Roasted Chicken Thighs With Hot Honey and Lime

By Vallery Lomas

Published March 26, 2024

Roasted Chicken Thighs With Hot Honey and Lime
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(4,775)
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
  • 3pounds bone-in, skin-on chicken thighs
  • Salt and black pepper
  • ½teaspoon onion powder
  • ½teaspoon garlic powder 
  • 2tablespoons butter (unsalted or salted), melted
  • 2tablespoons hot sauce (see Tip)
  • 1lime
  • 2tablespoons mild honey
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

846 calories; 62 grams fat; 19 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 57 grams protein; 892 milligrams sodium

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
4,775 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!

Marge

We loved it ! I used Sriracha sauce for the hot sauce. The next time I prepare this I will double the sauce. I served it over rice with a tzatziki style cucumber salad.

RSB56

If no one else has already suggested this in comments: Second time I made these I used the air fryer (a device I'm not generally enamored of). 10 minutes skin side down at 400º. Brushed with butter mixture, flipped, brushed skin side, and went another 10 minutes. And as some like it hot(ter), like us, I used my homemade jalapeno honey. Worked perfectly, possibly even better than oven method. (We'll find out for sure tonight when I make this again.)

Debnev

Excellent. I used Frank's wing sauce as the hot sauce, and it was perfect (for us).

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