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.
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!!!
Terrific. Made it and it’s wonderful. My tip is to combine the spices and shake it on both sides with a fine strainer, Spice went further and covered evenly. Delicious
You may want to double check your nutrition calculator. It is off. There is no way that a recipe for 4, that requires 1/2 tsp of salt has only 12% sodium in a serving. There is naturally occurring sodium in many of the other ingredients, and those calculations ONLY seem to count the added salt. The calculator I used -inputting the recipe with NO added salt as we are on a low sodium diet- still came up as 11% sodium per serving. I used skinless/boneless breasts as well, but nothing else was changed.
We will still be trying it (without added salt) in the very near future, but I always check the nutrition info out, since I’d like to keep my husband alive (he is where the ‘low sodium’ comes in) and thought you may want your information to be more accurate. I know you use a calculator (obviously!) but something is off in it’s calculations.
This was soo yummy! I’m really glad I tried it out. I used chicken thighs skin on/bone-in and butter for frying instead of coconut oil. I adjusted the spices a bit for four thighs and would recommend using a bit of garlic salt as well. I had them in the oven at 350 degrees (lower heat because a commenter suggested this to not burn the honey sauce) for around 40 minutes (because of the bone-in). Delicious! Thank you!
This was good but it is DEFINITELY not Asian flavored. The chili powder made it taste Tex-Mex. My kids agree. Maybe the chili powder was supposed to be something else?
I am plant-based (Vegan). I am thinking about using Firm Tofu instead of Chicken and Agave instead of honey.
This recipe looks great and I am excited about trying the conversions.
How well does this recipe work on the BBQ?
Is it possible to make using bone in skin on thighs?
Sure! But, they’ll need a bit longer to cook.. maybe about 8 to 10 minutes longer in the oven.
thank you!!
Can the entire dish be made in a pan on the stove?
Omgosh!!! Sooooo tasty! So easy! Thank you
This was delicious! I plan to add a little more spice next time, but even just the spice blend alone would be delicious!
These are soooooooo good!… I followed the recipe exactly and they were DEEEELICIOUS! My husband even said “could you do this again with the other things we have in freezer?”…… They were a big hit .. very flavorful, tender and something I would definitely serve to company!
This is my husband’s new favorite I tried to give it a 5-star rating, but it doesn’t seem to be working. I love everything about this recipe–quick, easy, tasty, and only one pan to clean!
hi
hi, it turned out well but the honey got burnt in the pan while baking, how do i avoid that?
thanks
NKB
Use a smaller baking dish, …… the bigger pan allows the honey to spread thinly and it will burn when cooking over a longer time at that heat, whereas in a smaller dish the sauce just ‘pools’ in and around the chicken.
Use low heat not high
This was so delicious! Can’t wait to make again next week.
I’m a 100% dark meat girl, and these chicken thighs look AMAZING!! Can’t wait to make this recipe
What are you pouring over the chicken after it is baked? Is that how much sauce it makes while baking?
Yes, there will be a bit of sauce left in the pan to pour over the chicken.
Great recipe! I use olive oil and it turns out delicious. I also like to add a pinch of cayenne to turn up the heat a little bit. I love meals that I can get started on the stovetop and throw in the oven. While it is cooking in the oven, I whip some rice and sauteed greens. This has become our go-to for an easy asian-style weeknight meal. Thanks!
Trying this tonight but I didn’t put cumin only because I’m out. Hopefully is still comes out ok
Hi, I want to make this but don’t have a cast iron skillet, could I brown in pan and then add to a casserole dish and bake?
Hi! Yep, definitely.
can u use chicken breast or tenders?
Hi! Yes, you can use either one of those, but it will need less time cooking, especially for the tenders. Just keep an eye on it. 🙂
Well, I did something wrong. I should have doubled the spices and sauce for ten skinless boneless thighs. Came out neither spicy or sweet. Next time.
do you have to use coconut oil?
For the sauce, do you heat the honey/apple cider mixture in a saucepan? I’m asking because the recipe doesn’t say, and I can’t see how else to liquefy the honey in order to combine the 2 ingredients?
Hi! No, you don’t heat it… Just 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 the honey sauce over the chicken thighs, turning to coat. Bake in oven for 25 to 30 minutes, or until chicken is cooked through.
Interesting! OK. Thank you. I’m going to make it Saturday night. Hopefully, it turns out 🙂
Sorry to bother you again, but I have one more question. You recommend sauteeing the chicken in coconut oil. Does doing so add a coconut flavour to the chicken?
There are 2 types of coconut oil, one with the flavor and one without. Research to make sure you get the one That you Want.
Do you have to use coconut oil? What’s the alternative?
Hi! You can use olive oil, or even butter.
thanks
Tried this the other day.
This is really delicious.
Everyone loved the flavours and not only that it was such an easy recipe.
Thanks
I am making this for the third time tonight. My whole family loves it. And it is super easy to make. Thank you for such a great recipe.
Stumbled upon your site tonight looking for a recipe for boneless, skinless chicken thighs. This is an AWESOME recipe! Super fast and delicious. We will make it again and again. I will check out the rest of your site. I am so glad that you have the calorie count etc. Missing on so many recipes…….
Made this recipe for dinner tonight, and I wish I had made more! This is definitely a new favorite! Thank you so much for sharing!
Any recommendations on side dishes?
Fried rice
I made this and it’s as glorious as it appears to be. I want to make it again, for a potluck tomorrow night, but I won’t be home until 15 minutes before I have to take it to the potluck. I’m considering if this would be just as good if I put it in the crock pot. Any thoughts?
Hi Carol! I haven’t tried making it in the crock pot, but I bet it will turn out really good! Something like this Crock Pot Honey Garlic Chicken that I shared a while back: https://diethood.com/crock-pot-honey-garlic-chicken/
Have a great time at the potluck!! 🙂
Nice, but one thing that bothers me: how can you get 252 cal. out of 2 grams of chicken? because that what is published by you!
Hi! Thanks for pointing that out! I actually did not put the 2 grams in there – rather the plugin for the recipe picked up on the serving size I had put in for the amount of chicken thighs, which is 2 per serving. I’ll correct it. Thank you for bringing it to my attention. 🙂
Wow delicious, I was looking for this everywhere. Finally here we go…
I had to make it two
times. Thanks for sharing such a great recipe.
You’re becoming the queen of chicken dishes – they all look amazing!
I’m gonna make this just now. Already got print of this page.it’s good for lunch today.Thanks
I’m dying over this! Everything about it looks amazing!
This is my kind of dinner! Looks SO good!
you are kidding aren;t you -2 thighs for 4 people? From Costco/Sams they will fit in the palm of your hand..
Anyway – your photography alone would make anyone try your recipes. think I’ll have a “widow’s dinner” and we can have wine and angel hair pasta, another glass of wine, and chocolate for dessert…
Hi Janet! hehe :))) You know that a serving of chicken per person is 3 to 4 ounces? It’s true! 😀 I know, it doesn’t seem like a lot, but it’s true… believe me, I also wish it wasn’t so! 🙂
Sweet and spicy is the best way to have chicken!
Oh, yes! I miss those lazy Sundays!! One day they will be back and then I’ll be too old to sleep in any more…hahaha!! Please pass me a plate for dinner tonight-divine!
Grabbing takeout is okay in my books, but when you can make a meal that looks like this, why would you ever go out?!! Lol, seriously, that is amazing looking!!
Looks delicious!
Can’t wait to try this! Looks like it will be a fav!!