Honey Spiced Glazed Chicken

*This post for Honey Spiced Glazed Chicken first appeared on July 27th, 2011. I updated the recipe and reshot the photographs.Β This chicken recipe is one of my most requested chicken dishes. It’s the perfect balance of spicy and sweet and can be made under the broiler or on the grill. Trust me when I say this is delicious! Your whole family will go crazy over it!Β 


This delicious honey spiced glazed chicken is made with chicken thighs coated in flavorful spices and basted with a sweet honey glaze. It’s easily cooked under the broiler or on the grill. It’s sweet, spicy and oh so delicious!

This delicious honey spiced glazed chicken is made with chicken thighs coated in flavorful spices and basted with a sweet honey glaze. It's easily cooked under the broiler or on the grill. It's sweet, spicy and oh so delicious!

{Pictures updated February 16th, 2016}

The other day I was set on not going to the grocery store.

Do you ever have those days?

So I searched through the freezer and found a package of boneless skinless chicken thighs.Β  After they defrosted I still had no idea what I was going to do. So I threw together some spices, made a glaze and hoped for the best.

Yeah, this dish totally blew my mind!

I was hoping for good and got delicious. So easy and so packed with flavor. I think the addition of smoked paprika is key here. It packs a ton of flavor in such a small little package.

Have you gotten on the smoke paprika train yet?

The other great thing about this dish is the use of boneless skinless chicken thighs. They stay so moist and delicious and are perfect for broiling.

I haven’t personally tried this dish with thin sliced chicken breasts but friends have told me it’s delicious.

This delicious honey spiced glazed chicken is made with chicken thighs coated in flavorful spices and basted with a sweet honey glaze. It's easily cooked under the broiler or on the grill. It's sweet, spicy and oh so delicious!
During the winter I make this dish using my electric oven broiler. It makes it so simple to get dinner on the table quickly.

However, in the summer I love to do this dish on the grill. It’s really up to you but the grill gives the chicken such a great smoky flavor.

But really, no matter how you cook your chicken it will come out perfectly seasoned, slightly spicy and haveΒ just the right amount of sticky honey sweetness.

Say hello to your new favorite meal!

{Looking for more chicken recipes? Try my crispy pan roasted chicken thighs or my creamy chicken bacon and mushrooms}

This delicious honey spiced glazed chicken is made with chicken thighs coated in flavorful spices and basted with a sweet honey glaze. It's easily cooked under the broiler or on the grill. It's sweet, spicy and oh so delicious!


Spicy Honey Glazed Chicken

This delicious honey spiced glazed chicken is made with chicken thighs and cooked under the broiler. It's sweet, spicy and oh so delicious!

Yield: 8 chicken thighs

Prep Time: 10 minutes

Cook Time: 15 minutes per batch

Total Time: 25 minutes per batch


  • 1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
  • 2 teaspoons smoked paprika (regular paprika works well too but smoked brings more flavor)
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 teaspoon red pepper flakes (use less if you don't like heat)
  • 1 teaspoon chili powder
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar

Source: Nutmeg Nanny


Mix spices together and set aside.

Mix honey and cider vinegar and set aside.

Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)

Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.

Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!

* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.

Don’t know how to use your broiler? Click here to watch a helpful video!

This delicious honey spiced glazed chicken is made with chicken thighs coated in flavorful spices and basted with a sweet honey glaze. It's easily cooked under the broiler or on the grill. It's sweet, spicy and oh so delicious!

This honey spiced glazed chicken is ready from start to finish in just 25 minutes! Season up your chicken, broil, glaze with honey and dinner is done!

{original post picture}

221 Responses to “Honey Spiced Glazed Chicken”

  1. #
    Heavenly Housewife — July 27, 2011 at 1:14 pm

    This sounds and looks so good. It has just the right mix of sweet and spicy, which I absolutely love. Beautiful daaaahling!
    *kisses* HH

  2. #
    Maris (In Good taste) — July 27, 2011 at 1:18 pm

    These look beautiful. I love the simplicity of this and the end result is so delicious

  3. #
    Erica — July 27, 2011 at 3:17 pm

    You have to love those random meals that just turn out awesome! The chicken looks perfect

  4. #
    hungryandfrozen — July 27, 2011 at 3:36 pm

    Yup, definitely have those days where I’m determined to use whatever’s in the fridge/cupboard rather than spend more money and add to it! This recipe sound awesome – love all the spices in it.

  5. #
    Cathy — July 27, 2011 at 7:40 pm

    Spicy, sweet and sticky? Definitely making this soon! I’ve got so much chicken in the freezer.

  6. #
    Joanne — July 27, 2011 at 8:24 pm

    I love it when pantry meals turn out well! This sounds quite delicious!

  7. #
    Lisa~~ — July 27, 2011 at 8:25 pm

    Sounds like a great combination of flavors and it looks delish!

    Cook Lisa Cook

  8. #
    debbie — July 28, 2011 at 7:38 am

    Love this recipe! So simple and looks so delicious!

  9. #
    EmandM — July 28, 2011 at 9:08 am

    This looks so good! I’m getting hungry…and it’s still early morning!

