Savory Honey Glazed Chicken thighs that bake up sweet and savory with a hint of smoky undertones takes this dish to the next level.
When you think chicken, you probably think chicken. Chicken breast tends to be my go to chicken of choice. I still love me my white meat, but lately I have been digging the darker meat and especially chicken thighs.
Glaze with a sweet honey blend and place under the broiler gives them that nice grilled effect without the charcoal. With spring still a few months away, I need a dish that emulates grilling season!
For this Savory Honey Glazed Chicken recipe, keep the skin on and use the broiler in the last few minutes. The chicken will char up beautifully and honestly the fat is in the skin and that just adds more flavor to the chicken. Talk about a win-win. If you do not like skin just remove it before eating.
Chicken Thighs vs. Chicken Breast:
White meat has long been toted as the healthier, leaner choice. Thighs do tend to have more fat, but it is the good kind. The kind that can aid in aid in weight loss, control cholesterol, and even lower your risk of heart disease and cancer. After that the chicken is relatively the same. Both have the same amounts of iron, sodium, and cholesterol. So, eat up!
Shallots vs. Onions:
An onion by any other name is not a shallot. Think of the shallot as the sexy cousin. While they are related, shallots are a bit sweeter with a more subtle flavor. This makes them especially good as a seasoning as used in this dish. The flavor bleeds out enhancing the thighs without breaking down and becoming watery.
Additionally, shallots offer a more concentrated source of protein, fiber, and micronutrients, including calcium, iron, magnesium, phosphorus, potassium, zinc, yidda, yidda, yidda.
Any side dish would pair well this this recipe. I am serving them with a blend of mashed sweet and yukon potatoes, because even though I am craving grilling season it is still winter, and I need some comfort.
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- 8 chicken thighs
- 1/3 cup honey
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 shallots, quartered
- 1 tablespoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon cornstarch
In a small bowl, combine honey, soy sauce, vinegar, and garlic.
Pour half of the sauce mixture into a large freezer bag with chicken thighs and marinate for 30 – 60 minutes, or overnight if you prefer. Refrigerate the remaining sauce until ready to use.
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Line the chicken thighs on the baking sheet. Place the shallots around the thighs.
In a small bowl, combine the salt, pepper, chili powder, paprika, cumin and cayenne pepper.
Season the chicken thighs with the spice mixture.
Bake for 30 minutes.
Meanwhile, pour the reserved honey mixture into a small saucepan and whisk in cornstarch. Bring to a simmer over medium heat, until thickened. Continue to whisk through the cooking process.
Remove the thighs from the oven and brush the honey mixture over the chicken. Turn the oven on to low broil. Placing the baking sheet on the middle rack continue to bake minutes giving the skin a nice crisp.