So, I got a really excellent deal on chicken thighs this week – $0.99 / lb. Ironically, the regular 2 lb. package was the same price as the large, 5 lb. “value pack.” No sale or anything! Sometimes you just need to look a little closer!
Obviously, not every store will have this fantastic deal on chicken thighs, but this recipe will probably be pretty inexpensive either way. The other ingredients required are also fairly inexpensive.
I used 8 of the 10 chicken thighs in the package and froze the other two for later use. The thighs were pretty big, so I am costing it out at one thigh per serving. Also, I experimented with skin-on and skin-removed thighs and, I have to say, the skin-off was much better!
If you’re not into spicy, you can leave out the cayenne and this recipe will still be excellent! The seasoning glaze is a great mix of sweet, smokey, and garlicky. The cayenne just gives it an extra kick.
This recipe is super easy to prepare and requires little attention, so you can use the extra time to prepare a salad or whatever side dishes you want!
Honey Spice Chicken Thighs
Servings 8Ingredients
- 8 chicken thighs (about 4 lbs) ($4.16)
- 1/3 cup honey ($0.59)
- 1 Tbsp cider vinegar ($0.06)
- 1 Tbsp chili powder ($0.15)
- 1/2 Tbsp garlic powder ($0.08)
- 1/4 tsp smoked paprika ($0.02)
- 1/2 tsp cumin ($0.03)
- 1/4 tsp cayenne pepper ($0.02)
- 1 tsp salt ($0.02)
Instructions
- Preheat the oven to 400 degrees. In a small bowl, combine everything except the chicken thighs (honey, cider vinegar, chili powder, garlic powder, smoked paprika, cayenne, cumin, and salt). Stir until combined.
- Remove the skin from the chicken thighs if desired. Place the chicken thighs either on a roasting pan or a baking sheet covered with foil. A roasting pan can be simulated by placing wire cooling racks over a baking sheet to allow juices to fall below the chicken. Brush the honey spice mixture over the surface of the chicken thighs, using about half of the total honey mixture.
- Place the chicken thighs in the fully preheated oven. Roast for about 20 minutes. Remove the chicken thighs from the oven and use the remaining honey spice mixture to brush on a second coat. Return the chicken to the oven and roast for another 20 minutes. Serve hot.
See how we calculate recipe costs here.
Notes
Nutrition
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Step By Step Photos
This is the chicken that I bought. I think I stared at the prices at the store for a good 2-3 minutes in disbelief. It was seriously the same price for a 2lb. package of four chicken thighs. Ha! I used 8 of the 10 and froze the other two.
I made my own roasting pan by placing two wire cooling racks over a baking sheet. I used the foil for easy cleanup. You can also cook them directly on the baking sheet if you don’t have the wire racks. I experimented with skin on and skin off. The skin off was definitely better and more flavorful. The honey does a great job of keeping the chicken moist even without the skin there.
The honey spice mixture includes: honey, cider vinegar, chili powder (not spicy), garlic powder, cumin, cayenne (spicy), smoked paprika, and salt.
Stir everything together.
Brush about half of the honey spice mixture onto the chicken. Place it in a fully preheated, 400 degree oven for 20 minutes.
After 20 minutes, take the chicken out and use the rest of the honey spice mixture to brush on a second coat.
After you’ve fully coated the chicken with the rest of the honey spice mixture, put it back in the oven and let it roast for another 20 minutes.
And then it looks like this and tastes delicious! Serve hot.
YUM.
Could do this in the grill?
I’m sure you could! There is a change that the honey will encourage the chicken to stick a bit so just be aware of that and don’t flip it until it releases easily.
DELICIOUS
It was absolutely delicious. Super quick and great for meal prep. 10/10 would recommend.
Delicious! I left the skin on and it came out crispy. Not too much heat just great flavor.
Can this be done in an air fryer?
We haven’t tried that yet, but I bet it would be good!
I’m excited to try this! But I’m curious about the calorie count. It seems a little high and I just wanted to double check. Thank you!