  10. #
    Jen @ My Kitchen Addiction — July 28, 2011 at 4:27 pm

    Ooh… Love the flavors in this chicken! Sounds fabulous!

  11. #
    Faith — July 28, 2011 at 8:01 pm

    I have those days all the time, lol…and when I do, I will do anything to get out of going to the store! πŸ™‚ I remember you telling me about this on the phone a while back — it looks amazing!

  12. #
    Veronica — July 29, 2011 at 1:52 am

    I love it when something unplanned turns out fantastic! This sounds and looks sooo good. I really want this right now and it’s 1 AM. The things you do to me!

  13. #
    Rachel @ Not Rachael Ray — July 29, 2011 at 11:16 am

    These look great! I bet the flavor is amazing.

  14. #
    Barbara — July 29, 2011 at 12:13 pm

    This looks fabulous. How great that it’s so quick and easy.

  15. #
    Marla — August 2, 2011 at 10:09 pm

    I spend ridiculous amounts of time in the grocery store. I love not having to go. This chicken looks great & I would want to have tons of left overs πŸ˜‰

  16. #
    Jeanette — August 2, 2011 at 10:50 pm

    Love the glaze on this chicken – isn’t it great when you can dig through the freezer, refrigerator and pantry and throw together an amazing dish like this! I’ve been trying to do the same to clean out my freezer – saves a lot of time by not having to run to the grocery store (especially since I have a hard time just picking up a few items!).

  17. #
    anazar — August 3, 2011 at 10:59 am

    Hungry again!!

  18. #
    Shelby — August 12, 2011 at 5:41 am

    Oh I so know what you mean about so not going to the store! Its amazing what yumminess we can find that way!

  19. #
    Elona — August 30, 2011 at 11:01 am

    What did you make to go with these? I am always looking for ideas for the sides!

    • admin replied: — August 30th, 2011 @ 11:06 am

      Fresh green beans and Amish noodles….delicious!

      • Elona replied: — September 3rd, 2011 @ 12:08 pm

        Ah, I see them in the background! Looks delicious . . . do you do anything special to the noodles? They look extra yummy πŸ™‚

  20. #
    CARRIAN — August 31, 2011 at 4:13 pm

    Making this tonight!

  21. #
    Brittany Brown — December 11, 2011 at 8:13 pm

    So glad I found this recipe! I had everything but the chicken so I thought I would go ahead and try it. This was super easy and quick- I will definitely make this again!

  22. #
    Emily — December 29, 2011 at 11:49 am

    This sounds amazing and I love that it only takes a few minutes to broil! Would be so yummy over Thai rice to sop up the extra spicy honey sauce.

  23. #
    Patrice Powell — January 12, 2012 at 10:37 pm

    Any reason this wouldn’t work with boneless breasts instead of thighs? Looks yummy but we’re partial to white meat…

    • admin replied: — January 13th, 2012 @ 11:43 pm

      I think they would work great on boneless breast! The flavor is delicious! I would recommend making sure the breasts are not too thick.

  24. #
    Carol Collins — January 13, 2012 at 11:30 pm

    Can’t wait to try it for our church potluck. This is the kind of things they like. may even try it for myself. Like honey on chicken. sounds so delicious.

    • admin replied: — January 13th, 2012 @ 11:43 pm

      Hope they enjoy!

  25. #
    Sarah K — January 14, 2012 at 8:52 pm

    Made this tonight for my husband and I, we loved it! This was super easy to make, cooked up quickly, and was delicious! Thanks so much for sharing! This recipe is definitely a keeper πŸ™‚

  26. #
    Cristallynn — January 17, 2012 at 5:42 pm

    Just tried it with my family using chicken breasts…..YUMMMMMMMY!!!!! Everyone loved it! I’m not a spicy food lover, and this was mild enough for me to enjoy with a little kick to keep it interesting πŸ˜‰

    • ashley replied: — March 21st, 2012 @ 7:07 pm

      How long did you cook them for? I am worried about burning the glaze but I want to make this for dinner tonight

      • admin replied: — March 21st, 2012 @ 7:12 pm

        Hi Ashley,

        I cooked the chicken for about 5-7 minutes per side and then I glazed the chicken and cooked for a few minutes after the glazed was applied. Hope you enjoy the chicken!

  27. #
    Sara B — January 17, 2012 at 8:45 pm

    I made this tonight and will DEFINITELY be making it again. I did use bone in chicken thighs, they took a little longer to cook through, but well worth the wait! My husband and daughter loved it also. Thanks!

    • brandy b replied: — May 17th, 2012 @ 3:52 pm

      how much longer did the bone in thighs take?

  28. #
    Debbie Young — February 1, 2012 at 7:15 pm

    Can you tell me what temp the Broiler needs robe at? Making this tonight and just want to be sure what temp to cook the chicken at. Thanks a bunch.

