BBQ-Spiced Chicken Thighs with Tangy Honey Glaze

You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes!

Courtesy of Jenn Segal

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Inspired by one of the most popular Cooking Light recipes, these BBQ-spiced chicken thighs are a huge family pleaser and super-easy to prepare. The chicken is seasoned with a Southwestern rub, broiled for 10 minutes, brushed with an apple cider vinegar-honey glaze, and then flashed under the broiler again until caramelized and juicy. Finally, the chicken is doused with a bit more vinegar to balance the sweetness of the honey and also create a delicious pan sauce. Start to finish, the recipe takes under 30 minutes! (In case you’re wondering, this recipe will work on the grill, but you’ll definitely miss those tasty pan juices for spooning over the chicken.) Serve the chicken thighs with any simple corn dish: corn on the cob, spoon bread, cornbread, corn muffins, sautéed corn, or corn salad, to name just a few.

What You’ll Need To Make Bbq-Spiced Chicken Thighs With Tangy Honey Glaze

Courtesy of Jenn Segal

It’s important to use boneless, skinless thighs as opposed to chicken breasts. They stand up better to the bold seasonings, are more flavorful, and won’t dry out. Just be sure to trim off most of the fat; I like to use kitchen shears as opposed to a knife, as it’s much easier.

Step-By-Step Instructions

To begin, combine the olive oil and spices in a large bowl.

Courtesy of Jenn Segal

Whisk to combine.

Courtesy of Jenn Segal

Add the chicken thighs and toss with the spice rub to coat evenly.

Courtesy of Jenn Segal

Arrange the chicken on a foil-lined baking sheet for easy clean-up.

Courtesy of Jenn Segal

Broil for 10 minutes, flipping once halfway through.

Courtesy of Jenn Segal

Meanwhile, combine the honey and cider vinegar in a small bowl to make the glaze.

Courtesy of Jenn Segal

Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes.

Courtesy of Jenn Segal

Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized.

Courtesy of Jenn Segal

Sprinkle the chicken with the remaining cider vinegar and serve with the pan sauces.

Courtesy of Jenn Segal

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BBQ-Spiced Chicken Thighs with Tangy Honey Glaze

Adapted from Cooking Light Servings: 4-6 Cook Time: 15 Minutes Total Time: 30 Minutes

Ingredients

For the Chicken

• 1½ tablespoons olive oil
• 1¼ teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon smoked paprika
• ¼ - ½ teaspoon cayenne pepper, to taste (optional)
• 8 boneless, skinless chicken thighs (about 2½ lbs), trimmed of fat

For The Tangy Honey Glaze

• 5 tablespoons honey
• 3 tablespoons cider vinegar, divided

Instructions

Set an oven rack in the top position and preheat the broiler. Line a baking sheet with heavy-duty aluminum foil.

In a large bowl, whisk together the olive oil, salt, garlic powder, chili powder, cumin, paprika, smoked paprika, and cayenne pepper (if using). Add the chicken thighs and toss to coat evenly. Arrange the chicken on the prepared baking sheet.

Broil the chicken for 10 minutes, flipping once halfway through.

While the chicken is in the oven, prepare the glaze: In a small bowl, use a fork to whisk the honey with 1 tablespoon of the vinegar.

Remove the pan from the oven and brush half of the glaze on the chicken; broil for 1 to 2 minutes, until nicely browned. Remove the pan from the oven and turn the chicken thighs over; brush with the remaining honey glaze and broil for 1 to 2 minutes more, until the exterior of the chicken is caramelized. Remove the pan from the oven and sprinkle the chicken with the remaining 2 tablespoons vinegar. Transfer the chicken and pan juices to a platter and serve.

Pair With

Vivian Howard’s Cilantro Lime Sweet Corn

This article was originally published on OnceUponaChef.com. Follow on Instagram