Packed with flavor, tender, and juicy, Honey Baked Chicken Thighs with a honey glaze is one of my favorite recipes, and once you try it, I know you will love it, too!
4chicken thighs,bone-in, skin-on, about 8 ounces each,
½cuphoney
½cupapple cider vinegar
1teaspoonred pepper
1teaspoonground cumin
1teaspoongarlic powder
½teaspoonkosher salt
2teaspoonscornstarch
2tablespoonswater
Instructions
Preheat the oven to 375°F.
Pat the thighs dry with a paper towel. Add olive oil to a large oven-safe skillet or cast-iron skillet on the stove over medium heat. When the oil is hot, add the thighs, with the skin side down. Pan-sear for about six minutes or until the skin is golden brown. Turn the thighs over and sear for an additional three minutes. Remove the chicken from the skillet and set it aside. Pour all but two tablespoons of the drippings out and place the skillet back on the stove.
Reduce the heat to medium-low. Add the apple cider vinegar, honey, red pepper, cumin, garlic powder, and salt to the skillet. Simmer for three minutes and stir occasionally.
Combine the cornstarch with the water and stir with a fork until it 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 thighs back to the skillet, with the skin side up, and spoon glaze over each piece. Place the uncovered skillet in the oven and bake for fifteen minutes.
Carefully remove the pan from the oven and spoon additional glaze over the pieces. Return the skillet to the oven and cook for ten minutes more or until the thighs have reached an internal temperature of 165°F as measured by an instant-read meat thermometer.
To serve, spoon additional honey glaze over the thighs and serve hot.
Notes
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 or cast-iron skillet 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. Be extremely careful when removing a skillet from the oven. After removing it, 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, insert your meat thermometer in the thickest part of the thigh, not touching the bone. To minimize splatter and a mess on your stovetop, use a screen splatter guard when pan-searing the chicken. When measuring honey, spraying your measuring cup with Pam or another non-stick cooking spray 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 essential 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. The ingredients in this recipe, as listed on the recipe card, are gluten-free.