Sticky Chicken Thighs

by Katerina Petrovska

4.72 from 46 votes

Updated Aug 23, 2026

Pin RecipeJump to RecipeCommentsAdd us as a Google Trusted Source

This post may contain affiliate links. Please read our disclosure policy.

These sticky chicken thighs are juicy, tender, and coated in a sweet and spicy honey glaze. Ready in one skillet, this quick chicken dinner is packed with flavor and perfect for busy weeknights.

Cooked chicken in a skillet.


 

Sweet and Spicy Sticky Chicken Recipe

Katerina - Diethood

These sticky chicken thighs are juicy, tender, and coated in the BEST sweet and savory glaze. The chicken cooks right in a skillet until golden, then gets tossed in that thick, sticky sauce until every bite is completely coated. Add some steamed broccoli and rice, and you’ve got an easy dinner that’s hard to beat.

I’ve always loved recreating my favorite takeout dishes at home, from black pepper chicken stir fry and chicken fried rice to sesame chicken. These sticky glazed chicken thighs fit right in. They’re sweet, savory, a little tangy, and made entirely in one skillet. Serve them with steamed broccoli and white rice to catch all that extra sauce.

And if sweet and spicy chicken dinners are your thing, try my piri piri chicken next. For something on the sweeter side, my crock pot honey garlic chicken is another easy weeknight favorite.

Why You’ll LOVE These Sticky Chicken Thighs

  • Sweet, spicy, and sticky. A smoky spice rub and sweet honey glaze pack every bite with flavor.
  • 2-ingredient sauce. Just honey and apple cider vinegar make that sweet and tangy glaze.
  • Juicy chicken thighs. A quick sear before baking keeps them tender and gives them a golden crust.
  • One-skillet dinner. Sear, sauce, and bake the chicken all in the same skillet.
Close-up of cooked sweet and sticky chicken thighs tossed with a honey sauce and garnished with sliced green onions.

Ingredients You’ll Need

For the Spice Rub

  • Chili powder: Adds a little heat and smoky flavor to the chicken.
  • Paprika: I use sweet or smoked paprika. Either one works!
  • Cumin: Adds warm, earthy flavor to the spice rub.
  • Garlic powder: For that extra savory flavor.
  • Salt and black pepper: To season the chicken.

Sauce Ingredients

  • Honey: The base of our sticky glaze. As it cooks, it thickens and coats the chicken beautifully.
  • Apple cider vinegar: Cuts through the sweetness of the honey and gives the sauce a little tang. White wine vinegar or rice vinegar would also work.

For the Chicken

  • Coconut oil: I use unrefined, cold-pressed coconut oil, which adds a subtle coconut flavor. Avocado oil or olive oil can be used instead if you don’t want the coconut flavor.
  • Chicken thighs: Boneless, skinless chicken thighs stay juicy and tender and are my favorite for this recipe. You can use boneless chicken breasts, but watch the cooking time so they don’t dry out.
  • Green onions: For a fresh pop of flavor and color at the end.

How To Make Sticky Chicken

Image of several ground spices to make a homemade spice rub.
Raw boneless chicken thighs topped with a seasoning.
Overhead image of cooking boneless skinless chicken thighs in a cast iron skillet.
Image of a glass bowl with honey.
  • Prep. Preheat the oven to 375°F and melt coconut oil in a skillet over medium-high heat.
  • Season the chicken. Mix together the spice rub ingredients. Rub the chicken thighs with the spice rub.
  • Brown the chicken thighs. Cook the chicken in the skillet for a few minutes per side until browned. See my stovetop chicken thighs for tips!
  • Make the sticky sauce. Combine honey and apple cider vinegar to make the honey sauce. Pour the honey sauce over the chicken and coat well.
  • Bake. Put the skillet in the oven and cook the chicken for 20 minutes or until cooked through. Remove from the oven and let the chicken rest for a few minutes.
  • Serve. Garnish with green onions and serve.

