Hot Honey-Glazed Chicken Thighs Recipe

Hot Honey Glazed Chicken Thighs features tender, spice-rubbed chicken finished with a bright, spicy honey glaze.

A week or two ago my 10-year-old asked to help make dinner. I had a package of chicken thighs thawed but no plan, and he asked for “spicy” chicken. We mixed up a simple spice rub, used the big jar of honey from the pantry for a glaze, and finished the thighs on the grill. They were an instant family favorite, and I’ve made them again under the broiler when the weather didn’t cooperate. This quick, adaptable recipe is great for weeknights and entertaining alike.

How to Make Hot Honey Glazed Chicken Thighs

This recipe includes two reliable cooking methods: grilling and broiling. Grilling adds smoky char and is our family’s preferred approach, but broiling in the oven produces excellent results when a grill isn’t available. The preparation is the same either way: toss the thighs in a simple spice rub, whisk together the honey glaze, then cook and brush the glaze in the final minutes so it bubbles and caramelizes without burning.

Start by combining the spices with a tablespoon of neutral oil in a medium bowl. Add the chicken and toss to coat evenly. For the glaze, stir liquid honey with apple cider vinegar and red pepper flakes; keep the glaze warm or at room temperature so it spreads easily.

Grilling Method

Preheat the grill on high, then clean the grates and reduce the heat to medium. Place the seasoned chicken thighs directly on the grates and close the lid. Cook for about 5 minutes, then flip. After the second side has browned, brush the cooked side with half of the hot honey glaze and close the lid for another 2 minutes. Flip again, brush the remaining glaze onto the other side, and cook 1–2 minutes more to set the glaze. Increase heat briefly to medium-high if you want extra caramelization, watching carefully so the honey doesn’t burn. Use an instant-read thermometer to confirm the thickest part of the chicken reaches 165°F, then transfer to a clean plate and serve.

Broiler Method

Move an oven rack to the top position and set the broiler to high. Line a baking sheet with aluminum foil and, if you have one, place a wire rack inside the sheet; you can also place the chicken directly on the foil. Arrange the spice-rubbed thighs on the rack and broil for 5 minutes, then flip and broil 5 more minutes. Brush half the hot honey glaze over the tops and broil 2–3 minutes more until the glaze bubbles and begins to char. Flip, brush the remaining glaze, and broil an additional 1–3 minutes. Broilers work quickly and intensely—stay close and watch for flare-ups or burning. Remove the chicken when it is cooked through and the glaze is glossy and slightly charred.

Ingredients

• 1 tablespoon neutral oil (canola, vegetable, or similar)
• 1 1/4 teaspoons kosher salt (or MSG-salt if preferred)
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika (regular paprika can be used)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne (reduce or omit for milder heat)
• 8 boneless, skinless chicken thighs
• 1/4 cup liquid honey (warm if crystallized)
• 1 tablespoon apple cider vinegar (or other vinegar or lemon juice)
• 1/2–1 teaspoon red pepper flakes (adjust to taste)

Equipment and Notes

• Gas or charcoal grill (optional, for grilling method)
• Baking sheet and aluminum foil (for broiling)
• Wire rack (optional, recommended for broiling)
• Silicone brush for glazing
• Tongs and an instant-read thermometer

Using garlic powder instead of fresh garlic prevents burnt, bitter bits when cooking over direct high heat. If your honey has crystallized, gently warm it until liquid before making the glaze. The recipe is naturally gluten-free and dairy-free as written.

Serving Suggestions and Nutrition Notes

Serve these hot honey thighs with a simple green salad or roasted vegetables and a grain like rice, farro, or mashed potatoes to make a complete meal. The recipe yields about four servings (roughly two thighs per person). Nutrition provided with the original recipe estimates about 348 calories per serving and includes carbohydrates, protein, and fat values—adjust portion sizes to match your needs.