Ingredients
Scale
- 4 boneless, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp honey
- 1 tbsp hot sauce (e.g., Frank’s RedHot)
- 1 small habanero, finely minced (seeded for lessheat)
- 1 tbsp unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken thighs dry; score skin lightly. Rub with olive oil, salt, pepper, paprika, garlic powder, and onion powder.
- Heat a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6–7 minutes until deep golden and crispy. Flip and cook 2 minutes more.
- Transfer skillet to a preheated 400°F (200°C) oven. Bake 10–12 minutes until internal temp reaches 165°F.
- In a small saucepan, combine honey, hot sauce, habanero, and butter. Simmer 2–3 minutes until glossy and slightly thickened.
- Drizzle glaze over chicken, garnish with parsley, and serve immediately.
Notes
- For extra-crispy skin, refrigerate seasoned chicken uncovered for 1 hour before cooking.
- Adjust heat by varying the amount or type of chili sauce. Use jalapeño for milder heat.
- Pair with quick sides: roasted broccoli, coleslaw, or fluffy rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Searing and baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh (approx. 160g)
- Calories: 290 Kcal
- Sugar: 11g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 85mg
