Ingredients
Chicken
- 4 bone-in chicken thighs, skin-on (about 2 lbs)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Hot Honey Glaze
- 1/3 cup honey
- 2 tbsp hot sauce (such as Frank's RedHot)
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter, melted
- 1/2 tsp cayenne pepper (adjust to taste)
Brussels Sprouts
- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season both sides with smoked paprika, garlic powder, salt, and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 minutes until the skin is golden and crispy.
Flip chicken and add halved Brussels sprouts around the chicken in the skillet. Drizzle sprouts with olive oil and season with salt and pepper.
Transfer skillet to the preheated oven. Roast for 20 minutes until chicken reaches an internal temperature of 165°F (74°C) and sprouts are tender with charred edges.
While roasting, make the hot honey glaze: whisk together honey, hot sauce, apple cider vinegar, melted butter, and cayenne pepper in a small bowl until smooth.
Remove skillet from oven. Brush hot honey glaze generously over each chicken thigh. Return to oven for 3-5 minutes until the glaze is caramelized and bubbly.
Let rest for 5 minutes. Serve chicken and Brussels sprouts with any remaining glaze drizzled on top.
Personal Tips
- Sear skin-side down first, always. The secret to crispy chicken skin is starting in a hot skillet skin-side down. Don't move it, don't peek — just let the Maillard reaction do its work for 5 undisturbed minutes. The skin will release naturally when it's ready.
- Adjust the heat to your comfort. Two tablespoons of hot sauce gives a pleasant medium kick. Want it milder? Start with one tablespoon. Craving fire? Add more cayenne or use a hotter sauce like habanero. The beauty of this recipe is how easily you can dial the spice up or down.
- The glaze goes on at the end, not the beginning. Honey burns at around 320°F. Your oven is at 425°F. If you glaze at the start, you'll get burnt honey, not caramelized honey. Brush it on in the last 3-5 minutes so it caramelizes without burning.
- Bone-in thighs beat boneless every time. I tested this with both, and bone-in thighs stay juicier and develop better flavor. The bone acts as a heat conductor for even cooking. If you only have boneless, reduce the oven time to 15 minutes and check at 12.
- Don't skip the rest. I know it's tempting to dig in immediately when that glistening honey-glazed chicken comes out of the oven. But 5 minutes of rest lets the juices redistribute. Cut too early and you'll lose half the moisture onto the cutting board.
Nutrition (per serving)
Nutrition (per serving): 1 chicken thigh with Brussels sprouts | USDA FoodData Central, calculated estimates
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Frequently Asked Questions
What is hot honey chicken?
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Can I use boneless chicken thighs?
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Can I make the hot honey glaze ahead of time?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- Vegetarians
Modifications
- Replace butter with olive oil for a dairy-free version. Use agave nectar instead of honey for a vegan adaptation. The dish is naturally gluten-free.
