Honey Chili Chicken Thighs
Watch the Full Step-by-Step
- Roasting pan
- Small saucepan
- Large mixing bowl
- Thermometer
INGREDIENTS
- 4.6 pounds/2.1 kilograms bone-in chicken thighs
- 1¾ teaspoons salt
- 1 teaspoon ground black pepper
- 1¾ teaspoons fresh thyme
- 3½ tablespoons chili crisp, plus 2 tablespoons for sauce
- 3½ tablespoons soy sauce, plus 2 tablespoons for sauce
- 2 tablespoons Worcestershire sauce
- 3½ tablespoons unsalted butter
- ½ cup honey
- 3½ tablespoons rice vinegar
- 2 teaspoons fresh ginger, minced
- 2 teaspoons oil
INSTRUCTIONS
- Preheat the oven to 425°F/220°C.
- Trim excess fat from the chicken thighs, leaving the skin intact. In a large bowl, combine the chicken with salt, pepper, thyme, 3½ tablespoons chili crisp, 3½ tablespoons soy sauce, and Worcestershire sauce. Massage to coat evenly.
- Lightly oil a roasting pan and arrange the chicken in a single layer. Roast until the skin is crisp and the internal temperature reaches 175°F/80°C, 30 to 35 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, 2 tablespoons soy sauce, rice vinegar, ginger, and 2 tablespoons chili crisp. Bring to a gentle boil, then reduce heat to keep warm.
- Transfer the roasted chicken to the sauce and turn to coat evenly. Serve hot over rice, with grilled vegetables, or on its own.
FAQ
What cut is best for making honey chili chicken?
Bone-in, skin-on chicken thighs are the preferred cut because they balance flavor, moisture, and texture. The skin crisps up beautifully during roasting while the fat renders, keeping the meat juicy. Thighs have more connective tissue and slightly higher fat content than chicken breasts, which allows them to absorb the sauce’s sweet and spicy flavors better without drying out.
Boneless thighs can be used if preferred, but they may cook faster and risk overcooking if not monitored closely. Chicken legs or drumsticks are alternatives, though the cooking time may need adjusting to ensure even roasting.
Can I substitute honey in honey chili chicken for a different sweetener?
Maple syrup, agave nectar, or coconut nectar are common options that maintain sweetness while offering subtle flavor differences. Maple syrup provides a more earthy note, agave is milder and less viscous, and coconut nectar adds a rich, caramel-like undertone. When substituting, use roughly a 1:1 ratio for honey to maintain consistency, although slightly adjusting the amount may be necessary depending on sweetness preference. The goal is to retain the sticky, glossy coating that defines honey chili chicken.
Honey’s natural sugars caramelize quickly under high heat, creating the signature sticky coating on the chicken skin. If using a thinner liquid like agave, reduce the amount slightly or brush it on after roasting to prevent over-thinning the sauce. Darker sweeteners may deepen the sauce color and flavor, enhancing complexity but increasing perceived sweetness.
What wine pairs best with honey chili chicken?
A slightly off-dry Riesling is a classic choice because its natural sweetness balances the chili heat and honey glaze. Gewürztraminer works well too, offering aromatic spice notes that harmonize with the ginger and chili crisp. For red wine lovers, a light-bodied, fruity Pinot Noir complements the caramelized chicken skin and honey without clashing with the spice. Sparkling wines or rosés with bright acidity can also cut through richness and cleanse the palate between bites.
Avoid overly tannic reds, as they may intensify the chili’s heat and taste bitter alongside the honey glaze. Wines with bright fruit, floral aromatics, and a touch of sweetness create balance and enhance the dish’s complexity. Serve chilled whites or lightly chilled rosé to contrast the warm, sticky sauce.
What sides pair best with honey chili chicken?
Fluffy white or jasmine rice absorbs the sticky honey chili sauce and complements the crispy roasted skin. Grilled or roasted vegetables such as asparagus, bell peppers, zucchini, or broccoli provide freshness and slight char, contrasting the richness of the chicken.
Simple stir-fried greens, lightly seasoned, work as well, and mashed potatoes or creamy polenta can add comfort and creaminess that balances the heat. For lighter meals, a crisp green salad with a mild vinaigrette provides brightness.
Starchy sides like rice or potatoes complement the sticky, caramelized sauce, while roasted vegetables offer crunch and freshness. Avoid overly heavy sauces or strongly spiced sides that compete with the honey chili flavor. Citrus wedges or fresh herbs like cilantro can be served alongside to brighten the dish.
Can I use chicken breasts instead?
Unlike thighs, breasts are leaner and cook faster, which increases the risk of drying out during roasting. To mitigate this, marinate the breasts for at least 30 minutes to 2 hours to allow the honey, soy, and chili flavors to penetrate the meat. Roast at the same temperature but check internal temperature earlier, aiming for 160°F/71°C before resting, as residual heat will carry it to 165°F/74°C. Brining the breasts briefly can also help retain moisture.
While thighs develop crispy skin and rich caramelization, breasts won’t have as much fat for the skin to crisp properly, so consider serving sauce on top to add moisture. Slicing the cooked breast thinly and tossing it with honey chili sauce maximizes flavor coverage. For added richness, a light brush of oil or a small pat of butter before roasting can mimic the skin-on thigh effect.
How do I make the sauce for honey chili chicken thicker?
Start by gently simmering it over medium-low heat after combining all ingredients. The liquid will reduce and naturally thicken, intensifying flavor. If you want a faster method, create a slurry by mixing 1 teaspoon cornstarch with 1–2 teaspoons water, then whisk it into the simmering sauce, allowing it to cook for 1–2 minutes until it reaches the desired consistency.
Another option is adding a small amount of honey or reducing the rice vinegar slightly, which increases viscosity without altering flavor drastically. Careful control of heat is essential when thickening honey chili chicken sauce. Too high a boil can cause the sugar in the honey to burn, giving bitterness. Stir continuously during reduction to prevent sticking. For consistent results, remove the sauce from heat once it coats the back of a spoon and toss with the chicken immediately.
Is honey chili chicken suitable for meal prep?
Honey chili chicken is excellent for meal prep if handled correctly. Marinate the chicken in advance and roast fresh for best texture, then store in airtight containers. Keep sauce separate until serving to prevent the skin from becoming soggy.
Stored in the refrigerator, cooked honey chili chicken lasts up to three days, making it convenient for lunches or dinners throughout the week. Reheat gently in a low oven to maintain juiciness and crispness, and reheat sauce on the stovetop before combining. Portion out with rice or vegetables for balanced meals.
Consider slicing the chicken into serving portions before storing to make reheating easier. Avoid microwaving if possible, as it can soften the skin and alter texture. When reheated correctly, honey chili chicken retains its sticky, sweet, and spicy flavor, making it versatile for weekly planning. You can even double the sauce for larger batches and adjust heat levels for personal preference.
Can I freeze honey chili chicken?
It’s best to freeze the chicken separately from the sauce. After roasting and cooling to room temperature, place the chicken in an airtight container or heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. Freeze the sauce in a separate container. Chicken can be stored in the freezer for up to three months. When ready to eat, thaw both components in the refrigerator overnight and reheat gently, ideally in the oven for the chicken and on the stovetop for the sauce.
To restore some crispness, reheat the chicken in a 350°F/175°C oven for 10–15 minutes, then toss in the warmed sauce. Stir the sauce occasionally to ensure even heating and prevent sticking. Freezing is also an excellent way to meal prep in advance.
Can I make honey chili chicken in an air fryer?
Preheat the air fryer to 400°F/200°C. Place the thighs skin-side down in the basket without overcrowding to ensure proper airflow and crisping. Cook for approximately 18–22 minutes, flipping halfway through, until the internal temperature reaches 175°F/79°C. Because air fryers vary, it’s important to check doneness early and adjust timing as necessary. Once cooked, toss the chicken with the prepared honey chili sauce.
The air fryer method produces crisp skin quickly and keeps meat juicy, but monitoring heat is crucial to prevent burning, especially because the honey in the sauce caramelizes rapidly. Consider brushing the sauce on after air frying instead of during cooking to preserve both flavor and texture.
