This one is one of favorite. Very easy to make and lots of flavor (love the cumin)! Very rich in flavor. My kids love it too. Had daughter and family for dinner. Thank you! I’ve made it several times and have also added into a cast iron pan with some veggies to make it a one pot dinner. I plan on taking enough leftovers to work to share with a friend tomorrow. This packs a ton of flavor without adding many calories. Set an oven rack in the top position and preheat the broiler. I didn’t divide the vinegar but mixed 2 tablespoons of vinegar with the honey for the glaze and didn’t sprinkle any additional vinegar on the chicken after it was done. Do you think a bit of annato paste would work to redden it? I was assigned your “Spicy Chicken Thighs with Sweet & Tangy Honey Glaze”. Hi Gary, Honestly, it’s probably just the lighting. Have you ever tried the recipe with bone-in chicken pieces? I keep forgetting to ask what oven temp you set the broiler to. I made this for my family and we all loved it. This is for sure going to be my new “go to” chicken recipe. I made it exactly the way the recipe shows, as the spice level complemented the sweet glaze very nicely. I steamed broccoli and carrots and used left over brown rice….. We are making it again tonight. I have never tried cooking with chicken thighs and this dish has easily won me over. This recipe seems great, however I’m wondering if the broiling time (at 350 degrees F?) Sweet and Spicy … Thanks!! I wanna say thank you for this recipe and all others you have posted. It is freaking amazing! I didn’t quite get the same colouring that you did but I will certainly be making these again, just the right amount of spicy and sweet. Hi just a quick question can I use apple cider vinegar or just vinegar as I can’t find at the shops cider vinegar. This was delicious and easy. Thanks again for your feedback! My hubby said it was the best meal all week. The data is calculated through an online nutritional calculator, Edamam.com. We had leftovers and when I woke up the next morning, they were gone! Paired it with the arugula salad and it was amazing! I am allergic to paprika unfortunately, because I love the flavor. As long as you keep an eye on the chicken you can avoid any burning and broiling really lets the sauce caramelize and keeps the chicken so juicy. Ingredients: Chicken Thighs, Sweet Potatoes, Green Beans, Brown Sugar, Garlic Powder, Paprika, Cayenne Pepper, Salt, Pepper, Olive Oil. New to this site, 2nd recipe made – the BBQ short ribs earlier this week (amazing!) Chicken and rosemary is a fantastic combination. I never had chicken thighs before making this recipe – I make these once a week now and my whole family loves them! I appreciated the note about using 1/4 teaspoon cayenne pepper for young kids…the spice-lovers of the family were satisfied, as were the younger ones who don’t prefer heat. A perfect mid-week dinner that you will make again. I followed the recipe exactly besides that. Thanks for a reply. Love your website. In a bowl mix all dry ingredients mentioned under spice rub. Fun and easy to make and simply delicious! My husband doesn’t mind because he knows he’s getting your spicy chicken, Made them on the grill. Definitely, Bev. Prepare the glaze by combining the honey with 2 teaspoons of the vinegar in a small bowl; stir well. Next time I’ll trust the recipe and cook only as long as the recipe states. I do think it’d work with boneless breasts, but I’d pound them out to 1/2-inch thickness so they cook quickly and evenly. I ran out of honey so I substituted apricot jam. This is the best chicken dish I’ve had this year. I only put a tiny amount of cayenne in since there were kids with us , but I’d add more if it were for adults only. Loved it! Hope you enjoy! It should be enough time, but definitely check it to make sure it’s cooked through. I have made this recipe about 15 times now. I overcooked a little – well because it’s chicken. I made this tonight using boneless, skinless chicken breast and did not deviate from the recipe. What settings, timing etc? Pour your sauce over top of the chicken and veggies, bring it all to a boil, then reduce the heat and simmer until chicken is cooked through and sauce thickens up a bit, about 3-4 minutes. Just brown the chicken … Have also used this for chicken wings and was tremendous. Thanks, Jenn, for sharing your talents! Thanks for another brilliant recipe, Jenn! Easy– he helped!–and quick. Followed the recipe as written. Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until chicken is nicely caramelized. Another great recipe…thank you Jenn. May I have the recipe for that as well? Can I throw these on the grill instead of broiler? Out-flipping-standing!!! Pat dry Chicken thighs with a kitchen towel. Flip and cook the other side now for another 2 minutes on medium-high heat. This month we are making various recipes from your cookbook. I discovered your website over the summer and have been tearing through the recipes ever since. Thanks. I made these but baked them at 425 for 35 minutes like you mentioned in another post – they were so easy to make and so delicious! Thanks Jenn. This is a regular at our house. So easy to make! After all the rave reviews, we gave this recipe a try – so happy we did! I served mine with some naan bread and a side of quiona pilaf. Made them twice in two weeks. I have made this recipe so many times that I couldn’t even count them. For the first 15 minutes I just put the chicken in with the spices and then the last 10 I put the honey glaze. Hi Katie, I do think it would work with drumsticks. This was another lovely recipe. Hope that helps! WOW!! The exact measurements are listed in the recipe card below. So easy and delicious. Made this today. I followed the recipe exactly. Hope you enjoy the cookbook! So simple, quick and delicious. I served it with warm bread to soak up all the goodness of the sauce and Jenn’s roasted carrots and arugula salad (with shaved parmesan, olive oil, salt, and pepper). This was AMAZING!!!! Your site is my go-to whenever I need a reliable, wow-worthy recipe. My fussy 10-year-old boy and I enjoyed the chicken so much. BF liked them too. I basted the chicken during the last 15 minutes with the other half of the glaze. is enough to fully cook the chicken. It’s perfectly balanced on flavor and the best part is it’s so easy and quick (even using bone-in thighs). The extra vinegar is exactly the key. . But for my husband and me, the spice was perfect. Hope you enjoy! The marinade gives the chicken wonderful flavor and color. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! This recipe is perfect! Sweet and Spicy Chicken Thighs. Hope that helps and that you enjoy! Thank you! , Hi Nick, That’s a really old picture and I think it’s probably just poor photography as the chicken is not that deep red that you see there. My husband, the o finicky one, said this is a keeper. Definitely, Bev! And that salad pictured with the chicken may be the most gorgeous-looking salad I’ve ever seen. It’s tasty, it’s easy and it’s foolproof. This extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin. I used bone-in thighs. My parents and my little girl all loved the chicken, as did I! Although I didn’t mention it in my review, my smoke alarms went off too. First time broiling thighs and I have to say I am loving it! Should I broil on medium or high? Hi Tiffany, Glad you like the chicken! Then I opened this page. Hi Gina, Yes cut the other ingredients in half but the cooking time will be the same. Made this today with two friends (via zoom) and we all thought it turned out delicious! I began with smallest amount of cayenne pepper, but next time went with full amount. Before we get started, a few words about the chicken. I plan on making this tonight. Yum! My son discovered your website, and we have been using your recipes all summer. All loved it and several asked for the recipe. Amazing recipe. They are so flavorful and tender. I have used it on pork and it comes out phenomenal. I am trying this recipe with chicken breasts tonight and would love to know if it’s better to: broil, bake, or grill since the meat is different, and if so at what temps/for how long? I love this recipe!!!! Arrange the chicken on a foil-lined baking sheet for easy clean-up, … Hey Jen, I’m making this tomorrow. What to Serve with Crock Pot Chicken Thighs. 425 degrees for 15 min, then put the sauce on for 5, then remaining sauce for another 5. To broil, the rack should be at what position? That are step by step and anyone can make them. It was a perfect weekday meal, and delicious enough to make for a party. Your cook times were spot on for 550 degrees and the chicken turned out fantastic. Thank you! The side dish is a Quinoa Salad with Peaches, Arugula & Pickled Red Onions from Bon Appétit — it’s wonderful with the chicken and so pretty too! Followed recipe exactly and all 3 of my kids loved it. Could I just leave it out and use Cayenne instead? At what temperature would you recommend to use the broiler? So good! Have made these twice already. I just started cooking more with organic chicken thighs…so much cheaper and really juicy and flavorful. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Line a baking sheet with aluminum foil. This recipe is delicious! Smell so good while cooking. However, I do not like to use the broiler. Your email address will not be published. (First time making a review) that’s how good this is folks! Hi Virginia, I would set the temperature to 500 degrees. Your receipts are amazing. Would not change a thing. Even tho I was skeptical because I don’t like anything sweet. He prepared the chicken marinade & glaze while I did the rest. This is a recipe my husband and I never tire of. Transfer the chicken and pan juices to a platter and serve. Give it a try. I’ve only tried a few recipes so far but they’ve all been absolutely amazing!! I followed the recipe as is except I did marinate chicken overnight. Thank you. In a small bowl combine brown sugar, onion powder, chili powder, paprika, granulated garlic, oregano and salt and mix. Shocked that my son liked it all enough to eat tonight! However, I found it way too salty and will decrease the salt by half next time. I made this recipe once following the instructions exactly. In that case, you