Spooning a honey glaze over baked chicken thighs in a skillet.
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5 from 1 vote

Easy Honey Baked Bone-In Chicken Thighs Recipe

Easy Honey Baked Bone-In Chicken Thighs are pan-seared and then baked in the oven in a sweet and savory glaze made with honey and apple cider vinegar. So many amazing flavors all wrapped up in one tidy package!  
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: honey glazed chicken thighs, honey baked chicken thighs, chicken thigh recipes
Servings: 4 servings
Calories: 299kcal
Author: Sharon Rigsby

Ingredients

  • 2 Tbsp olive oil
  • 4 chicken thighs bone-in, skin-on
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1 tsp red pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 2 tsp cornstarch
  • 2 Tbsp water

Instructions

  • Directions:
  • Preheat the oven to 375 degrees F.
  • Add the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken, skin side down. Cook for about 6-8 minutes or until the skin is browned. Turn and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
  • Reduce the heat to medium. Add the apple cider vinegar, honey, red pepper, cumin, garlic powder, and salt. Simmer for 3 minutes.
  • Combine the cornstarch with the water and stir until the cornstarch is completely dissolved. Add the cornstarch mixture to the cider vinegar and honey mixture and stir to combine. Cook for two minutes or until the glaze has thickened.
  • Add the chicken back to the pan and spoon the glaze over the chicken thighs. Place the pan in the oven and cook for 15 minutes. Carefully remove the pan from the oven and spoon additional glaze over the chicken. Return to the oven and cook for an additional 15 minutes or until the thighs have reached an internal temperature of 165 degrees F.
  • To serve, spoon additional glaze over the chicken thighs and enjoy!

Notes

Sharon's Expert Tips:
Be sure to use an oven-proof skillet to pan-sear and bake your chicken thighs. Skillets with plastic or rubber-coated handles are not oven-safe and you could end up with melted handles, and ruined food.
Also, be extremely careful when removing a skillet from the oven. After removing a skillet from the oven, I usually place a potholder or kitchen towel over the skillet handle to remind me not to grab it.
If you have leftovers, place the cooled chicken and glaze in a covered storage container and store in the refrigerator for up to three days. To reheat, place in a 350-degree oven for 10-15 minutes, or place in a microwave for 1-2 minutes.
When checking to see if the chicken thighs are done, be sure to insert your meat thermometer in the thickest part of the thigh, not touching the bone.
If you do decide to add chicken breasts, use bone-in, skin-on breasts. Cut them in half horizontally so they will cook in approximately the same amount of time as your thighs. Either way, check for doneness with a meat thermometer.

Nutrition

Calories: 299kcal | Carbohydrates: 9g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 381mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg