Lemon and Honey Glazed Chicken Thighs - Juicy chicken thighs coated with spices and glazed with honey and lemon.
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. But 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. Honestly, 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!
How to Make Lemon and Honey Glazed Chicken Thighs
Preheat the oven to 450 degrees.
In a small bowl, mix the salt, pepper, red pepper, chili powder, paprika, garlic powder, and red pepper flakes together.
Cover a baking sheet with aluminum foil. Place the chicken thighs on the prepared baking sheet.
Coat both sides of chicken with the spice mixture.
Cook for 15 minutes with the skin side down. Remove the pan from the oven, flip the pieces over and continue cooking for 15 minutes on the second side.
Whisk together the honey and lemon juice.
Remove the chicken from the oven and baste the thighs with the honey and lemon mixture. Make sure each thigh is entirely covered with the lemon-honey mixture.
Return the pan to the oven and continue cooking until the honey starts to thicken (about 5-10 minutes).
To check for doneness, test with an instant-read thermometer in the thickest part of a thigh. The temperature should be 165F and the juices should run clear with no trace of pink.
Remove from the oven and let rest a few minutes before serving.
More Chicken Recipes on Never Enough Thyme:
- Layered Mexican Chicken Salad
- Buffalo Chicken Dogs
- Chicken and Cheese Stuffed Roasted Chiles
- Southwest Chicken Casserole
- Butter Roasted Chicken
Glazed Chicken Thigh Recipes from Other Bloggers:
- 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
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Lemon and Honey Glazed Chicken Thighs
- 8 chicken thighs
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/4 tsp. red pepper flakes
- 1 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. garlic powder
- 1/2 cup honey
- juice of 2 lemons
- Preheat the oven to 450 degrees.
- In a small bowl, mix the salt, pepper, red pepper flakes, 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 with the skin side down. Flip and 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, test with a thermometer in the thickest part of a thigh. The temperature should be at least 165F and the juices clear with no trace of pink.
- Remove from oven and let rest a few minutes before serving.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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