Thanks for noticing that! Indeed, the nutrition information was wildly high because the widget we use (Spoontacular API) was misidentifying one of the ingredients! I’ve updated the nutrition estimates, and you should see those changes at the bottom of the recipe now! ~ marion :)
Just a reminder: These nutritional figures should only be considered a rough estimation, and they do not constitute actual health advice. If you have dietary restrictions related to a health condition, please consult a doctor or certified nutritionist for guidance on developing a meal plan that’s right for you. You can learn more about Spoontacular API and read our full nutrition disclaimer here: https://www.budgetbytes.com/nutrition-information-disclaimer/
Can you make this with chicken breast?
You could probably do something similar with chicken breasts, but I would use a different cooking method. I’d probably do them in a skillet instead to make sure you get that nice caramelization before the chicken gets overcooked.
I just made this recipe. Yum! It has me curious about what else that apple cider & honey mix can go on! That was a nice balance of flavor!
I bet it would be great on pork!
Followed instructions, but my oven must be too hot; mixture started burning on chicken skin. I find recipes that use honey usually burn in my oven 🤔
Can I leave out the vinegar i dont have any?Or what would be a good sub?
Beth’s recipes are AMAZING. and EASY! Love them ALL. I don’t think I’ve made this honey spice one – what are other good sides with this dish?
Hi Beth, could this easily be turned into a crockpot meal?
I think all of the moisture that comes out of the chicken while cooking would collect in the slow cooker and cause them to “stew” and then the honey spice rub would come off. I’m just not sure it would work out as well.
My mom makes this in the Crock-Pot, and it’s really good! It kind of creates a sauce that’s good over something like mashed potatoes or rice!
Loved this recipe! I used boneless thighs, which “unfolded”. So I brushed the inside of the thighs with the honey mixture and then folded them back up for baking. It carried the flavor all the way through! The honey definitely does keep the moisture in.
Thanks, Beth for all of the amazing recipes!
Beth, thank you for all these amazing recipes! I recently took a $10,000 pay cut and have never had to think about budgeting for groceries. I’m trying to spend $30 or less a week on food. Your stories and meals have inspired me to not live off rice and beans. I look forward to creating many of your dishes. A HUGEEEE hug to you for sharing them with all of us ♥️
Thank you, Jodi!! I hope you find some recipes that serve you well. :) You can do it!
Can you freeze the cooked chicken and for how long
I haven’t tried freezing this one, so I’m not sure how it would hold up.
Why do you find it necessary to include your little “sale” anecdote in this recipe? I hate these stupid stories. Post your recipe and move along
If you don’t want to read it, scroll past or move along.
I really appreciate the writing Beth includes with her recipes. As someone who has been following this website for years (and never commented until now), I appreciate sharing the journey through her very clear and engaging writing. The mission of this website is to making cooking more approachable and budget friendly and her writing gives readers a chance to see how they can adapt and better utilize their resources to cook on a budget as well as let us as readers share in the excitement of a good deal and recipe! Thanks for your hard work, Beth! I certainly appreciate it and know you do what you do for your readers!
Kelly – It’s so great how you’ve taken time out of your day to be nasty to someone. What a great human specimen you are.
I love the recipes on this site! They are consistently good and I can’t say that for many sites.
It truly amazes me that someone could be so critical. This site/page belongs to Beth, not you nor I and she shares with us so many simple and cost effective and new ways to create meals for our families that are truly different than what many of us have thought of. I know for myself, I have found many recipes that have become family favs. I do like to hear the stories behind the recipes and the shopping trips because, to be honest it makes the recipe more personal to Beth and in turn she is sharing with us.
Might I suggest to you, if you “hate these stupid stories”….. maybe it is YOU that should move along…. or better yet why don’t you share with us your blog of recipes that you take your time and energy to create and share with us and don’t forget that you do not find it “necessary” to bother us with any of the sweet and personal anecdotes that make it more than just any old recipe we can find in any cook book or online…..
