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(4,966)
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
4,966 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!

Elle

Easy and delicious! Made with Mike’s hot honey instead of hot sauce. Worked great.

Sean

This came out great. So easy to prepare and get on the table. Have to experiment a little more with level of heat with hot sauce but that didn't take away much. We don't like hot so I cut the hot sauce in half (Franks' red hot). Will add a little more next time. This one is definitely in the rotation.

Nilay

So so good. Cooked in the air fryer, reduced temp to 195c (I'm in the UK) for 17 mins then 10mins after the buttery yumminess. Served with tomato, pepper and parsley salad and homemade flatbread. Thank you!

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