    • admin replied: — February 1st, 2012 @ 8:30 pm

      Hi Debbie,

      I normally put my broiler on low just so I’m sure it won’t burn. I will be sure to add that step into the directions. Hope you like it πŸ˜‰

  29. #
    Debbie Young — February 2, 2012 at 12:49 pm

    Made this for dinner last night and it was Amazing! We loved it. And it was so easy. Can’t wait to make it again. Thanks for the recipe. πŸ™‚

  30. #
    Jennifer — February 2, 2012 at 10:07 pm

    Found you through Pinterest. My boyfriend and I made this tonight with thin little chicken tenderloins (what we happened to have on hand), and we had to reduce the cooking time but the flavor was great! Next time I’ll probably put the glaze on before we start cooking since we only cooked for about five minutes total for the chicken we had, but otherwise really good. I wonder what’s the difference in cooking between broiling and baking (flavor and texture-wise)? Thanks for the great and quick dinner!

    • admin replied: — February 3rd, 2012 @ 5:55 pm

      Hi Jennifer! I’m so happy you found me through Pinterest πŸ™‚ My friend has baked her chicken before and it turned out just fine. It was because on her oven it only had the broiler on the bottom. The tenderloins sound great…I will have to try that next time!

  31. #
    Red — February 5, 2012 at 3:30 pm

    Hi this sounds like a great recipe but I am a little amateur on the whole cooking business so could you explain to me how to do this with chicken breast and how exactly do I use a broiler please. this seems like a simple recipe i can wow people with thank you

    • admin replied: — February 17th, 2012 @ 6:41 pm

      Hi Red,

      If you have an electric oven your broiled will be inside your oven. If you have a gas oven it’s at the bottom and I do not recommend broiling the chicken if it’s gas. I then recommend cooking it in the oven at 400 degrees on bake. I have added a video to the post on how to use the broiler on an electric oven. Very helpful! Hope you enjoy the recipe!

  32. #
    jodie — February 16, 2012 at 9:46 pm

    Found this on pintrest also. I know how to bake chicken, but I do not know what broil means. Is that when you put it very low in your oven? I’m not sure I have a broiler???? Can anyone help. How long would I bake a pound of chicken breasts?

    • admin replied: — February 17th, 2012 @ 7:02 pm

      Hi Jodie,

      Broiling is actually where you cook using very high heat. If you have an electric oven it’s inside your oven, if your oven is gas it’s the bottom drawer that pulls out. If your oven is gas I recommend baking the chicken on 400 degrees. I added a link to a video at the end of the post that talks about how to broil meat. If you are doing big chicken breasts its going to take a little longer because they are so thick. I would recommend pounding them out to make them a little thinner. Hope you enjoy the recipe!!!

  33. #
    Joy Wright — March 4, 2012 at 6:31 pm

    Could you use this recipe for pork ribs as well?

    • admin replied: — March 4th, 2012 @ 11:58 pm

      Hi Joy,

      I think the pork would taste good but I would just worry about the ribs being chewy because they would not be cooked long enough to get tender. Let me know how it turns out if you give it a try πŸ™‚

  34. #
    Linda — March 6, 2012 at 12:12 pm

    Found your recipe on Pinterest and am going to make it tonight with sticky rice! Sounds deelish! Can’t wait to see what my dh thinks πŸ™‚
    Thank you.


  35. #
    Jessica — March 7, 2012 at 1:57 pm

    Found this on pinterest, made it last night and the family approved. Quick, easy and yummy served it with jasmine rice and edamame πŸ™‚

    thanks for posting,

    • admin replied: — March 7th, 2012 @ 10:41 pm

      Hi Jessica,

      Thank you so much sharing that your family enjoyed the meal! It always makes me happy to hear that πŸ™‚

      – Brandy

  36. #
    Jaymi — March 12, 2012 at 5:28 pm

    I have tried this exact recipie on pork chops…. It was amazing!

  37. #
    Kristina — March 13, 2012 at 12:56 pm

    In case anyone wants to know, each thigh is 204 calories, 3.7 gram of fat (3 saturated) and 19 grams of protein!

  38. #
    MegglesP — March 17, 2012 at 9:47 pm

    I LOVE this chicken. It gets made almost weekly around my house now. Thanks so much for the recipe! I do have one question though: why do you not recommend using the broiler in the gas oven? We use the broiler in our gas oven and this turns out great. I’ve made it with chicken thighs and thin chicken breasts (though it’s better on the thighs). Just curious why you don’t recommend the broiler in gas ovens?

    • admin replied: — March 21st, 2012 @ 7:19 pm

      Hi MegglesP,
      I know with the gas ovens I had in the past the broiler area (at the bottom) was really close to the burner and I was just worried about burning. I’m so happy that you like the chicken…it’s a favorite in our house too!

  39. #
    Diane M. Hoffman — March 24, 2012 at 11:03 pm

    Is there a way to print these without having to print up pags and pages of comments?

  40. #
    Melanie — March 25, 2012 at 10:11 am

    I am thinking of making this tonight, how would I do the glaze with baking it? Do I just put it on before baking? I was also wondering if youhad any tips on how to do this in the slow cooker, I might want to do that since my gas oven heats up my whole house, its going to be hot today in Texas. πŸ™‚


    • admin replied: — March 25th, 2012 @ 4:08 pm

      Hi Melanie,

      If you bake the chicken I think you could add the glaze at the beginning or in the middle of cooking. I have not personally made this dish in the crockpot but I know someone who did. She used my recipe but tweeked it for the crockpot, I have not tried it but it does look delicious πŸ™‚ http://onceamonthmom.com/nutmeg-nanny-honey-glazed-chicken-thighs-secret-recipe-club/


  41. #
    Diane — March 25, 2012 at 2:12 pm

    This sounds wonderful. How can I print just the recipe without printing pagaes and pages of comments?

    • admin replied: — March 25th, 2012 @ 4:00 pm

      Hi Diane,

      You have two options for printing. You can click the “print this entry” button at the top of the page (you will print off the whole entry but not the comments) or you can highlight the recipe, paste into notepad and print from there. I will be getting a facelift on the Nutmeg Nanny site in a few months and will be adding a better print function. Hope you enjoy the recipe!

  42. #
    Amber — March 25, 2012 at 10:13 pm

    I’m another Pinterest drop-in. Looks tasty! Thanks!

    • admin replied: — March 26th, 2012 @ 10:50 am

      Thank you for stopping by πŸ™‚ Hope you like the recipe!

  43. #
    Liane — March 27, 2012 at 7:12 am

    We made this last night on the grill, using chicken breasts. It was fantastic! Definitely be making this again. Thanks for the recipe.

    • admin replied: — March 27th, 2012 @ 12:56 pm

      I’m so glad you liked it! Thank you for letting me know πŸ˜‰

  44. #
    SJ — March 30, 2012 at 10:22 am

    I made this for dinner last night and unfortunately the Apple Cider Vinegar (according to the directions,) was too overpowering for us and it wasn’t our favorite. :0(

    • admin replied: — March 30th, 2012 @ 10:38 am

      Hi Sonya,

      I’m sorry you didn’t like the chicken. You could try using less vinegar or thinning the honey out with a little water. Have a great weekend!

  45. #
    Yvonne — April 1, 2012 at 11:48 pm

    Made this tonight for supper and it was wonderful. I was a bit worried that it would be to spicy and was tempted to back off on the red pepper flakes but decided not to and it was great! Thanks for sharing your recipe! Wouldn’t change a thing!

  46. #
    Danni — April 2, 2012 at 10:47 pm

    Had this last night and it was AMAZING! Super easy and tasty πŸ™‚ I also added cajun seasoning to it and omit the salt…it was delish πŸ™‚

  47. #
    Pam — April 4, 2012 at 4:28 pm

    I made this recipe tonight using chicken breasts. My husband loved it!
    The smoke alarm went off three times but they were delicious, I’ll be making this recipe again.

  48. #
    ellie — April 9, 2012 at 9:10 am

    Made this last Friday night. Such a hit! so easy….and husband raved about it for days.
    Def will be making again πŸ™‚

  49. #
    Kayla — April 25, 2012 at 1:05 pm

    Do you know what the calories would be if i used chicken breast?

  50. #
    Talia — April 30, 2012 at 7:04 pm

    Is there anything I can use instead of apple cider vinegar?

    • admin replied: — May 1st, 2012 @ 12:49 pm

      I’m sure you could substitute other flavored vinegars if you are not a fan of apple cider vinegar. You could also try thinning it out with a little water if you are not a fan of vinegar at all.

      • Talia replied: — May 1st, 2012 @ 12:55 pm

        Thank you!

  51. #
    Mica — May 1, 2012 at 12:20 pm

    Made these last night, and they were GREAT!
    Used chicken breast tenderloins.
    Dunked in spices, broiled 2 minutes per side.
    Slathered in sauce, broiled 2-3minutes per side.

    • admin replied: — May 1st, 2012 @ 12:48 pm

      I’m so glad you enjoyed them! They are a house favorite around here πŸ™‚

  52. #
    Corrie — May 6, 2012 at 5:00 pm

    Hi! I want to make these tonight and I have a gas oven but my broiler is still in the oven. The open flame comes from the top- suggestions?

    • admin replied: — May 8th, 2012 @ 9:25 pm

      Hi Corrie,

      First I apologize for taking so long to get back to your question. The open flame is fine but I would make sure the rack was not too close to the top. Maybe the third row from the top. Hope you enjoy them!

  53. #
    Alli — May 13, 2012 at 6:50 pm

    Delicious and simple, love it. Thanks for sharing. Thinking I might add a little more spice for some kick.

  54. #
    Kim — June 15, 2012 at 12:43 am

    Thank you for sharing this recipe! It’s so simple and easy to make and is so delicious!!! My family LOVED it and keeps asking me to make it over and over again!

    • Brandy replied: — June 15th, 2012 @ 11:34 am

      Thank you so much! I’m glad your family enjoys the recipe πŸ™‚

  55. #
    Satu — July 1, 2012 at 6:52 am


    Can you tell me if any cooking time adjustments would need making if I used chicken thighs with bones left in? I have a freezer full of chicken with bones in and cannot be asked to de-bone.

    Also, if I don’t wish to use vinegar to thin the honey, how much water would you recommend putting in instead?

    Thanks in advance. I look forward to any suggestions as your recipe looks absolutely delicious AND most importantly, easy and quick.

