Thanks to Eunice for sharing the picture! She loved the recipe!
The great thing about this recipe is that the ingredients – minus the chicken – actually make a pretty amazing vinaigrette.
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp paprika
a pinch of crushed red pepper
4 (preferably skinless and boneless, but it’s okay if not) chicken thighs
a little olive oil
3tbsp honey
1tbsp vinegar
Turn oven onto 425 degrees. Combine all of your seasonings in a bowl. Lay all of your chicken out on a plate, rub seasonings all over your chicken. Lay your tossed chicken flat on a baking pan upside-down first, and bake for 8 minutes. Flip each piece right-side up, add one drop of oil to each thigh and bake again for 8 minutes.
Meanwhile, combine your honey and vinegar in a bowl and stir it thoroughly. Pull your chicken from the oven, and pour your honey and vinegar mixture over the top of your chicken. Toss it back into the oven, until the insides are tender and no longer pink. (Don’t hesitate to pull a thigh apart to see for sure.)
That’s it!
28 comments
Thanks for the recipe! I love honey flavored things. lol
When does the oil go on? And should you increase cooking time for chicken breasts to say 10 min?
Thanks for asking! Jeez, I can be a little forgetful.
When you turn the thighs right-side-up, you’ll add a drop of oil to the top. Not even a large drop – a dime-sized drop.
Again, thanks! 🙂
Can’t wait to try this. It looks simple but tasty!
Thanks for this recipe! I tried it last night and it was so delicious! My 15 year old loved it too!!!!!
I made this last night and will eat it for dinner tonight and likely lunch later this week! I substituted thighs with boneless skinless breasts since that was already in my freezer. It smelled so good cooking last night! I can’t wait to get home (after the gym) and dive into this with a side of roasted vegetables!
THANKS!!! I gotta admit, I’ve been doing the copy and paste on the recipes I’m not too chicken to try (no pun intended) and this is DEFINITELY one of them!
I tried these last night and hubby (picky eater) loved them. I used antibiotic-free skinless, boneless chicken thighs and paired it with roasted veggies and brown rice. Everything was great.
Trying this tonight.
I made honey-spiced chicken thighs last night with some broccoli florets. I really enjoyed the taste of the cumin on the chicken.
It was so yummy.
Thank you for such great recipe ideas.
I made this tonight…I am not one to try new things cause I’m scared lol but this was really gooder. I’m not a fan of dark chicken meat but this was just really flavorful. I paired it with with steamed broccoli and garlic, parsley (from my very own herb garden) steamed red potatoes. I will be making this again and again.
Great recipe. I had to adjust it to 30 minutes cooking time and omit the drops of oil because all I had on hand were bone-in, skin-on chicken thighs and it was delicious. The meat was tender and juicy and the skin got nice and crisp. Can’t wait to try your other recipes.
Looks good to mee yum, I have already tried a lot of different other recipes from you files of recipes Thank You for the Help!!!!
Beautiful dish with bold, yet subtle, flavors. Question… Is it wrong for me to front like I made up this dish in my household? My family loooves it. Can I take a *little* of the credit?
Nope! 🙂
Aww man….wait…was that “nope” to the first question or the second one? ;0) I must say you have inspired me, Erika. Before stumbling upon your blog, I had this skewed idea of what clean eating is. I never imagined having a clean kitchen (that sounds gross, but you know what I mean). My family is just blown away at the meals I’ve been preparing lately. They taste much “better”, “lighter”, everything-er (not that I couldn’t cook, because homegirl right here can throw down). There is just something about good, wholesome, real food that just can not be beat, no matter how many boxes of Rice-a-Roni I can get for a dollar this week, no matter how easy it is to thrown a bag of frozen parmesan crusted tilapia in the oven.
Speaking of tilapia, your tilapia parmesan dish has been asked for again and again in my household. It’s on the menu tonight and my daughter will taking the reins. (She has already commandeered my food processor to make her version of your Sexy Ranch because she “will never go back to the bottle”.)
Anyway, healthy eating has long had a stigma of restriction and “rabbit food”. You blow that out of the water. We can cook and eat great meals and actually feel pretty darn satisfied without spending tons of money – all while leaving the chemical garbage on the shelf at the supermarket.
Thanks for all you do and for sharing it with us.
OMGGG!!! This recipe was amazing! I had a friend come over that night and he loved it. My 2 y/o also ate every bite!!!
This looks amazing! Chicken thighs are my favorite. Flavorful and very cheap to buy organically.
Question though. With the vinegar, does it have to be white vinegar or can I use apple cider vinegar?
Thanks!
Nope! Feel free to use cider vinegar!
This was really good, but I will probably add the sauce the last 15 minutes of cooking next time b/c I couldn’t taste it all that much. I also used white vinegar, not sure if that matters.
I just tried w/boneless skinless chicken breasts. They have to cook a few minutes longer – they were excellent!
My house is filled with the delicious aroma of this recipe cooking in my oven! Cannot wait to eat it!
Found this recipe while googling clean recipes for chicken thighs and can’t wait to try it tonight! Best part is I’ve already got all of the ingredients on hand at home! Based on the comments here, I can’t wait to check out more of your recipes/blog. We’re a family of five that’s fairly new to eating clean and ditching processed junk, so I need all the amazing recipes I can find! Thanks so much!
Just a follow-up — this recipe was a total success! Even my kids who are hesitant to try new things LOVED it! Definitely going on our meal list! Thanks so much!!
This sounds amazing! I also found your site by searching for clean chicken thigh recipes. I have skin on, with bone thighs and saw another comment for 30 minutes. Is that about right for total cooking time you think? I am terrible at knowing when chicken is done and usually over cook it!
I think it depends on your pan, on your stove…there are a lot of mitigating factors. Maybe I should do a post on how to know when your chicken is cooked?
To put it simply, if you press your chicken and the juices that come out of it run clear, that’s how you know your chicken is done. As a beginner, you’ll just have to keep testing it.
Made this the other night and it was so good that i am making itagain tonight! Thank you 🙂
This was delicious! Thanks for sharing!
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