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.
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.