    • Brandy replied: — July 2nd, 2012 @ 11:04 pm

      Hi Satu,

      I would probably opt to bake (400 degrees) instead of using the broiler if you are using bone-in chicken. I would just fear that using the broiler only would result in a perfectly cooked exterior and raw inside. I would probably cook for 25 mins and then test to make sure if it’s done. If you don’t want to use vinegar just substitute and equal amount of water. I hope this helps and you enjoy the dish! Have a great week!

  56. #
    Judy — July 6, 2012 at 9:12 pm

    I too just happened across this recipe and your site on Pinterest while looking at some recipes another friend had pinned. WOW! Am I glad I found this. Can’t wait to try these, probably with chicken breasts.
    For anyone who may wonder, the vinegar (and acid it contains) will help to break down the sugars in the honey and carmelize the glaze. I’m thinking about trying a fruit-infused balsamic vinegar though! Major yum factor — maybe the tangerine or cranberry-pear balsamic vinegar.
    Thank you again! I’ll be following along.

  57. #
    Renise — July 9, 2012 at 7:32 pm

    Delicious! A bit too spicy for the little ones so we left out the crushed red peppers. Even without them it has a good kick and amazing flavor! New staple in our home! Found you thanks to Pinterest!

  58. #
    betty — July 10, 2012 at 1:18 pm

    Made this last night under the same circumstances of NOT wanting to go to the grocery store. My husband said it was some of the best chicken he had ever had and that I should make it once a week! That and it is so easy!! thank you.

  59. #
    Diana — July 16, 2012 at 11:14 am

    This recipe looks remarkably similar to a cooking light recipe.


    Was it inspired by this recipe?

    • Brandy replied: — July 16th, 2012 @ 3:12 pm

      Hi Diane – I know the recipes are very similar but I did not get my inspiration from Cooking Light. It wasn’t until months after I posted the recipe that I even noticed some similarity. I hope you give the recipe a try…thanks!

  60. #
    Jennifer — September 4, 2012 at 10:10 am

    I made this for dinner last night – I thought it was good, but my husband LOVED it. I used smoked paprika instead of regular paprika, and I think that’s what did it for him. Definitely making it again, although I will probably do the spice rub in the morning with a little oil and let the chicken soak up the flavors for the day in the fridge. I bet this would be fantastic grilled as well.

  61. #
    Marissa — September 24, 2012 at 2:18 pm

    Hi. I’d like to make this recipe this week and have a quick question about your broiler technique. You say you put your broiler on low….what temperature is that for an electric oven. Mine just has the knob option to broil after 400 degrees.

  62. #
    Amy — September 27, 2012 at 12:35 pm

    This looks wonderful – thanks for posting!

  63. #
    heather — October 2, 2012 at 1:40 pm

    Hi! I’m yet another Pinterest follower! I’m going to make this for my boyfriend tonight (first time cooking for him) and wondered how long should I bake the chicken? I have a gas oven with the broiler on the bottom. I’m guessing 15-20 minutes? Can I still get that slightly charred look/taste just by baking and not broiling? Thanks!

    • Brandy replied: — October 2nd, 2012 @ 6:06 pm

      Hi Heather: The chicken will still taste great but it might not be as charred as if it was broiled. You can also grill it outside and it works great too!

  64. #
    Shanna — October 16, 2012 at 8:29 pm

    I found this on pinterest and I must say I love this recipe. I cooked this tonight and just finished eating it. I love it!!!! I used regular white vinegar and it turned out great. I didn’t even taste the vinegar. I had it with baked potatoes and honey butter carrots. Thanks for this recipe.

  65. #
    Suzie — October 17, 2012 at 9:56 pm

    Found your recipe on pinterest and boy, am I glad I did. Made it for tonight and my boyfriend and I loved it. Quick question, my glaze did not really stick on the chicken. Any solution?

    Thank you again for your delicious recipe.

  66. #
    Catherine — October 18, 2012 at 12:18 pm

    Is there anything you can use in place of the apple cider vinegar? I don’t have any on hand but I would love to make this!

  67. #
    Ada — October 31, 2012 at 12:12 pm

    Husband found this on Pinterest. I made it and could not wait to taste it because it smelled soooo good while it was cooking. It was hard to wait for it to cool before I tasted it. We absolutely loved it!!! Perfect mix of spices-PERFECT!!! Can’t wait to try this on wings. Thanks!!

    • Brandy replied: — October 31st, 2012 @ 12:41 pm

      Thank you so much letting me know you enjoyed the chicken! It’s definitely a favorite around this house. Your idea of putting it on wings sounds amazing! This summer when I bust out the BBQ I’m definitely trying that out!

  68. #
    Hilda — November 20, 2012 at 7:40 pm

    Making this for dinner tonight., so far everything looks great. I just added some fresh minced garlic to the honey mixture and warmed it up before basting.
    Thanks for the great idea.

  69. #
    Sherrie — December 7, 2012 at 10:35 am

    These were delicious and so easy!!! Yum!

