I finally perfected Spicy Honey Glazed Chicken inspired by Southern weeknight cooking, with a deceptively simple glaze that packs a secret kick.
I never thought a weeknight could turn into a little event, but this Spicy Honey Glazed Chicken did that for me. I use bone-in chicken thighs so you get that crispy skin and juicy bite, and a slick of honey that makes every bite sticky and rebellious.
It feels like Southern comfort with attitude, not the usual soft and safe dinner, and somehow it keeps you guessing bite after bite. I mess up recipes all the time and this one forgives you, so if you want to test it out try these Honey Glazed Chicken Thighs and see why people come back for more.
Ingredients
- Chicken thighs: Rich in protein, juicy skin adds flavor, higher fat but very satisfying.
- Honey: Natural sweetener that gives sticky glaze, it’s mostly sugars, adds floral notes.
- Brown sugar: Boosts caramelization and sweetness, adds moisture, mostly simple carbohydrates.
- Apple cider vinegar: Brightens the glaze with tangy acidity, balances sweetness, contains minor antioxidants.
- Smoked paprika: Smoky, mild pepper flavor, adds depth and a subtle earthy warmth.
- Cayenne pepper: Provides heat, small amount goes far, boosts metabolism slightly maybe.
- Butter: Finishes the glaze silky, adds richness and mouthfeel, increases saturated fat.
- Hot sauce: Adds vinegary heat and tang, balances sweet glaze, low calories but salty.
- Fresh parsley: Garnish adds freshness, tiny vitamins and color, makes dish look brighter.
Ingredient Quantities
- 2 to 2 1/2 lb bone-in, skin-on chicken thighs, about 6 to 8 pieces
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/4 to 1/2 tsp cayenne pepper, depending on how spicy you like it
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp vegetable oil or olive oil
- 1/3 cup honey
- 2 tbsp hot sauce (Frank’s or your favorite)
- 2 tbsp packed brown sugar
- 2 tbsp unsalted butter
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- Optional: chopped fresh parsley or sliced scallions for garnish
How to Make this
1. Preheat oven to 425°F. Pat the chicken thighs very dry with paper towels, then season all over with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/4 to 1/2 tsp cayenne (your call), 1 tsp garlic powder and 1 tsp onion powder. If you want extra flavor, gently loosen the skin and rub a little of the spice mix under the skin too.
2. Heat 2 tbsp vegetable or olive oil in an ovenproof skillet over medium-high heat until shimmering. Add the thighs skin-side down and press them so the skin makes full contact; sear until deep golden and most fat is rendered, about 6 to 8 minutes. Don’t crowd the pan, do it in batches if needed.
3. Flip the thighs and cook 1 to 2 minutes on the meat side just to color. Use a spoon to pour off excess fat from the pan leaving just a thin slick for flavor.
4. Transfer the skillet to the oven and roast until the chicken is almost done, about 12 to 18 minutes depending on size, until an instant-read thermometer reads about 155 to 160°F. It will finish cooking after glazing.
5. While the chicken roasts make the glaze: in a small saucepan combine 1/3 cup honey, 2 tbsp hot sauce, 2 tbsp packed brown sugar, 2 tbsp unsalted butter, 1 tbsp apple cider vinegar and 1 tsp Worcestershire sauce. Warm over medium-low heat, stirring until sugar dissolves and butter melts, then let it simmer gently 2 to 4 minutes until slightly thickened. Taste and adjust heat or vinegar if you want more tang.
6. Pull the skillet from the oven, brush the thighs generously with the glaze, getting some under the skin if you can. Return to the oven and bake 3 to 5 minutes more, or switch to the broiler for 1 to 3 minutes to caramelize the glaze — watch it close, honey burns fast.
7. Remove the chicken, brush one more thin coat of glaze, and let rest 5 minutes; the internal temp should finish at 165°F. If the glaze seems thin, simmer it a minute or two on the stove to thicken and spoon over when serving.
8. Sprinkle with chopped fresh parsley or sliced scallions if you like, serve hot with your favorite sides. Trust me, drying the skin and searing first makes all the difference, dont skip it.
Equipment Needed
1. Ovenproof skillet (preferably cast iron) — sears well and goes straight to the oven
2. Instant-read thermometer (so you dont overcook it)
3. Small saucepan for the glaze
4. Measuring spoons and a 1/3 cup measure
5. Kitchen tongs for flipping the thighs
6. Paper towels to pat the skin very dry
7. Pastry brush or a tablespoon to brush the glaze on (spoon works too)
8. Cutting board and a sharp knife for parsley or scallions
9. Oven mitts or pot holders
10. Spoon or small ladle to pour off excess fat and to stir the glaze
FAQ
Honey Spiced Glazed Chicken Recipe Substitutions and Variations
- Honey: maple syrup (1:1, closest swap and caramelizes well); agave nectar (1:1, milder and thinner); brown rice syrup (1:1, less sweet and stickier, warm it to loosen).
- Hot sauce: sriracha (1:1, thicker and garlicky); sambal oelek or chili garlic sauce (1:1, chunkier, more texture); chipotle in adobo or smoky hot sauce (start with half, it’s much smokier).
