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.
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.