Bottom line…… appreciate what is shared with you asking nothing in return and if you do not like it or cannot be bothered…. move along and it is ALWAYS okay to keep your negative thoughts to yourself in cases like this………..
p.s. I am making these again tonight. Thank you Beth! :-)
I can’t even with this rude comment. Thank you Beth. You are by far one if my Favorite food bloggers and I’m quite sure many others can say the same. Keep up the Great work and the stories in as many DETAILS as you desire!
Hey Kelly Curmudgeon ! I loved this site at first sight because Beth makes it easy to just get right to the recipe, unlike many other sites, you can easily go directly to the ingredients and the directions, that is why I really appreciate this site, plus it is budget friendly and I love her recipes . So na na boo boo you curmudgeon!
I agree with move along. I look forward to seeing what Beth posts each week
This recipe was so easy to follow and was easy even for a beginner cook. It is so good and filling. Made enough for 5 meals.
This recipe is definitely a keeper. I used Blue Agave syrup instead of honey and poured it all over chicken breasts in a baking pan. Cooked them 20 minutes, turned them over and cooked another 20. Delicious! Thank you!
Hi, this might be a silly question but what is cider vinegar? Is that short for ACV?
Yes apple cider vinegar.
I’m excited to try this for dinner tonight, with moroccan crockpot lentils and naan. A bit of an odd mix, but I love your flavors and I think this will pair nicely.
I never comment, really.. some people just say that to compliment.. but really, this is a first. I comment because the recipe is so easy, and delicious. Thanks! Will make again, again and again
Excellent chicken! Followed directions with no changes, loved it! This ones going on the rotation list. Next time I may make 50% more sauce so I can cover the underside of the chicken as well!
Anyone tried this with turkey? have lots of pieces from after thanksgiving sale. wonder how I would have to adjust ecipe
I can’t tell from the photos but are you brushing this on both sides of the chicken?
I’d brush it on both sides before baking, but when you do the extra layers just brush the top to make it easier.
So I don’t normally comment, but this recipe was amazing! I switched out the thighs for breasts and cut the cooking time by about 5 minutes, and we all loved it! Just the right amount of sweet and spicy. We will be making it again. Thanks!
Hi Beth,
Can you help me troubleshoot something? I primarily use your website as my main cookbook, inspiration board, kitchen guide, etc, and pretty much everything I’ve made from this site is a winner. However, this recipe came out kind of blah, and I’m not sure what I did wrong. It’s got all the things I love – spice! chili! honey! chicken thighs – but all I can taste is chili powder, which is not great on its own. It just tastes like dry chili powder. The only big difference I can note between our two preparations is that I used boneless thighs. Should I maybe try cooking the spices first for a minute or two with a little oil to cook out the powder taste? Or toast them in a dry skillet?
Thanks so much!
Hmm, you could try that, but be very very careful not to burn them. I think I would just try reducing the chili powder a bit. It may be that the one you have is just not very flavorful (tastes more powdery than spice-like)? How old is the bottle? Spices will lose flavor over time and then you might be left with just a powdery taste.
Oddly, it was a brand new bottle. Purchased and opened the day I made this recipe; could that account for the overwhelming flavor? It was pretty cheap…
Hmm, I’m going to say fault is the fact that it was a cheap chili powder. Sometimes cheaper brands use lesser quality ingredients and may even use fillers.
These were great grilled! My family can’t wait to eat the leftovers,
I made this recipe..so delicious!
Can you use boneless chicken thighs????
Yes, although they’ll probably cook faster. :)
These were awesome!! My husband said to add it to our fridge’s “make again list” .. a list starting to become dominated with budget bytes recipes!
I had cooked this for a group of friends, during a get together, and it was a SMASH!
I liked how easy it was to make, and how economical. My mouth liked the taste!
I give this 5 out of 5 stars!!!!!
I live alone so I can’t make up too big a batch. I was wondering, how long do you think the sauce would keep in the fridge, in a mason jar?
Probably around five days or so.