- Brown sugar: white granulated sugar + molasses (for 1 cup brown use 1 cup white + 1 tbsp molasses for light brown); coconut sugar (1:1, less moist); maple sugar (1:1, adds maple note).
- Unsalted butter: salted butter (1:1, just cut back on added salt); ghee or clarified butter (1:1, higher smoke point); neutral oil like avocado or canola (use slightly less for same richness).
Pro Tips
– Pat the thighs bone dry and actually get some of the seasonings under the skin. The skin crisps way better when its dry, and a little spice right under the skin gives deeper flavor, not just surface saltiness.
– Use a heavy, hot pan and dont crowd it. Sear skin-side down until most fat renders, then spoon off excess fat so the glaze wont just swim in grease. Do multiple batches if needed.
– Pull from the oven at about 155 to 160°F and let carryover cooking finish to 165°F while the chicken rests. A probe thermometer saves guesswork and keeps you from overcooking.
– Make the glaze a touch thicker than you think youll need so it clings to the chicken. Brush thin coats near the end, save some glaze to brush after resting, and if you broil to caramelize watch it like a hawk because honey burns fast.
– For extra juiciness try a quick 20 to 30 minute salt brine or just let thighs sit salted for 30 mins in the fridge then dry well before searing. Small patience tricks like that make a big difference.

Honey Spiced Glazed Chicken Recipe
I finally perfected Spicy Honey Glazed Chicken inspired by Southern weeknight cooking, with a deceptively simple glaze that packs a secret kick.
6
servings
360
kcal
Equipment: 1. Ovenproof skillet (preferably cast iron) — sears well and goes straight to the oven
2. Instant-read thermometer (so you dont overcook it)
3. Small saucepan for the glaze
4. Measuring spoons and a 1/3 cup measure
5. Kitchen tongs for flipping the thighs
6. Paper towels to pat the skin very dry
7. Pastry brush or a tablespoon to brush the glaze on (spoon works too)
8. Cutting board and a sharp knife for parsley or scallions
9. Oven mitts or pot holders
10. Spoon or small ladle to pour off excess fat and to stir the glaze
Ingredients
-
2 to 2 1/2 lb bone-in, skin-on chicken thighs, about 6 to 8 pieces
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1 tsp smoked paprika
-
1/4 to 1/2 tsp cayenne pepper, depending on how spicy you like it
-
1 tsp garlic powder
-
1 tsp onion powder
-
2 tbsp vegetable oil or olive oil
-
1/3 cup honey
-
2 tbsp hot sauce (Frank's or your favorite)
-
2 tbsp packed brown sugar
-
2 tbsp unsalted butter
-
1 tbsp apple cider vinegar
-
1 tsp Worcestershire sauce
-
Optional: chopped fresh parsley or sliced scallions for garnish
Directions
- Preheat oven to 425°F. Pat the chicken thighs very dry with paper towels, then season all over with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/4 to 1/2 tsp cayenne (your call), 1 tsp garlic powder and 1 tsp onion powder. If you want extra flavor, gently loosen the skin and rub a little of the spice mix under the skin too.
- Heat 2 tbsp vegetable or olive oil in an ovenproof skillet over medium-high heat until shimmering. Add the thighs skin-side down and press them so the skin makes full contact; sear until deep golden and most fat is rendered, about 6 to 8 minutes. Don’t crowd the pan, do it in batches if needed.
- Flip the thighs and cook 1 to 2 minutes on the meat side just to color. Use a spoon to pour off excess fat from the pan leaving just a thin slick for flavor.
- Transfer the skillet to the oven and roast until the chicken is almost done, about 12 to 18 minutes depending on size, until an instant-read thermometer reads about 155 to 160°F. It will finish cooking after glazing.
- While the chicken roasts make the glaze: in a small saucepan combine 1/3 cup honey, 2 tbsp hot sauce, 2 tbsp packed brown sugar, 2 tbsp unsalted butter, 1 tbsp apple cider vinegar and 1 tsp Worcestershire sauce. Warm over medium-low heat, stirring until sugar dissolves and butter melts, then let it simmer gently 2 to 4 minutes until slightly thickened. Taste and adjust heat or vinegar if you want more tang.
- Pull the skillet from the oven, brush the thighs generously with the glaze, getting some under the skin if you can. Return to the oven and bake 3 to 5 minutes more, or switch to the broiler for 1 to 3 minutes to caramelize the glaze — watch it close, honey burns fast.
- Remove the chicken, brush one more thin coat of glaze, and let rest 5 minutes; the internal temp should finish at 165°F. If the glaze seems thin, simmer it a minute or two on the stove to thicken and spoon over when serving.
- Sprinkle with chopped fresh parsley or sliced scallions if you like, serve hot with your favorite sides. Trust me, drying the skin and searing first makes all the difference, dont skip it.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 6
- Calories: 360kcal
- Fat: 30g
- Saturated Fat: 8g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 14g
- Cholesterol: 120mg
- Sodium: 420mg
- Potassium: 350mg
- Carbohydrates: 20g
- Fiber: 0.5g
- Sugar: 18g
- Protein: 28g
- Vitamin A: 250IU
- Vitamin C: 1mg
- Calcium: 40mg
- Iron: 1.2mg