  70. #
    Kelly — January 17, 2013 at 11:29 am

    I’m sorta trying this today. I prepped my chicken with the spice mixture this morning before work and placed it in a pan layered with red onion on the bottom. I’m going to bake it later when I get home… I hope it turns out alright because I have no backup plan haha

    • Brandy replied: — January 17th, 2013 @ 10:37 pm

      Hi Kelly, I hope it turned out delicious!

  71. #
    Jonathan — January 24, 2013 at 10:41 pm

    Saw on Pinterest but says cook in crock pot. How would you with the spices and liquid and how long?

    • Brandy replied: — January 25th, 2013 @ 11:06 am

      Hi Jonathan, The original recipe is not meant to be made in the crockpot. I think someone pinned the recipe and gave it a wrong title. I’m sorry I can’t help but I have never tried making this dish in the crockpot. However, it is really easy to put together and a breeze to cook in the oven! I hope you give it a try!

  72. #
    Janine — February 11, 2013 at 1:17 am

    My broiler automatically preheats at 500 degrees, but you said you cook it on low. What temperature would that be? The first time I made them they were delicious, but I did burn the them a little. Oops..

    • Brandy replied: — February 12th, 2013 @ 11:39 pm

      Hi Janine, For an oven that does not have a high/low broiler setting I would recommend using the broiler but lowering the rack one space. This will cook the chicken a little slower but it lessens the chance of it getting burnt. Hope this helps! Thanks for trying the chicken πŸ™‚

  73. #
    Dorothy — March 5, 2013 at 3:21 pm

    Love this! Cooking again tonight for mom and dad!

    • Brandy replied: — March 6th, 2013 @ 9:35 am

      Hi Dorothy! I’m glad you like the recipe! It’s a favorite around here too πŸ™‚

  74. #
    Lynn — March 14, 2013 at 5:28 pm

    I finally tried this after pinning it quit a while ago. This is absolutely wonderful!
    This will definitely be put in the rotation. Thanks for sharing.

  75. #
    Mary — March 14, 2013 at 7:01 pm

    Made this tonight it was DELICIOUS! Like everyone else has said…perfect combo of sweet and spicy! I served it with green beans and oven roasted potatoes. I also recommend bread to sop up the glazy sauce! Thanks! πŸ™‚

  76. #
    JoAnna — March 21, 2013 at 1:24 pm

    Hi! Found your recipe via Pinterest and had a question. The way our electric oven works, it only has temperature settings plus a “warm” option to keep things warm and a “broil” option to…well, broil. I’m not sure at what temperature that would be and I was thinking of just stove-top cooking them for a few minutes per side and then baking them in the oven for maybe 20-25 minutes. Would that work or what would I need to do?

    • Brandy replied: — March 22nd, 2013 @ 4:06 pm

      Hi JoAnna! It’s ok if your broiler doesn’t have a high/low setting. I would set your rack to the middle and just cook the chicken on the middle rack under the broiler. This will help so it doesn’t burn. Hope this helps and I hope you enjoy the chicken!

  77. #
    Diana — March 25, 2013 at 9:54 pm

    stumbled across this recipe on pinterest a while back and just made it tonight when i was in a pinch and needed to cook some chicken thighs that would not wait a day longer. it came out amazing – what a perfect recipe. thank you!

    • Brandy replied: — March 25th, 2013 @ 11:55 pm

      Thank you Diana! I’m so glad you liked it!

  78. #
    nancy — April 1, 2013 at 11:41 am

    OMG! this is my new fav! came out perfect and i love the fact that i had everything in my pantry to make it. this was absolutely delicious and i will make it again a nd again…

    • Brandy replied: — April 4th, 2013 @ 10:11 am

      I’m so glad you like it Nancy! It’s a favorite around here too πŸ™‚

  79. #
    Jenn — April 4, 2013 at 8:42 pm

    This reminds me a lot of this Martha Stewart recipe we make every summer:

    Since it’s still too cold to grill where I live, I really liked the reminder I can just use the broiler! This turned out really well. I butterflied chicken breasts (since that’s what I had) so there was more flavor in each bite, and added a bit of cumin, and we all loved it, even the toddler and baby! But they are crazy kids and already like spicy foods, so if you are sensitive, be warned that this does have a bit of a bite to it! (But we wouldn’t have it any other way.) πŸ™‚

  80. #
    michele b. — April 29, 2013 at 10:39 pm

    Love this recipe…so tasty! (I do a toned-down version without the red pepper for the kids, and prep as written for hubby and me) Love that I don’t need any special ingredients either!

  81. #
    Caitlin — May 19, 2013 at 7:03 pm

    This chicken was absolutely delicious! I used chicken breasts instead but it really doesn’t matter! The seasoning was soo delicious and the honey gave it a nice refreshing kick next to the spice! I will definitely be making this a normal recipe!

  82. #
    Donna — May 24, 2013 at 8:31 pm

    I made this tonight, and it was delicious! So glad you had a moment of inspiration (and didn’t feel like going to the grocery store!). Thanks for sharing.

  83. #
    Jeanette — August 21, 2013 at 7:03 pm

    I made this tonight. It was fantastic.

  84. #
    Whitney — September 4, 2013 at 11:01 am

    Can I cook this on my barbecue grill?

