Sunday, April 14, 2013

Honey Spiced Glazed Chicken

Honey Spiced Glazed Chicken - made April 5, 2013 from Nutmeg Nanny

I've slacked off on the cooking lately and needed an easy recipe to make before I defaulted to my takeout habits again.  This recipe was very easy and for once I left my slow cooker in the cupboard.  This only needed a baking pan and an oven.  It's got some spice so if you have blander taste buds (ahem), cut back on the pepper flakes and chili powder. As someone with bland taste buds, I say that with all firsthand experience and authority of what not to do. Otherwise the honey and cider vinegar add a nice flavor contrast to the spice.

8 boneless skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar
  1. Preheat oven to 350 degrees F.
  2. Mix spices together and set aside.
  3. Mix honey and cider vinegar and set aside. Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto foil-lined, lightly greased shallow pan.  Bake 10 minutes and pour honey mixture evenly over chicken.  Continue baking, turning over once until chicken is cooked, another 15-20 minutes.  Cover lightly with aluminum foil to prevent the honey glaze from burning.  In the last few minutes, broil to golden if desired.
  4. Take chicken out of oven and let rest for a few minutes before serving.


  1. Replies
    1. This is good with rice, pasta or white potatoes. While I prefer sweet potatoes over white, because the sauce is already sweet from the honey, it's probably better to serve with a less sweet side dish. Or you can also serve with steamed veggies, your choice.