Sticky Chicken Thighs
Updated Aug 23, 2026
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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.
Sweet and Spicy Sticky Chicken Recipe
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.
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
- 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.
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.
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Sticky Chicken Thighs
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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
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.
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
- Mojo Chicken
- Air Fryer Chicken Thighs
- Harissa Chicken
- Chicken Saltimbocca
- Honey Soy Chicken
- Chicken Paillard
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!!!