BBQ-Spiced Chicken Thighs with Tangy Honey Glaze
This post may contain affiliate links. Read my full disclosure policy. These BBQ-spiced chicken thighs are weeknight gold—big flavor, minimal effort, and a tangy-sweet glaze that keeps everyone coming back for more. Inspired by one of the most popular Cooking Light recipes, these BBQ-spiced chicken thighs are a family favorite and so easy to make. The chicken gets a simple Southwestern rub, broils for about 10 minutes, then is brushed with an apple cider-honey glaze and broiled again until caramelized and juicy. 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, succotash, spoon bread, cornbread, or corn salad, to name just a few. “Super Easy! Super Quick! Super Yummy! A winner on all fronts! Thank you!” What You’ll Need To Make BBQ-Spiced Chicken Thighs With Tangy Honey Glaze 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 Step 1: Make the spice rub. To begin, combine the olive oil and spices in a large bowl and whisk well to combine. Step 2: Season the chicken. Add the chicken thighs and toss with the spice rub to coat evenly. Step 3: Prepare to broil. Arrange the chicken on a foil-lined baking sheet for easy clean-up. Step 4: Broil the chicken. Slide the pan under the broiler for about 10 minutes, flipping once halfway through. Step 5: Make the glaze. While the chicken cooks, combine the honey and cider vinegar in a small bowl. Step 6: Glaze the chicken and finish cooking. Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes. Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized. Step 7: Serve. Sprinkle the chicken with the remaining cider vinegar and serve with the pan sauces. Enjoy! More Easy Chicken Recipes You May Like RecipeComments (469)Add Comment Recipe Comments (469) Add Comment 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 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 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. 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 Nutrition Information Powered by Per serving (4 servings) Serving size: 2 thighs Calories: 321 Fat: 11g Saturated fat: 2g Carbohydrates: 28g Sugar: 26g Fiber: 1g Protein: 28g Sodium: 900mg Cholesterol: 130mg Per serving (4 servings) Serving size: 2 thighs Calories: 321 Fat: 11g Saturated fat: 2g Carbohydrates: 28g Sugar: 26g Fiber: 1g Protein: 28g Sodium: 900mg Cholesterol: 130mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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