Family loves this meal…..They have no clue it’s a budget meal..!!!! Our lil secret
Baking right now- no honey so I used Maple Syrup. Waiting as I just popped into the oven!! Will come back & rate,etc.
So how did it turn out – using the Maple Syrup?
I wish I could give this recipe like, 15 stars. Everything I’ve made from Budget Bites has been totally on FLEEK!! I used boneless, skinless chicken thighs and WOW. I just can’t get over how easy this was to make….And just delicious! Thank you for yet another yummy dinner! :)
Please don’t say “on fleek.” We already have enough retarded made-up words in young people’s vocabulary.
Please don’t use retarded as slang for stupid.
Yes, Beth.
Yes
Yes
Yes.
Thank you
How rude of you to say that!
I’m referring to Daniel.
To bw fair, most words were, at one point in time, “[stupid] made-up words in young people’s vocabulary.”
“retarded” has been an inappropriate word to use in that context for the last 15 years or so. I bet you still use oriental too, am I right? Crawl out from under your rock and see the sun.
I made this tonight, and it was absolutely amazing!
It’s hard to find recipes that everyone likes (I have 1 very picky eater), but this was 5 stars all the way around! I will be making this often! I didn’t use the rack method, but I will be sure to do that from now on. The juices from the chicken may cause the seasoning to “fall off”, so using the rack will definitely make this perfect.
Making this right now and the smell is heavenly. One problem: the glaze keeps slipping off the chicken and onto the pan. Any tips on keeping the glaze on the chicken? Thanks!
I would like an answer to this, too, if possible.
Hmm, I haven’t had that issue, but maybe the pork chops were too moist? Perhaps drying them off really well with a paper towel before coating in the spicpes will work.
Maybe you put it on bake instead of broil? Cause that’s what happened to me accidentally
That happened to me, too. I think the chicken was too wet (I had rinsed it before cooking), and I didn’t use the rack. I’ll have to pat the chicken dry and try and see if the rack will help. That sauce was too delicious to be pooled at the bottom of my baking pan! This is definitely going on my “make again” list. And my kitchen smells fantastic. Served with a baked potato and wax beans. I can’t wait to take leftovers for lunch tomorrow.
I just wanted to ask if the finish picture is showing the chicken served with home-fries and sour cream? Never tried that before and was wondering if there is a recipe for them… Love your website… Just found it today and will definitely be using it to make my cooking nights my cuddle nights with my sweetheart… :o)
Yes, those are the Loaded Baked Potato Fries :)
I just got a $0.99 deal on chicken thighs so I tried this out. It was great! I only made 3 thighs, skin removed (just for my husband & I), so I halved the sauce but the spice mixture and timings are absolutely spot on! I will definitely make this again, probably next week with more of the thighs I got! I served it with garlic roasted asparagus :)
This is the best chicken thigh recipe I have and I never have leftovers when I cook this. I give this recipe 10 stars!
This turned out really nice. My boyfriend gobbled it down in minutes. I had an interesting thought, keep everything in the recipe, but add maybe a tbsp or so of unsweetened cocoa powder & you’d have some delicious mole chicken. OR, add finely ground coffee for some breakfast eats. OR slice the chicken into strips, then roast for a shorter time, make some black bean salsa, slice up some veggies, get some tortillas & tadah, chicken burritos!
I made some changes but it turned out perfect! I didn’t have honey so I used agave instead (honey would be better). I also left out the chili powder and cayenne. I used a homemade steak seasoning in its place. I also substituted celery salt for the regular kind. This was so good!
So basically you made a completely different recipe.
Thank you!! I hate reading reviews like this! I want reviews telling me what worked or didn’t with the original recipe.
thanks. I really like seeing variations. It makes it easy to improvise when I don’t have something on hand or want to tweek an old favorite.
Making this nummy recipe for a football get together for Seahawks Sunday. A fan favorite.
This is one of my favorite chicken recipes. I’ve been out of a couple of the spices a few times, and it’s still good. I usually make it with drumsticks.
Made this on the grill with skin-on bone-in quarters. I cut the breast in half so that it was about the same size as the thighs. It was DELICIOUS.
