Spicy, Sweet and Sticky Chicken Thighs – An easy and quick one skillet meal including sticky, tender and delicious chicken thighs rubbed with a homemade spice rub and brushed with an amazingly sweet honey sauce.
The glory that is this amazingness… If I was this sticky chicken, I’d kiss myself. It’s SO delicious AND pretty.
Hi Hi! Happy DAY! Sundays are DA best! I slept in, I took a shower, I ate… oh wait. That was back in 2006. Sundays with two kids under 7 years old don’t look like that no mo’, but hey, who’s complaining?! 😉
On the other hand, in 2006 I also didn’t really cook my own sticky chicken. Rather, I would hop over to my fave Asian restaurant and eat up all-the-chicken, trying to cure a Saturday night hangover… Fun dayz. And nights!
Regardless of my 20-something shenanigans, though, if you want to be extra deliciously awesome today, I urge you to get this sticky-chicken going, asap.
I mean, what can I say about it? It might not be YOUR world’s best thighs, but it’s just what my mouth wants to eat every day all day.
SWEET AND STICKY CHICKEN THIGHS
Let’s get right down to it. I adore this meal for many reasons, one of them being that you actually make your own spicy spice-rub, and you get to control the heat. Secondly, the honey sauce. It’s just a combination of honey and apple cider vinegar! I might be a bit biased, but I use STAR’s Unfiltered Organic Apple Cider Vinegar and it’s wonderful. Just an FYI.
If you want this to be even more awesome, I suggest cooking it in coconut oil – ohhhh yes. From the moment you taste it, it’s going to have you hooked to this flavor-loaded, saucy, sticky and sweet treat.
Also, judging by how closely our food tastes align most of the time, I’m going to guess that you’ll love this just as much as me, and it will be added to your rotation just as it has been a part of mine for a long time.
P.S. One more thing that you and I love – this all happens in just one skillet. Or, one cast iron skillet. ’tis all. Love ya!
Spicy, Sweet and Sticky Chicken Thighs
Ingredients
- 1/3 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon unrefined , cold pressed coconut oil
- 6 to 8 boneless , skinless chicken thighs
- green onions , for garnish
Instructions
- Preheat oven to 375F.
- Melt coconut oil in a cast iron skillet over medium high heat.
- Combine the spice rub ingredients and mix until thoroughly combined.
- Rub the chicken with the prepared spice rub and toss to coat.
- Add chicken to skillet and cook for 5 minutes on each side, or until browned.
- Prepare the honey sauce by combining honey and apple cider vinegar in a mixing bowl; stir until well incorporated.
- Remove chicken from heat and pour honey sauce over the chicken thighs, turning to coat.
- Bake in oven for 25 to 30 minutes, or until chicken is cooked through.
- Remove from oven and let stand couple minutes.
- Plate and garnish with green onions.
- Serve.
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Came out great! Family loved it. Adding to the rotation 😁💓
That’s wonderful to hear! It’s always a win when the whole family enjoys a meal. Glad it’s making it into your regular rotation! Thank YOU! 🙂
I’ve e made this recipe a few times now and my family asks for it often. It is so delicious and easy! Thank you for sharing it!
That’s wonderful to hear that it’s become a favorite in your family! It’s great when a recipe is both delicious and easy to make. Thank you, and I hope you continue to enjoy it together! 🙂
This recipe was a hit in my house. I did add some cayenne pepper but otherwise followed it to a tee. This will be on rotation for us now. Thank you for sharing.
I’m thrilled to hear you enjoyed the recipe and that it’s made it into your regular meal lineup! Adding cayenne pepper for a little heat sounds like a delicious twist. Thanks for giving it a try and for your kind words! 🙂
I used 1/2 cayenne abd 1/2 chili powder. This wa a huge hit wth my son and I. I ooked them in a pan and when browned, I finished them iff in the oven. I then cut them up and used on a cajun cream sauuce. Awesome rub!
You made a great tweak to the recipe with cayenne and chili powder, and it sounds like it was a big success. I am very glad you enjoyed it! 🙂
Did you pure the Cajun cream sauce on top of the chicken when serving? I am putting my chicken over rice.
Thanks!
Very moist and tasty, will make again.
This recipe is beyond easy and excellent! We love it. Will be making this again
That’s great! I am very glad everyone enjoyed it! Thank YOU! 🙂
Can this be made in an air fryer?
Yes. If I may, I would suggest following this recipe for how to cook them in the air fryer 👉 https://diethood.com/asian-glazed-air-fryer-chicken-thighs/
I hope that helps.
Instead of coconut oil, what else could I use?
Any plant-based oil, like olive oil, will work.
Let me start by being transparent. I was a little skeptical due to a few recent Pinterest fails. LOL. However, this little recipe right here was a GEM! I was pleasantly surprised! Delicious!
That’s great! I’m very happy you enjoyed it! Thank YOU! 🙂
Could you use regular oil instead of the coconut oil?
Hi!
Yes, absolutely.
My boyfriend and I have this at least twice a month! It’s so easy and practically foolproof!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
Made these tonight…so easy and delicious!!
Thank YOU! I’m glad you enjoyed it! 🙂
This was absolutely delicious and will be made again and again! My husband loves the spice, I love the sticky, and we both love the smell of the ACV cooking, making things all nummy. Left out the salt for low sodium, enough spice it didn’t need it. Served with rice and broccolini. Thank you for the great recipe!
I am very glad you enjoyed it! Thank YOU! 🙂
Wow! This is delicious! I only had 6 thighs in my package so the sauce went further. Oh the sauce! yum! Next time I will double the recipe so there are leftovers. I cut the thighs in half so they’d be smaller and cook faster. I also added a tablespoon of apricot preserves to the sauce, which gave it a nice tang. I used less Siracha but then sprinkled red pepper flakes on the chicken. I think I might add a little smoked paprika next time too. I put it on “broil” for about 2 minutes at the end to caramelize the sugar and crisp the chicken. Next time I think I might throw in some sliced sweet peppers near the end, or even pineapple chunks would be yummy. I served it over brown rice with a big leafy salad. This is definitely going in our dinner rotation!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
This recipe does not call for siracha. Can you tell me how and when you interpreted it onto the recipe ? Sounds yummy
I made this last night! it was a big hit!
Thank you for the recipe, I will be making this one again for sure!!
I am very glad you enjoyed it! Thank YOU! 🙂
Making this right now. Not sure about the taste, but is there a technically aspect for the ACV? It really stinks up the house.
Hi!
It just adds a bit of tang to the sauce, and it helps to balance the sweet and spicy flavors in a dish. But, you don’t have to use it if you don’t like it. White wine vinegar or lemon juice can be used instead.
This turned out fabulously! I used boneless, skinless thighs and cut them into chunks. The cooking time was a little shorter because of that.
This will be in regular rotation. It’s perfect for a weeknight because it comes together so quickly. While you are finishing it off in the oven you can prepare the rest of the dinner.
Thank you!
I am very glad you enjoyed it! Thank YOU! 🙂
This was delicious and so easy! I love the sweet and tangy sauce. I might add a little heat to it next time. Yum!
I’m very glad you enjoyed it! Thank YOU! 🙂
What can I use instead of apple cider vinegar
Hi! You can use a tablespoon of lemon juice or lime juice.
This was really amazing! I had to tweak a few things…used bone-in skin-on chicken thighs because that is what I had thawing, needing a good new recipe. I had only four thighs and made the rub and sauce according to the recipe. My kids, as usual, left me one tablespoon honey in the pantry, so I substituted maple syrup. Delicious chicken!!!