Unlike most people, I don’t mind at all cranking up the oven during hot weather. I figure that’s one of the multitude of reasons that air conditioning was invented and I might as well take advantage of it. Yes, it has been hot lately. 100+ degrees hot. Stinkin’ hot. I still turned on the oven and got busy in the kitchen.
Maybe it’s my southern genes. I believe it’s genetically hard-wired into some of us to not mind hot weather. I actually look forward to it. I hate winter that much. Winter makes me miserable. I’m just a scrunched up ball of sweaters and comforters from about October to March. When summer comes around I get to shed my wrappings, put on sandals, and enjoy the warmth.
This recipe is one of the things that makes it worth switching on the oven during the summer. It uses chicken thighs (my favorite piece of the chicken), lots of spices, and a honey-lemon glaze. It would be great with all legs, too. Of course, you could make this with wings, a whole cut up chicken, or any pieces you like, but the thigh is the tastiest, juiciest part to me. I know everyone sings the praises of the white pieces, but they can be just a bit dry. Especially if you’re baking them for any length of time.
Pair this glazed chicken with a fresh tossed salad and a side of corn on the cob for a summer evening treat!
[clickToTweet tweet=”Lemon & Honey Glazed Chicken Thighs. Juicy chicken thighs glazed with honey and lemon.” quote=”Lemon & Honey Glazed Chicken Thighs. Juicy chicken thighs glazed with honey and lemon.”]
Preheat the oven to 450 degrees.
In a small bowl, mix the salt, pepper, red pepper, chili powder, paprika, and garlic powder together.
Cover a baking sheet with aluminum foil. Place chicken thighs on the prepared baking sheet.
Coat both sides of chicken with spice mixture.
Cook for 15 minutes on first side and flip. Continue cooking for 15 minutes on second side.
Whisk together the honey and lemon juice.
Remove the chicken from the oven and baste thighs with honey and lemon mixture. Make sure each thigh is entirely covered with mixture. Return pan to the oven and continue cooking until the honey starts to thicken (about 5-10 minutes).
To check for doneness, pierce the thickest part of a thigh and make sure juices run clear.
Remove from oven and let rest a few minutes before serving.
Enjoy! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
More glazed chicken thigh recipes you might enjoy:
- Honey Soy Baked Chicken Thighs from She Wears Many Hats
- Apricot Glazed Chicken Thighs from Reluctant Entertainer
- Cranberry Sage Glazed Chicken Thighs from bell’alimento
- Honey BBQ Baked Chicken Thighs from Dine and Dish
- Maple Ginger Chicken Thighs from Nutmeg Nanny