This was great! It made enough sauce for 10 boneless thighs. So delicious and a perfect way to cook up a bunch of chicken for a party or for batch cooking for yourself :)
This was great! It was easy to mix up with stuff I already had in the pantry and it was so easy to just pop in the oven. Definitely a new addition to our ‘go to’ list.
I really want to try this recipe! Are the chicken thighs you used bone in or boneless? Does bake time vary if I’m using boneless, skinless thighs?
Hi Theresa! I can’t believe that I didn’t mention in the recipe that those were bone-in. :P Sorry about that! You can definitely do this with boneless and cooking time will probably shorten a bit. Usually meat with the bone takes a little longer to cook through.
Not bad but not the best Ive ever made.
I agree.. I could probably drink the sauce lol! its soooo good. You can really taste the cumin which I love. I made the sauce without the cayenne and just sprinkled it on my boyfriend’s pieces but I don’t think that it would have been overly spicy if i added it into the whole thing. I think the cayenne would add the perfect kick to the dish.. I can see myself using this sauce for other items.. ribs like one person said is a good one.. I think it would go really well with drumsticks or chicken breasts :)
I made this one the other night, loved the spicing it was awesome. Served it with some potato salad and it was a wonderful summer dinner. Thanks for the recipe!
Loved it. I actually upped the spices. Because we love spicy. Great easy recipe.
I made this for my family. Two picky middle school boys both loved it (we all did!). Thanks for sharing a great recipe!
I didn’t get quite as good of a deal as you, but managed to get a pack of 6 thighs for $1.29/lb. Made this tonight and man it was good. I’ve been pretty much living off of the recipes on your site. Thank you for all the great ideas! I love the variety of recipes you put up, and of course as a grad student I love how easy and cheap you make everything!
Sensational…. I could quite happily drink that honey mixture when its warm, its delicious. Thanks!
I made this in crockpot and it turned out delicious! Great blend of spices.
Do you remember how you did this in the crock pot?
Thanks!
I was looking for yet another new recipe and as usual I was not disappointed! We only had skinless boneless chicken breasts so I used that with my favorite kitchen gadget – our grill pan. My husband was so impressed and loved it. I only made one small addition of fresh minced garlic to the sauce.
It was so good with enough heat to be flavorful but not overpowering and you can adjust as needed of course per taste. I’ll have to try roasting it next time!
We just tried this tonight with chicken thighs and the glaze was wonderful! I’m definitely saving this recipe, and am already thinking of other meats to use it with. Ribs on the grill comes to mind :) Thanks!
made this last night, must say i was impressed, everything came out great! My husband loved it.
Hi all! I’ve made this a couple of times, and because we grow most of our own food on our homestead, we added a spaghetti squash, cut in half, to the preheated oven about 10 minutes before the chicken. We cooked it all on the same rack and then used the spaghetti squash as a bed for the chicken. The sweetness of the squash was great with the spiciness of the chicken. Squash are cheap and it helped add a starch to the meal.
That sounds fantastic!
just made them tonight. what a hit! they tasted great and they are all gone! wish there were more for tomorrow!!!
Question regarding the chicken – if I were using just chicken legs would you change the cook time at all? Thanks!
Hmm, I guess it all depends on the size. I’m not sure how long they would take, exactly. I usually just keep an eye on them and take them out when they look good and done.
I used this recipe with chicken breast tenders and cooked them on the BBQ. I was totally blown away by how moist and flavourful the chicken turned out! I had it in a roll with some salad and it was honestly the best chicken sandwich I’ve ever eaten.
This recipe is fantastic! I used the glaze on chicken breasts which I pounded thin and we grilled them. The glaze got a nice crisp to it and man was it good!
I made this with a whole chicken that I cut into parts. It was amazing. I don’t like siracha (don’t judge me), so I subbed that Korean spicy paste you can get at Asian markets, and I used rice vinegar instead of cider vinegar. I also took the skin off my chicken before cooking, and I totally got complimented by my husband on my ingenuity using the cooling rack in a baking dish (I owned up that it wasn’t my idea…eventually…). The only recommendation I can suggest is to grill the meat (we’re doing the marinade with pork chops this week) because the charred bits were sooo yummy.
