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High Protein Hot Honey Chicken Thighs - Crispy, Spicy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds bone-in, skin-on chicken thighs (about 6 small or 4 large)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 tablespoon olive oil (or avocado oil)
  • 2 tablespoons butter (or ghee)
  • 1/3 cup honey
  • 1–2 tablespoons hot sauce (Frank’s, Cholula, or your favorite)
  • 1–2 teaspoons red pepper flakes (adjust to heat preference)
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 teaspoon Dijon mustard (optional, for body)
  • Flaky salt and freshly chopped parsley (optional, for finishing)

Method
 

  1. Prep the chicken. Pat the thighs very dry with paper towels. Dry skin equals crisp skin. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Preheat and heat the pan. Set your oven to 425°F (220°C). Heat a large oven-safe skillet over medium-high. Add olive oil.
  3. Render and sear. Place chicken thighs skin-side down in the hot skillet. Don’t crowd the pan. Cook 6–8 minutes without moving, until the skin is deeply golden and much of the fat has rendered.
  4. Flip and roast. Flip the thighs skin-side up. Slide the skillet into the oven and roast 12–16 minutes, until the thickest part reaches 165°F (74°C). Transfer chicken to a plate to rest.
  5. Make the hot honey glaze. Return the skillet to medium heat. Spoon off excess fat, leaving about 1 tablespoon. Add butter. When melted, stir in honey, hot sauce, red pepper flakes, vinegar, and Dijon. Simmer 1–2 minutes, stirring, until slightly thickened and glossy.
  6. Coat the chicken. Add the thighs back to the skillet or pour the glaze over them on the plate. Toss or brush to coat. Taste and adjust heat with more hot sauce or flakes, and balance with a splash more vinegar if needed.
  7. Finish and serve. Sprinkle with flaky salt and parsley. Serve with rice, cauliflower rice, roasted broccoli, or a crisp slaw to cut the heat.