Hot Honey BBQ Chicken Thighs for Weeknight Dinners

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup your favorite BBQ sauce (smoky, thick variety)
• 1/4 cup hot honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon unsalted butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels.

2. 2

   In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Drizzle the chicken with olive oil and rub the spice mixture all over, including under the skin if possible. Let the chicken sit at room temperature for 15 minutes.

3. 3

   In a small saucepan over medium heat, combine the BBQ sauce, hot honey, and apple cider vinegar. Whisk and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and whisk in the butter until glossy. Set aside 1/4 cup of the sauce for basting.

4. 4

   Heat a large, oven-safe skillet over medium-high heat. Place the seasoned chicken thighs skin-side down in the dry skillet. Cook without moving for 4-5 minutes, until the skin is deep golden brown. Flip and cook for 2 more minutes.

5. 5

   Brush the tops of the seared chicken thighs generously with the reserved 1/4 cup of sauce. Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the thickest thigh reaches 165°F (74°C). For extra caramelization, brush with more sauce halfway through.

6. 6

   Remove the skillet from the oven. Let the chicken rest in the pan for 5-10 minutes. Serve with a final drizzle of the remaining warm sauce from the pan.