Hot Honey BBQ Chicken Thighs for Busy Nights
Juicy, tender chicken thighs are seared to golden perfection, then baked in a glossy, sticky sauce that balances smoky BBQ with the bright, lingering heat of hot honey. This quick and forgiving weeknight dinner delivers incredible, caramelized flavor in under 40 minutes, making it the perfect solution for busy nights.
Equipment
- Paper towels
- Small bowl
- Large oven-safe skillet (cast iron preferred)
- Whisk
- Measuring spoons
- Measuring cups
- Brush or spoon
- instant-read thermometer
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken thighs or bone-in, skin-on
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup your favorite BBQ sauce thicker, sweeter style
- 3 tbsp hot honey store-bought or homemade
- 1 tbsp apple cider vinegar
- Fresh chives or parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, salt, and pepper.
- Drizzle the chicken with olive oil, then rub the spice mixture all over every piece.
- Heat a large, oven-safe skillet over medium-high heat. Add a tiny splash of oil. Place the chicken thighs in the skillet, smooth side down. Sear undisturbed for 3-4 minutes, until deeply golden and they release easily from the pan. Flip and sear the other side for 2 minutes.
- While the chicken sears, whisk together the BBQ sauce, hot honey, and apple cider vinegar in a small bowl.
- Pour the sauce over the seared chicken thighs in the skillet. Use a brush or spoon to coat each piece evenly.
- Transfer the skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the sauce is bubbling and sticky.
- Turn the oven to broil. Watch the chicken closely for 1-2 minutes, until the sauce bubbles, chars slightly, and becomes glossy and caramelized. Remove from the oven immediately.
- Let the chicken rest in the skillet for 5 minutes. Spoon any extra sticky sauce from the pan over the top. Garnish with fresh chives or parsley. Serve hot.
Notes
For a milder version, reduce hot honey to 1 tablespoon and use a sweet, mild BBQ sauce. To make your own hot honey, simmer 1/2 cup honey with 1-2 teaspoons red pepper flakes for 5 minutes, then strain. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven. For extra crunch, top with crumbled crispy bacon before serving.