Recipe Tips

  • Use an oven-safe skillet. Cast iron works great since the chicken goes straight from the stovetop to the oven.
  • Don’t crowd the pan. Give the thighs some room so they brown instead of steam.
  • Watch the honey glaze. Honey can burn, so keep an eye on the chicken toward the end of baking.
  • Check for doneness. Start checking around 20 minutes and cook until the thickest part of the thighs reaches 165°F.
Overhead view of cooked sweet and sticky chicken thighs, brushed with a sauce and garnished with green onions.

Serving Suggestions

  • Rice. Keep it simple with white rice, or serve the chicken over my cumin rice to soak up that sticky honey sauce.
  • Dumplings. Make shrimp shumai for a fun starter.
  • Salad. Try a creamy avocado salad or my orzo salad with feta for something fresh on the side.
  • Fries. These crispy Cajun fries are an easy option when you’re not in the mood for rice.

Pin this now to find it later

Pin It
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.
Pin Print
4.72 from 46 votes

Sticky Chicken Thighs

by Katerina Petrovska
An easy, quick one-skillet meal featuring delicious, tender sticky chicken thighs seasoned with a homemade spice rub and brushed with a sweet honey sauce.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Video

Ingredients 

FOR THE SPICE RUB

  • 2 teaspoons chili powder, or to taste
  • 1 teaspoon paprika, or to taste
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

FOR THE CHICKEN

  • 1 tablespoon unrefined, cold pressed coconut oil
  • 6 to 8 boneless skinless chicken thighs
  • sliced green onions, for garnish

FOR THE SAUCE

  • ⅓ cup honey
  • 1 tablespoon apple cider vinegar

Instructions 

  • Prep. Preheat the oven to 375°F. Melt the coconut oil in a large oven-safe skillet over medium-high heat.
  • Season the chicken. Combine the chili powder, paprika, cumin, garlic powder, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs.
  • Brown the chicken. Add the thighs to the hot skillet and cook for about 2 to 3 minutes per side, or until just browned.
  • Add the sticky sauce. Stir the honey and apple cider vinegar together. Then, pour the mixture over the chicken and turn the thighs to coat them well.
  • Bake. Transfer the skillet to the oven and bake until the chicken is cooked through and reaches 165°F in the thickest part. Start checking around 20 minutes; depending on the size of the thighs, they may need up to 25 minutes.
  • Rest and serve. Remove the skillet from the oven and let the chicken rest for a few minutes. Spoon that sticky glaze from the skillet over the thighs, garnish with green onions, and serve.

Equipment

Nutrition

Serving: 2thighs | Calories: 252kcal | Carbohydrates: 23g | Protein: 27.7g | Fat: 5.7g | Saturated Fat: 1.4g | Cholesterol: 114.5mg | Sodium: 280mg | Fiber: 0.8g | Sugar: 21.4g

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.

Did you make a recipe? Leave a rating

How to Store and Reheat

  • Fridge: Let the chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for 2 to 3 days.
  • Reheat: Reheat in a skillet over medium heat, adding a little bit of water or chicken broth to loosen up the sauce if needed. You can also microwave it in 30-second bursts until warm.
  • Freezer: Sticky chicken freezes surprisingly well! Place cooled chicken and sauce in a freezer-safe container or zip-top bag. Freeze for 2 to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave.

More Easy Chicken Recipes

 
4.72 from 46 votes (13 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




107 Comments

  1. Pamela McGovern says:

    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

    Reply
  2. Angela says:

    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.

    Reply
  3. Kim V says:

    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!

    Reply
  4. Stephanie says:

    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?

    Reply
  5. LINDA STUCKEY says:

    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.

    Reply
  6. Simon says:

    How well does this recipe work on the BBQ?

    Reply
  7. Dearester Rodgers says:

    Is it possible to make using bone in skin on thighs?

    Reply
    1. Katerina Petrovska says:

      Sure! But, they’ll need a bit longer to cook.. maybe about 8 to 10 minutes longer in the oven.

      Reply
      1. Dearester Rodgers says:

        thank you!!

        Reply
  8. Karen says:

    Can the entire dish be made in a pan on the stove?

    Reply
  9. Kim says:

    Omgosh!!! Sooooo tasty! So easy! Thank you

    Reply
  10. Stephanie says:

    This was delicious! I plan to add a little more spice next time, but even just the spice blend alone would be delicious!

    Reply