Roasted Chicken Thighs With Hot Honey and Lime

By Vallery Lomas

Published March 26, 2024

  • Seven roasted chicken thighs with hot honey and lime are on an ivory plate with squeezed lime wedges.
    Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(5,054)
Comments
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These sweet and spicy chicken thighs pack enormous flavor using only a handful of pantry ingredients. Generously seasoned with salt, pepper, and onion and garlic powders, they’re roasted at a high temperature to maximize the crispiness of the skin. Halfway through cooking, the chicken is brushed with a butter-and-hot-sauce blend. Finally, honey and lime zest are whisked into the remaining hot sauce butter to coat the fully baked chicken thighs. A squirt of tangy lime juice provides balance and the perfect finishing touch. Serve with a simple and refreshing cucumber salad or coleslaw.

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Ingredients

Yield:4 servings

  • 3 pounds bone-in, skin-on chicken thighs

  • Salt and black pepper

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder 

  • 2 tablespoons butter (unsalted or salted), melted

  • 2 tablespoons hot sauce (see Tip)

  • 1 lime

  • 2 tablespoons mild honey

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 349 milligrams cholesterol; 846 calories; 25 grams monosaturated fat; 12 grams polyunsaturated fat; 19 grams saturated fat; 62 grams fat; 1 gram fiber; 892 milligrams sodium; 57 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees. On a foil-lined rimmed baking sheet, season the chicken all over with salt, pepper, onion powder and garlic powder. Arrange the chicken skin side up then roast until browned, 20 minutes.

  2. Step 2

    While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine; transfer half to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the remaining butter mixture. Continue roasting until the chicken is golden brown and cooked through, 10 to 15 minutes more. Remove the chicken thighs from the oven.

  3. Step 3

    Zest the lime, then cut it in half. Add the honey and 1 teaspoon lime zest to the reserved butter-hot sauce mixture and whisk to combine, then brush over the chicken thighs and squeeze the lime juice on top. Serve immediately.

Tip

  • Different hot sauces have different levels of heat; choose one that suits your heat tolerance. Tabasco will be quite spicy, while a brand like Louisiana will yield a milder result.

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Ratings

5 out of 5
5,054 user ratings
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Comments

sarah

Coming back to report it’s delicious with boneless skinless chicken thighs. I made the recipe almost exactly except for reducing cooking time and adding a spritz of avocado oil to the spice-rubbed chicken before baking.

Bellaverdi

Prepared with boneless skinless thighs, at 425. Twenty minutes, baste, 29 minutes. Yummy

Eileen

Make twice the amount of sauce!

Ann Wendel

Yum! Missed the hot sauce part while shopping, so used what I had: Worchester Sauce. It was wonderful!

Caleb

As others have noted, I would add more sauce than what is listed.

Jonathan Haas

I cooked this tonight with two chicken thighs with a couple of alterations. Instead of honey in the sauce, I used molasses. It added a great “umami” layer of flavor. Then when I was roasting the thighs, I added 1/4 lb mushrooms and several mini-red potatoes. These absorbed the oil and flavoring of the chicken and the result was excellent. Good recipe,

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