may want to use 1.5 times the spices. This chicken is so easy to make! It’s a quick and delicious main course. Sweet and Spicy Chicken Thighs. The only thing I didn’t do was add extra vinegar at the end. You can substitute it with thyme or parsley if you prefer. per side at 375 degrees and then I followed your broiling instructions. I love this recipe. My family loved it. It was amazing. The recipe spices work well for other meat too! I usually avoid recipes that mention a “glaze”. Let set 4 hours or overnight for best flavor. Thank you so much for sharing all of these fabulous recipes. On Saturday night I made this recipe for my family. Served with rice and a green salad. Glad you like it! Easy to follow, good nutrition, chef inspired, but, not so “fru fru” that a poor cook, such as myself, is rendered helpless. The whole family loved it–even my pickiest of eaters! Thanks for another great recipe!! Should I bake them on a wire rack? Please Jen. I didn’t have quinoa on hand, so I made it with couscous instead. (I used the entire amount of cayenne pepper and did not find it too spicy.). Remove the chicken from the oven and sprinkle it with the remaining 2 tablespoons vinegar. Hi Emily, So glad you’re enjoying the recipes! Hi Ginny, Glad you enjoyed this! How long to cook chicken thighs in the Crock Pot: These chicken thighs can be cooked on high for 2-3 hours or on low for 4-5 hours. You’ll only need a few ingredients to make spicy baked chicken thighs. I immediately started trying one after the other of your recipes & I haven’t found one that we didn’t say, WOW! So delicious together! 4.91 from 11 votes My kids love them and they are very simple (but pack a ton of flavor). Can’t believe I’m saying that about boneless skinless thighs. My stove has broil Hi Lo which one should I use? My family loved this recipe! This was fantastic. This was a big hit with the family. It was equally delicious and would be terrific on salad. The chicken was super easy to make and spicy (I added a little sriracha to the mix just for kick). Absolutely delicious!! This was a hit with my family. I’ve had this recipe before and loved it but it causes my oven to get smokey and the fire alarms go off! Hi Monique, Yes, I think the salad would pair very nicely with the chicken. Hi Allison, So glad you are enjoying the recipes! Not to mention, you can’t put dinner on the table much faster than this. I will most certainly make this again! DELICIOUS!! =). Thanks for another great recipe! To begin, combine the trimmed chicken thighs with the olive oil and spices and mix until evenly coated. Hi Emily, Yes, absolutely. Juicy tender chicken with lots of spice. I was reluctant to make this since my husband isn’t a fan of chicken thighs, honey or vinegar BUT I tried it anyhow! I followed the cooking times precisely and I had no problem with the thighs being done thoroughly. This was delicious, I like spicy.. so next time I am going to add some more cayenne pepper. Nice and spicy. Followed the recipe pretty exactly. Thank you so much! The extra step to put on the additional 2 tbsp of vinegar seemed unnecessary. I’d stick to broiling, as the pan collects the sauce, which would get lost on the grill. I am so addicted that I will probably make this every week. Followed recipe exactly, they were a huge hit! What is the salad pictured here? It is simple and absolutely delicious! I didn’t add the glaze though. Thank you so much for sharing. Recently made it again for my mom and sister and again, 5 stars! The thighs came out just fine! I also baked the chicken in the oven instead of broiling (45 minutes at 350) with the pan covered for 30 minutes and uncovered for 15 minutes. Top the chicken bites with green onions and extra red pepper flakes if desired. Little confused about when to remove chicken. I can’t get over how flavorful this is even with such a simple recipe. Jus… AMAZING! Is this typical? Recipe was great. I had some leftovers and ate it cold for lunch the next day. Wow. Thank you for such consistently delicious recipes! It seemed like an odd combination of ingredients – peaches, tomatoes and pickled onions – but this recipe is also great. It was delicious and easy to do on a worknight even after a long commute. Janet, Thanks for your very honest input about the frustration you’re experiencing trying to navigate the site. So simple and easy and delicious for this mom of 4! Thank you so much!!!! Thank you so much!!! This is going in my rotation, for sure! Do you think it will be quite changed if I prepare the chicken in a saute pan instead? Another “keeper” per my husband. We loved your Spicy Chicken Thighs with Sweet & Tangy Honey Glaze.Can’t wait to make these for company with a green salad with lemon vinaigrette. Have had your new book on pre-order and looking forward to it. . His answer: “Whatever”. Nobody found it too spicy. and tonight this chicken. This had a really nice balance of flavors. The side dish Jenn pictured in her photo looked appealing so we made that, too. I want the recipe to come out as good as yours looks! Hi, The side dish is a Quinoa Salad with Peaches, Arugula & Pickled Red Onions from Bon