Sticky Chicken Thighs
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.
Servings: 4
Equipment
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.
Video
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