Nice! Those are great substitutions… and no judgement here about the sriracha ;) Everyone is different!
I know this is an older post but I don’t see mention of siracha in the ingredients, so I’m not sure why Helena mentioned leaving the siracha out. Can you clarify?
My guess is that she left the comment on the wrong recipe. She probably meant to comment on Honey Sriracha Chicken Thigh recipe?
This looks delicious!I know what we’re having for dinner tonight. Thanks!
I just got 5lb of chicken thighs for 4.91. You just gotta catch them on sale or marked down. I’m making this tomorrow. Wish me luck!
Sounds delish, but $4.16 for 4 lb of chicken? They are $3.99/lb where I live.
Made this for dinner tonight, delicious! I used leg quarters because they were only .79/lb and cooking time was the same. Thanks for the wonderful recipe!
It should be okay to mix the sauce and keep it. I’m not sure exactly how long it will last, but none of the ingredients are prone to spoilage. I would still suggest keeping it refrigerated, just in case.
Have been using this recipe for some time! Thank you :) I was wondering if I would be ok to store pre-mixed, in a bottle or jar. I have no idea how long it would keep for though.
Ashley – Hmm, I’m not sure I understand. Do you mean cut the chicken up when raw, coat with the sauce, and then bake? If so, it will probably just cook faster due to the smaller pieces. I can’t say for sure how long, though, so you’ll just have to keep an eye on it. I wish I could help more!
Hey Beth, if I cubed the chicken breast instead of putting it straight in the oven, how would I cook it?
Ashley – This would definitely work with chicken breasts. It’s kind of a classic American dish so you could serve it with roasted potatoes, a pasta salad, a green salad, green beans, macaroni and cheese… things like that. Try to serve it with one vegetable and one starchy side dish.
Could I use chicken breast with this recipe and what would it be best served with?
This recipe came out amazing…another winner from BB!! Everything on here is absolutely amazing; BB has never failed me! I used a little extra maple syrup in addition to the honey (I like it extra sweet!) and it came out great.
This recipe sounds excellent! I love cooking Chicken Thighs in the broiler…about 7 minutes on each side and they are DONE! Easy!!!!
Yum!!! I used chicken breasts and cooked them 10 minutes, brushed them, then another 15, and they were perfect. I didn’t realize I was out of cayenne so we left that out, but it was still delicious!
Anon – You’ll definitely want to thaw them first.
Can these be made with frozen breast, or do they need to be thawed? If so, how long do you cook the frozen breast for?
Anon – they were bone in thighs, but I’m sure it would work with boneless as well.
Are these boneless thighs? I can’t quite tell from the pics.
Great Recipe! Made it tonight and LOVED it.
This is an excellent recipe. We like things “thai hot” so we tripled the amounts on the spicy stuff, and it still came out great.
And it was great! Even better than expected. I loved it with the maple syrup instead of honey.
Oh and I also made the “loaded baked potato fries” that is served with this recipe and they both go very well together, boyfriend and I loved it!! and so did our dog :)
this was so delicious, i could still taste the flavor in my mouth after hours of eating it. My and my boyfriend loved it, ABSOLUTELY LOVED IT! Thank you so much for having an amazing blog and being an amazing cook/chef!! Its official, this is where i’m picking my everyday meals :)
Anon – Sorry I didn’t respond to your vinegar questions in time!! I would probably use the red wine vinegar… or, actually, I think I’d try lemon juice before the red wine vinegar. I hope yours turned out well!
Cooking it now…with real maple syrup, since I’d run out of honey. Can’t wait – it smells great.
Trying this recipe tonight. It looks great. What other types of vinegar can I substitute for the cider vinegar. I have red wine, white wine and balsamic.
Love this recipe!! I did add a TBSP of brown sugar to cut the heat because I have small kids. SO GOOD!! Thank you for sharing!!
