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.
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?