tools used to make honey baked chicken thighs
More great chicken recipes….
Masala Roasted Chicken
Instant Pot Coq Au Vin
Roasted Chicken Thighs with Citrus Corn Gravy
Chicken Braised in White Wine
Chinese Braised Chicken Feet
Roasted Miso Butter Chicken Thighs
Crispy Thai Fried Chicken and Waffles
Did you make this honey baked chicken? Rate it and leave me a comment below to let me know how it turned out!
Spicy Baked Honey Chicken Thighs
- 2 lbs. chicken legs or thighs
- Juice of 1 lime
- 2 tbsp. honey
- 2 tsp. sea salt
- 1 jalapeno, diced
- 1 tbsp. minced garlic with juice, jarred
- 1/2 cup apple cider vinegar
- Combine marinade ingredients with chicken and place in the fridge for 6-8 hours. An hour before cooking, add the juice of a lime in the marinade. Let sit for an hour.
- Preheat the oven to 350 degrees. Spread the chicken on a rack over a parchment paper lined baking sheet. Sprinkle both sides with salt and baked for 30 minutes per side.
- Remove, baste with honey, and cook another 5 minutes per side, re-basting when you flip the chicken.
- This recipe calls for jarred garlic instead of fresh because I want the juices from the jarred garlic as part of the marinade. The briny flavor of that garlic juice is what we're after.
- Skin should be crisp when chicken is done. If it isn't, pop it under the broiler for a minute or two to crisp it up. Be careful not the burn it as the sugar in the honey will speed up the burning process.
- The internal temperature of the chicken when done should be 165 degrees and juices should run clear.
Did you make these honey glazed chicken thighs? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!