WOW this was amazing!!! I will be making this weekly I am sure especially on the BBQ
Balsamic would be okay, but I think lemon juice would blend better with the spices.
could balsamic vinegar work instead?
this looks so good. do you have any ideas for replacements of the cider vinegar?
Thanks for sharing this recipe. We had it last night with sweet potatoes and asparagus and it was delicious! My hubby said it was the best chicken I had made in a long time.
Beth- Can I just say a heartfelt THANK YOU for your blog?
The chicken recipe is divine – I grilled mine on the gas grill, and it was great! Good basic sauce, and a wonderful idea starter, as most of your recipes are. Thanks for all your inspirations! You are my go-to girl!!
those look great! great idea for a glaze. trying this out soon :)
great glaze! i used chicken breasts and they were a bit dry, so I definitely recommend reducing the cooking time by about 10-15 minutes and they’ll turn out amazing.
Will try again!
Aww, as per usual, I disn,t have all the ingredients to make the exact same recipe-I’m a very bad grocery planner. BUt, I used honey, leftover onion soup, lots of chili powder, fresh garlic, mustard powder, bbq powder–It came out grrreat!
My only gripe is that the delicious sauce somehow all dripped onto the foil liner of my makeshift roaster, and I had to take out the chicken 5 minutes before the end of cooking time. Good thing though, because I used drumstick and the cooking was perrrfect. :)
Thanks for the inspiration/recipe! The drumstick came out moist & spicy–yum.
Made this tonight for dinner and it was a hit. The glaze is so flavorful, I think it would be tasty on pork chops or fish too.
I think all of the moisture that comes out of the chicken while cooking would collect in the slow cooker and cause them to “stew” and then the honey spice rub would come off. I’m just not sure it would work out as well.
I was also thinking of doing this in a crockpot, maybe just add a little broth for moisture? Any ideas?
Wooden Bird – You know, I’ve never tried to freeze cooked chicken on the bone. It seems like it would take a really long time to thaw and reheat it. I’m sorry I don’t have much advice in that department!
Anon – Fresh garlic will work just fine. Try using one clove minced.
Would fresh garlic work too, Beth? I’m out of powdered garlic.
How are these for freezing and re-heating?
I made these tonight. Fan-freaking-tastic. I put them on a bed of white rice with a sriracha moat. Glorious.
Thank you!
Jess – these would work well in a toaster oven. WAY cheaper than the regular oven, both to purchase AND to operate.
I wonder if I could make these in the crockpot somehow…our oven is busted and we are waiting on it to be fixed, but these look really good…
that cooking light recipe is my boyfriends favorite thing ive ever made EVER. i make it at least 2x a month probably. if they dont have boneless skinless thighs at my grocery store (which they sometimes dont) i do boneless skinless breast. he LOVES it, and it makes a buttload of food, which he usually takes for leftovers at work, at least once!
oooh this sounds awesome! can’t wait to try!
We just grilled chicken breasts with this recipe and they were so good! A+!
making this tonight! Somehow I had everything on hand already, except for the chicken. I’m trying it out with some thighs and drumsticks. Any reason this wouldn’t work with drumsticks?
Also I agree with the above commenter :D
That’s what I’m talking about! The first visit to your blog, not only do I get a yummy recipe, but learned a trick for the roasting pan as well. I’ll be a regular visitor now. Thanks Bethany.
Anon – Yes, those are potatoes on the plate and the recipe will be posted this week ;D
Leanne – You could definitely do it with breasts instead of thighs. It would even be great as grilled chicken breasts. You can bake them like the thighs if you want, although I’m not sure exactly how long they’ll take.
What do you have on the plate with the chicken thighs? Some sort of potato? It looks great!
Would it be possible to modify the baking time to do chicken breasts instead? My fiance doesn’t like dark meat but this sounds really tasty.
Looks amazing! :-) PS love your blog! ;-)
This looks awesome! My family loves a little spice so I can’t wait to try these at our next grilling.