    • nutmegnanny replied: — September 4th, 2013 @ 9:33 pm

      Hi Whitney! This dish works beautifully on the BBQ! I grill until the chicken is almost done and then I do two quick honey glazing rounds. Hope you enjoy the chicken!

  85. #
    Shastababy — October 31, 2013 at 8:58 pm

    I pinned this a while back, but just found it again. It was delicious, even though I left out the red pepper flakes and had to use boneless breasts, pounded thin πŸ™‚ Thanks for sharing your inspiration!

  86. #
    Robbyn H. — November 19, 2013 at 12:57 pm

    I made this recipe on 11/18/13 with boneless, skinless chicken breasts and they were just as juicy as using the thighs. I used the exact spices as listed above, but I added 1 teaspoon of Adolph’s “unseasoned” meat tenderizer to keep the breasts from drying out – and it worked!!! I have an electric oven, so I broiled mine like the recipe suggests and the breasts came out probably more juicy then baking them in the oven. This is a keeper recipe in our household, because it was super quick and yummy! It was just the right balance of sweet and savory spices.

  87. #
    CutenKerin — November 23, 2013 at 1:12 pm

    This was a GREAT recipe! I cooked it for my family the other night and they Loved it! I’ll be making it again soon. I served it with steamed broccoli and mash potatoes πŸ™‚

  88. #
    Sheri K — December 7, 2013 at 8:05 pm

    I messed up and did not read the recipe all the way through before I started. I mixed the dry ingredients and the honey and vinegar together and then coated my chicken in it before broiling. My final step was brushing it with the spice/honey/vinegar mixture. It turned out excellent. My family loved it!!

  89. #
    Diane Flaim — December 8, 2013 at 7:15 pm

    NN! Love this recipe!! Initially tried it for Super Bowl Sunday this past February, have made it 10 times since. Adapted an Italian version tonight, equally yummy πŸ™‚ Look forward to your emails!!

  90. #
    Quiana — March 7, 2014 at 11:12 am

    I finally made this last night for dinner and it was delicious!!! Thank you! !

  91. #
    Imie — March 14, 2014 at 10:56 am

    Wow! This is surely deliscious! I can’t wait to try this out. Thank you for the recipe. πŸ™‚

  92. #
    Kelly — April 14, 2014 at 9:33 pm

    I made this recipe tonight and it was delicious! BUT the honey didn’t glaze on my chicken breasts – it just kind of melted off into a soupy mixture in the bottom of the pan. Any suggestions on how to get the glaze to stay on the chicken? I was wondering if I should have done the last few minutes on the high broiler setting? I have an electric oven and cooked the chicken on the low broiler setting as described in the receipe directions. Thanks!

  93. #
    Sarah — April 23, 2014 at 7:28 pm

    Found this recipe through my Paleo recipe quest on Pinterest. So happy I stumbled upon it! I used chicken breast–a little on the thicker side, but I just added on more baking time. Worth it–The glaze turned into an amazing crust. Pairs perfectly with the roasted cauliflower I made next to it. Will definitely make this again! Thank you πŸ™‚

  94. #
    Mesha — June 12, 2014 at 12:05 am

    This is actually a Cooking Light recipe from March 2007 issue. It has been one of my favorites for a simple, different, chicken dish!

    • nutmegnanny replied: — June 12th, 2014 @ 12:23 pm

      Hi Mesha! It’s very similar but I never knew the Cooking Light version was out there until after I made my dish. I guess great minds think alike πŸ™‚

  95. #
    Janet Bradley — November 18, 2014 at 2:18 pm

    I am going to cook this in the oven at 400 degrees for 20-25 minutes like you suggest. Was wondering if I should put it on parchment paper first so it doesn’t stick to the pan I back it in . Do you think that would work?

    • nutmegnanny replied: — November 18th, 2014 @ 4:20 pm

      Hi Janet! I do recommend putting down something on your baking sheet so it doesn’t stick. I usually use a silpat liner sine they handle high heat so well. I would watch just to make sure the parchment doesn’t burn. So maybe keep the pan a little further away from the broiler top. That just means it will take a little longer to cook. Hope this helps and you enjoy the dish πŸ™‚

  96. #
    Chelsea — January 20, 2015 at 5:39 pm

    Hello! I’m excited to try this recipe tonight! I had a question about clarification when you are using a gas oven and baking the chicken. Should I bake them first and then re-bake them with the glaze, or should I apply the rub and the glaze to bake?

    Thank you!

    • nutmegnanny replied: — January 20th, 2015 @ 7:48 pm

      Hi Chelsea! Put everything on right in the beginning and let it back with the rub and glaze. Hope you enjoy the chicken!

  97. #
    Jean — February 2, 2015 at 1:32 pm

    This recipe sounds amazing and my tummy is already churning in delight. Though I am going to try making it on the grill and will post the results afterwards for you

  98. #
    ellie — March 19, 2015 at 5:06 pm

    So good! Thanks for sharing!

  99. #
    Amanda — March 23, 2015 at 9:01 pm

    made these tonight, so good and easy!

  100. #
    Juan Francisco — March 30, 2015 at 1:24 pm

    I really enjoyed this recipe I’ve made it a couple of times now, I even included in my newest blog post, I gave you all the credits by the way.