Appétit. Made this dish using bone in skinless thighs and it turned out perfect. Sorry. Perfect for a tasty lunch or dinner. I tripled the recipe, but didn’t add cayenne. Kismet, I tell you! Thank you! We love this recipe! Everyone at the dinner table went for seconds! I’d love to hear how they turn out if you try it! Such enjoyable flavor. I just found your website recently and am so so so happy with it! I want to cook healthier and have it still be enjoyable. How to make Sweet & Spicy roast chicken Begin by making the marinade: whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and … Hi Meghna, Actually, when using the broiling function in your oven, the temperature is usually somewhere between 500 and 550 degrees which should be hot enough to cook the chicken in the time specified. Add chicken strips and brown on both sides, about 1 … I’ve made this recipe so many times now. Can’t go wrong with your recipes!!! Used the same spice blend and glaze on pork chops a few nights later and everyone loved them!! Hi Sabina, rather than sauteing it, I’d recommend roasting it in a 425-degree oven for about 35 minutes. Please LMK how it turns out if you try it! Can’t wait to make it again. Hi Jenn, I’d like to make this recipe soon. Wow — made this last night and everyone was asking for leftovers. I used chipotle chili powder, and served it with cilantro-lime rice, which complemented it perfectly. That is a truly amazing dish! Easy, inexpensive, fast, and delicious. It is my go to recipe whenever it’s my turn to cook for friends and I always have to give them the recipe after. Definitely a bit too spicy for a toddler, though….so leave out the spice if you are cooking for children. And don’t forget the pan drippings when you serve it. In the recipe I doubled the chicken, as I hated to leave only four thighs uncooked in a package. Thanks again Jenn for another great recipe!!! Next time I will only use bone-in thighs or more closely manage broiler time to avoid burning/dry-out of meat. Also, it’s a quick clean up as long as you put foil on your baking sheet. How do you get the chicken to have such a red color? Could you use the first several ingredients as a marinade? The only thing I would say that was complicated about the recipe was the trimming of the thighs. Thank you for another winner! I have made it several times now and even my 2 year old loves it (minus the cayenne). Preordered your cookbook cannot wait to try something new. Sorry! It was so good! I recently started working with a new ad network and am in the process of working out some of the glitches. Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the … We made this tonight with 6 boneless skinless organic chicken thighs. For those of us who insist on using boneless, skinless chicken breasts even though you say not to…can you please suggest the best cooking method? Even my kiddos loved this with the full spice of the cayenne. It’s great served over salad….delicious. The chicken came out tender and juicy, right at 170 F. I used the times in the recipe (5 min, turn, 5 min, brush, 1 min, turn and brush, 2 min), with a sheet pan on the top rack, with the broiler at the default of 500 F. I’ll definitely be doing this again, and now that I have this technique figured out, I can experiment with other flavors too. In fact, I avoid the broiler at all costs! Will be adding this to our weeknight round-up. Made this last Saturday and it was so good! Trying to close the ads is also a pain. I made this for dinner last night and was so pleased with the result! HOW TO MAKE AIR FRYER SWEET AND SPICY CHICKEN Want to make this recipe with chicken thighs? The flavor is so tangy it can please anyone. I left the last step off (sprinkling the vinegar on it at the end) (because hubby isn’t fond of vinegar) and it was delish! Purée of butternut squash and red kinoa, along with a kale salad made this a feast!! So nice to read, Sarah! Absolutely fabulous! Thank you so much Jenn! I think you could bake these; the only issue is that it might be hard to get the glaze to caramelize. I thought we would have some left over, but that did not happen. Last time I accidentally bought bone in, skin on thighs but it still turned out excellent. I used skinless thighs. Followed the directions as written and the family loved it. I usually cook boneless chicken thighs for 25-30 min. Hi Jen, can you recommend a different side to the quinoa with peaches? He loved it! I’m in my 60’s & have cooked chicken every way possible, so I thought. Hi Deborah, a couple of options that come to mind are this arugula salad, this grated carrot salad, or the salad that is pictured with the chicken (although it’s not the best time of year for this one b/c peaches aren’t in season. It most was it was delicious sweet and spicy chicken thighs, too sauce for another 2 minutes time was spot on for minutes... I steamed broccoli and carrots and used left over brown rice… s favorites came... Cook time is so good as is except i did not deviate from the skillet and set aside on night. Morning, prepared the chicken on a weeknight but packed with flavor to... 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