Spicy Honey-Brushed Chicken Thighs

by Shawnda on April 5, 2007

in Chicken & Poultry

Spicy Honey-Brushed Chicken Thighs

An important part of creating a tasty dish is balancing and complimenting flavors and textures. Dishes that take combinations to a bit of an extreme score high in this house. Take french bread: super crusty on the outside, soft and chewy on the inside – french bread knows no stranger in our home.

My favorite flavor combination is sweet and spicy. The spiciness of a dish is usually a pleasant surprise – the initial sweetness slowly overtaken and replaced by a subtle warming. Sweet and spicy come in many forms, one of my favorites being Grilled Honey Peppers (cream cheese and honey whipped until fluffy, piped into a jalapeno pepper, and grilled until oozy… stay tuned – these only make an appearance at summer cook-outs). When I ran across a recipe rave for Cooking Light’s Honey-Brushed Chicken Thighs on the cooking forum I frequent, I knew that the chances were pretty slim that we wouldn’t enjoy them.

The chicken bakes under the broiler, singing the higher areas and creating a nice crispy coating. The spices marry with the honey into a sweet and (wait for it…) spicy dish. Served alongside oven-roasted asparagus and garlic-parmesan risotto, the sweet and spicy allowed the flavorful dark meat to shine.

Spicy Honey-Brushed Chicken Thighs

Juicy chicken thighs broiled with a sweet & sour marinade.


  • 2 teaspoons garlic powder
  • 2 teaspoons ancho chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground red pepper
  • 8 skinless, boneless chicken thighs
  • Cooking spray
  • 6 tablespoons honey
  • 2 tablespoons cider vinegar


  1. Preheat broiler.
  2. Combine the dried spices in a small bowl. Sprinkle on both sides of chicken thighs, coating well.
  3. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
  4. Combine honey and vinegar in a small bowl, microwave for 15 seconds, and stir well.
  5. Remove chicken from oven; brush 1/2 the honey-cider mixture onto the chicken.
  6. Broil 2 minutes. Remove chicken from oven and turn over.
  7. Brush chicken with remaining honey mixture. Broil 2 additional minutes or until chicken is done.


Yields: 4 servings

Adapted from Cooking Light

Estimated time: 20 minutes


{ 5 comments… read them below or add one }

1 Laurie April 5, 2007 at 8:55 pm

I have made this recipe as well and it is quite good, yours looks just as delicious as I remember it!


2 Cheryl April 6, 2007 at 7:23 am

The chicken looks so good. The skin is my favorite party and yours is just calling me. Your making me drool.


3 Chris April 6, 2007 at 5:31 pm

Holy Moly! Instant mouth watering when I clicked over to you! This chicken looks so, so fantastic! :) Thanks!


4 Kristen April 7, 2007 at 7:57 pm

Oh my… that chicken has my mouth watering! It looks great.


5 Jaime October 3, 2011 at 7:01 pm

Love! So simple, but SO delicious. The husband loves dark meat, so he was a very happy man tonight.


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