Roasted Chicken Thighs With Hot Honey and Lime
Published March 27, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3pounds bone-in, skin-on chicken thighs
- Salt and black pepper
- ½teaspoon onion powder
- ½teaspoon garlic powder
- 2tablespoons butter (unsalted or salted), melted
- 2tablespoons hot sauce (see Tip)
- 1lime
- 2tablespoons mild honey
Nutritional analysis per serving (4 servings)
846 calories; 62 grams fat; 19 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 57 grams protein; 892 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. On a foil-lined rimmed baking sheet, season the chicken all over with salt, pepper, onion powder and garlic powder. Arrange the chicken skin side up then roast until browned, 20 minutes.
- Step 2
While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine; transfer half to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the remaining butter mixture. Continue roasting until the chicken is golden brown and cooked through, 10 to 15 minutes more. Remove the chicken thighs from the oven.
- Step 3
Zest the lime, then cut it in half. Add the honey and 1 teaspoon lime zest to the reserved butter-hot sauce mixture and whisk to combine, then brush over the chicken thighs and squeeze the lime juice on top. Serve immediately.
- Different hot sauces have different levels of heat; choose one that suits your heat tolerance. Tabasco will be quite spicy, while a brand like Louisiana will yield a milder result.
Private Notes
Comments
Coming back to report it’s delicious with boneless skinless chicken thighs. I made the recipe almost exactly except for reducing cooking time and adding a spritz of avocado oil to the spice-rubbed chicken before baking.
Prepared with boneless skinless thighs, at 425. Twenty minutes, baste, 29 minutes. Yummy
Make twice the amount of sauce!
Could this be done on the BBQ? Don’t really want to run the oven with feels like temps running at 44 degrees Celsius.
Really delicious, easy recipe. Marinaded a combination of skinless/boneless chicken thighs and breasts in the spices listed and olive oil and threw them on the Blackstone. Used Cholula for my hot sauce, tupelo honey and it turned out great!
our family favorite now! Add tajin to the butter mixes for added bright zing. I use the broiler for these. Definitely get the skin-on, boneless thighs... harder to find but SO WORTH IT