Oven Roasted Chicken Thighs with Hot Honey and Lime

Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Cooking Method: Baking, BBQ, Grilling, Roasting

Cuisine: American, Mexican

Courses: Dinner, Lunch

Difficulty: Beginner

Servings: 4

Calories: 450

Description

These roasted chicken thighs are glazed with spicy hot honey and zesty lime, and served with avocado salsa, creating a sweet, tangy, and savory flavor perfect for a bold weeknight dinner.

Ingredients

For the Chicken

8 large bone-in, skin-on chicken thighs (for extra flavor and juiciness; if you prefer boneless, they work too)
1 teaspoon of salt
1 teaspoon of freshly ground black pepper (to taste)
1 teaspoon of smoked paprika
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of cumin

For the Marinade & Glaze

1/3 cup of honey (for that beautiful glaze)
4 tablespoons of lime juice, freshly squeezed (plus extra lime wedges for serving)
2 tablespoons of olive oil
1 teaspoon of chili powder
2 teaspoons of red chili flakes or cayenne pepper (adjust based on your spice tolerance)
1 teaspoon of soy sauce (or coconut aminos for gluten-free)
1 clove of garlic, minced

For the Avocado Salsa

2 ripe avocados, diced
1 medium red onion, finely chopped
1 large tomato, seeded and diced
1 jalapeño pepper, deseeded and finely chopped (use more if you like extra heat)
1/4 cup of fresh cilantro, chopped
1 medium lime (juice + zest)
1/2 tablespoon of salt
1/2 tablespoon of pepper to taste

Cooking Instructions

1
Prepping the Chicken
- Pat your chicken thighs dry with paper towels.
- This is essential to achieve a crispy skin when you cook the chicken.
- Season the thighs generously with salt, pepper, smoked paprika, garlic powder, onion powder, and cumin.
- Make sure every surface is evenly coated.
- Allow the chicken to rest at room temperature for about 15 minutes.
- This ensures that the seasoning penetrates well and the chicken cooks evenly.
2
Making the Marinade & Glaze
- In a medium bowl, whisk together the honey, lime juice, olive oil, chili powder, red chili flakes or cayenne pepper, soy sauce, and minced garlic until the mixture is well combined.
- Reserve about one-third of this mixture as a dipping sauce for later, then use the rest to marinate the chicken.
- Pour the marinade over the chicken thighs in a shallow dish or a large resealable bag. (zip-top bag)
- Ensure each piece is well coated.
- Let it marinate in the refrigerator for at least 30 minutes to 2 hours (or even overnight for maximum flavor).

Cooking the Chicken

3
Option A: Oven-Baking (Recommended for Juicy, Tender Meat)
- Preheat your oven to 425°F (220°C).
- Place the marinated chicken thighs on a baking sheet lined with parchment paper.
- Make sure the skin is facing up.
- Bake for 35-40 minutes.
- Halfway through, baste the chicken with extra glaze to enhance the flavor and caramelization.
- For an extra crispy finish, bake for an additional 3-5 minutes at the end, keep a close eye on them to avoid burning.
4
Option B: Roasting (For a Smoky, Charred Flavor)
- Preheat your grill to medium-high heat.
- Oil the grill grates lightly to prevent sticking.
- Place the chicken thighs skin-side down.
- Grill for about 6-8 minutes per side, basting occasionally with the reserved glaze.
- Ensure the internal temperature reaches 165°F (74°C).
- Once done, remove from the grill and let rest for a few minutes before serving.
5
Preparing the Avocado Salsa
- In a medium bowl, combine the diced avocados, chopped red onion, diced tomato, and jalapeño.
- Add the chopped cilantro and squeeze in the lime juice.
- Season with a pinch of salt and pepper.
- Toss gently to combine. If desired, add a drizzle of olive oil.
- Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld.
6
Plating and Serving
- Lay a generous portion of the avocado salsa on each plate.
- Place a hot, freshly glazed chicken thigh on top.
- Drizzle any remaining glaze over the chicken and garnish with additional lime wedges and cilantro if desired.
- Serve immediately with your favorite side dish, perhaps a light salad or grilled vegetables.

Nutrition Facts

Servings 4

Serving Size 1 chicken thigh + 1/4 avocado salsa

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 28g44%
Saturated Fat 6g30%
Cholesterol 110mg37%
Sodium 500mg21%
Potassium 700mg20%
Total Carbohydrate 20g7%
Dietary Fiber 5g20%
Sugars 12g
Protein 38g76%

Vitamin A 500 IU
Vitamin C 20 mg
Calcium 40 mg
Iron 2 mg
Vitamin D 40 IU
Vitamin K 15 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cooking chicken thighs requires attention to detail. The skin-on variety gives you that extra crispiness, so be sure to pat the skin dry before seasoning.
For a more intense taste, marinate for 2 hours or even overnight. The longer the chicken sits in the marinade, the more it absorbs the sweet, tangy, and spicy notes.
When baking or grilling, baste the chicken with extra glaze at least once during cooking. This not only adds layers of flavor but also helps achieve a glossy, sticky finish on the chicken.
Ensure the internal temperature reaches 165°F (74°C). This confirms the chicken is fully cooked and remains juicy.
Prepare your avocado salsa just before serving to keep the texture vibrant and prevent browning.
Adjust the level of chili flakes and jalapeño in the salsa to match your heat preference.

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Read it online: https://tinakitchen.com/recipe/oven-roasted-chicken-thighs/

We hope you enjoy making this recipe.

Happy cooking!