Go Back Email Link
–+ servings
Hot Honey Chicken plated on a white ceramic dish with a glossy sweet-heat glaze, garnished with fresh thyme and chili flakes, served alongside roasted vegetables

Hot Honey Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 2 lbs boneless skinless chicken thighs about 6-8 pieces, patted completely dry
  • 1 tsp kosher salt
  • ½ tsp black pepper freshly ground
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp olive oil for searing
  • ⅓ cup raw honey unfiltered preferred
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1½ tsp red pepper flakes adjust to heat preference
  • 1 small red chili thinly sliced, optional for extra heat
  • 1 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce or tamari for gluten-free
  • ½ tsp kosher salt
  • fresh thyme or rosemary sprigs optional
  • extra red pepper flakes for serving
  • flaky sea salt for finishing

Instructions
 

  • Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry on both sides using paper towels — this step is critical for a good sear.
  • In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Season the chicken generously on both sides with the spice mixture.
  • Heat olive oil in a large oven-safe skillet (cast iron preferred) over medium-high heat until shimmering and just beginning to smoke.
  • Place the chicken thighs smooth-side down in the skillet in a single layer. Do not crowd the pan — work in two batches if needed. Sear without moving for 4-5 minutes until deeply golden and the chicken releases naturally from the pan.
  • Flip the chicken and sear the other side for 3 minutes. Transfer chicken to a plate and set aside (it will finish cooking in the oven).
  • Reduce heat to medium. In the same skillet, melt the butter. Add the minced garlic and red pepper flakes (and sliced chili if using). Sauté for 60-90 seconds until fragrant, stirring constantly — do not let the garlic burn.
  • Pour in the raw honey, apple cider vinegar, and soy sauce. Stir to combine and let the glaze bubble and thicken for 1-2 minutes over medium heat. Taste and adjust salt as needed.
  • Return the seared chicken thighs to the skillet, nestling them into the hot honey glaze. Spoon the glaze generously over each piece to coat.
  • Transfer the skillet to the preheated oven and bake for 15-18 minutes, basting with the glaze once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is caramelized and sticky.
  • Remove from the oven and let the chicken rest in the pan for 5 minutes before serving. The glaze will continue to thicken slightly as it cools.
  • Spoon any remaining glaze from the pan over the chicken. Garnish with fresh thyme sprigs, extra red pepper flakes, and a pinch of flaky sea salt. Serve immediately over rice, mashed potatoes, or roasted vegetables.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth to revive the glaze. Freeze: Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. Heat Level: For mild heat reduce red pepper flakes to ½ tsp. For serious heat add ¼ tsp cayenne to the glaze. Gluten-Free: Swap soy sauce for tamari or coconut aminos. Make-Ahead: The hot honey glaze can be made up to 2 weeks ahead and stored in a sealed jar at room temperature.
No ratings yet