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!
4chicken thighsbone-in, skin-on, about 8 ounces each, see notes.
1/2cupapple cider vinegar
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 pieces 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 pieces. 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 pieces and enjoy!
This recipe as written is a little spicy. If you prefer less heat, add less red pepper than the recipe calls for. Be sure to use an oven-proof skillet to pan-sear and bake your poultry. 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. When checking to see if the poultry is 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 breasts, use bone-in, skin-on. 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 an instant-read meat thermometer.To minimize splatter and a mess on your stovetop, use a screen splatter guard when pan-searing the chicken. When measuring honey, if you spray your measuring cup with Pam or another non-stick cooking spray it makes it easier to pour the honey out. The size of chicken pieces varies widely these days, and actual oven temperatures can vary by 25-50 degrees. That's why it is important to use a meat thermometer to know for sure when they are done. If your pieces are larger or smaller than mine, your cooking time may be more or less.