Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 3 tbsp honey
- 2 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- Fresh thyme, for garnish
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and score skin lightly.
- In a bowl, mix salt, pepper, smoked paprika, garlic powder, and red pepper flakes. Rub over chicken.
- Heat a large oven-safe skillet over medium-high heat with olive oil. Sear chicken, skin-side down, for 6–7 minutes until crisp.
- Flip chicken, transfer skillet to oven, and roast 12–15 minutes until internal temp reaches 165°F (74°C).
- While chicken roasts, whisk honey, soy sauce, vinegar, and garlic in a small bowl.
- Remove chicken from oven, brush generously with glaze, broil 2–3 minutes until sticky and caramelized.
- Garnish with fresh thyme and serve immediately.
Notes
- For extra crispy skin, air-dry chicken uncovered in fridge for 1 hour before cooking.
- Adjust heat level by adding more red pepper flakes or a dash of sriracha to the glaze.
- Pair with roasted vegetables, rice, or a simple salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 thigh (approx. 200g)
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 90mg