  101. #
    Old Fat Guy — May 25, 2015 at 3:17 pm

    This looks delicious and I will try it tonight.

  102. #
    Old Fat Guy — May 29, 2015 at 7:13 pm

    I tried this but adjusted it to do in a smoker. I have posted it on my blog at http://oldfatguy.ca/?p=1861.

  103. #
    Shauna — August 10, 2015 at 7:16 pm

    I found this recipe from Pinterest and it has quickly become a family favorite! Tonight when I made it, my 6 yr old son asked if he could have some BBQ sauce to dip it in. My 15 yr old daughter acted as if he had spoken blasphemy! She said “that’s like calling the sunset ‘orange’!”

    Then she said “yes, I just compared this chicken to the sunset.” She might be a fan. Also: in our house, we call it “cutthroat chicken” because it will make you want to cut yo mama for the last piece!

    • nutmegnanny replied: — August 11th, 2015 @ 11:33 am

      Hi Shauna! Oh my gosh this comment made my night! I’m so happy you and your family love this recipe. It’s one of my favorites too!

  104. #
    Mike — August 21, 2015 at 6:09 am

    Excellent, I made about 10 chicken thighs for a family if four and they devoured this chicken. Super moist! Tender and flavorful chicken. The kids were actually standing up eating it!

    The kitchen did smoke up when I added the honey glaze to the chicken and my sheet pan is now charred with sticky, burnt honey! But, I will be making this again and again! I’ll just lay aluminum foil done on top of the sheet pan next time.

    • nutmegnanny replied: — August 23rd, 2015 @ 6:46 pm

      Hi Mike! Yes, the chicken does get a little sticky and burnt. I usually lay down a silpat liner on my baking sheet and it makes cleanup a breeze! I used this one here: http://amzn.to/1V34v8G

  105. #
    Stephanie — September 8, 2015 at 8:57 pm

    I love, love, love this recipe! I grill the chicken and it’s fabulous! It makes great chicken sandwiches the next day, too (if there’s any left).

  106. #
    Catherine — February 17, 2016 at 7:52 am

    Dear Brandy, I would have no trouble cleaning that plate off. These chicken thighs are calling to me! What a fantastic spice rub and glaze…despite it being the morning, I could go for this now. xo, Catherine

  107. #
    Michelle | A Dish of Daily Life — February 17, 2016 at 12:00 pm

    This looks delicious! I make something similar but I’m trying your version too!

  108. #
    Alex — March 19, 2016 at 11:17 am

    Thank you so much for your recipes. I made this last night and it was so so good. I also made your maple sweet potatoes to go along with it!

    And I bought a skillet for the first time a few months ago and I knew the first thing I wanted to make on it was your chimichurri chicken and my boyfriend called it the best chicken he’s ever had!!

    I recently got a place on my own and am discovering how much I love cooking. So thank you, you inspire me!

    • nutmegnanny replied: — March 21st, 2016 @ 7:57 pm

      Hi Alex! Thank you so much for letting me know how much you enjoy the recipes! Have fun cooking πŸ˜‰

  109. #
    Mike O — February 22, 2017 at 7:18 pm

    Made this for my wife, I used boneless chicken breast, WoW so good, great recipe. Flavor was amazing. Fast and easy, made it with brown rice and broccoli.

  110. #
    Vanda — March 9, 2017 at 10:05 am

    Tried this dish last night and it was Amazing!

  111. #
    Jen — September 5, 2017 at 1:40 pm

    I can definitely see this being a new meal favorite in my house! The glaze on this sounds outstanding!

  112. #
    Sabrina — September 5, 2017 at 5:55 pm

    I am absolutely on the paprika train!! Woot! Woot! Looks delicious!

  113. #
    The Food Hunter — September 5, 2017 at 6:29 pm

    I can’t wait to try this

  114. #
    Delaney | Melanie Makes — September 5, 2017 at 7:12 pm

    This looks like a delicious meal!

  115. #
    Amanda — September 6, 2017 at 10:07 am

    My mouth is absolutely watering!!

  116. #
    Maryanne | the little epicurean — September 6, 2017 at 1:38 pm

    Love all the flavors going on in this chicken! Great tip about using the broiler in the winter!

  117. #
    Erin Dee — September 6, 2017 at 9:20 pm

    Love it when a delicious dinner like this comes together! Looks so delicious! Can’t wait to try it!

  118. #
    hina — September 11, 2017 at 5:02 am

    I love chicken…! well your dish look very delicious and colorful.

  119. #

    My family absolutely lived this. It was quick amd easy on a day I didn’t feel like cooking. An absolute win!!

  120. #
    Chelsea — January 13, 2019 at 9:49 pm

    Made this for the first time tonight and it was delicious! My husband was so happy to have something that was healthy and so flavorful! Definitely a recipe that’s sticking around for us πŸ™‚

  121. #
    Nellie Tracy — June 26, 2019 at 8:23 pm

    Such a tasty recipe! Love this recipe for family gatherings!!

  122. #
    Taylor — June 26, 2019 at 8:46 pm

    Absolutely love the flavor in the glaze! So delicious!


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