Description
Deliciously seared chicken thighs coated in a sweet and spicy hot honey glaze, perfect for any meal.
Ingredients
Scale
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/3 cup hot honey
- 4 tablespoons cold unsalted butter, cubed
- 1 teaspoon chili flakes (adjust to taste)
- 1 tablespoon apple cider vinegar or lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
- Cooked rice, mashed potatoes, or crusty bread for serving
Instructions
- Pat chicken thighs dry and season with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Place chicken thighs in the pan and sear for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Lower heat to medium and add minced garlic to the same pan, sautéing briefly until fragrant.
- Pour in hot honey and stir gently, letting it bubble for about 30 seconds.
- Add chili flakes and apple cider vinegar, stirring to combine.
- Reduce heat to low and add cold butter cubes gradually, whisking until the sauce becomes silky and glossy.
- Return chicken to the pan and coat well in the hot honey butter glaze.
- Simmer for 1–2 minutes until the sauce clings to the chicken.
- Garnish with fresh parsley and serve immediately.
Notes
- For a spicier version, add more chili flakes according to your taste.
- This dish pairs wonderfully with sides like cooked rice, mashed potatoes, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg