Smoky Paprika Honey Glazed Chicken Thighs
Smoky Paprika Honey Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Glaze
- 1/4 cup honey
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Pat the chicken thighs dry thoroughly with paper towels. This helps achieve crispy skin. Rub the chicken with olive oil, then season generously with salt and black pepper.
⏱️ 3 min
- 3
In a small bowl, whisk together the honey, smoked paprika, garlic powder, onion powder, apple cider vinegar, Dijon mustard, and red pepper flakes (if using) until well combined. This is your smoky paprika honey glaze.
⏱️ 2 min
- 4
Place the seasoned chicken thighs skin-side up on the prepared baking sheet. Bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 5
After 20 minutes, remove the chicken from the oven. Brush about half of the prepared glaze evenly over the chicken thighs, ensuring good coverage on the skin.
⏱️ 2 min
- 6
Return the chicken to the oven and continue baking for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh, avoiding the bone. The skin should be golden brown and slightly caramelized.
⏱️ 10 min•🌡️ 400
- 7
Once cooked, remove the chicken from the oven. Brush with the remaining glaze and let rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute.
⏱️ 5 min
- 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Paprika Honey Glazed Chicken Thighs
For the Chicken
- 4 bone-in, skin-on chicken thighs, about 2 pounds total
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Glaze
- 1/4 cup honey
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes, optional
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken thighs dry thoroughly with paper towels. This helps achieve crispy skin. Rub the chicken with olive oil, then season generously with salt and black pepper.
⏱️ 3 min - 3
In a small bowl, whisk together the honey, smoked paprika, garlic powder, onion powder, apple cider vinegar, Dijon mustard, and red pepper flakes (if using) until well combined. This is your smoky paprika honey glaze.
⏱️ 2 min - 4
Place the seasoned chicken thighs skin-side up on the prepared baking sheet. Bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 5
After 20 minutes, remove the chicken from the oven. Brush about half of the prepared glaze evenly over the chicken thighs, ensuring good coverage on the skin.
⏱️ 2 min - 6
Return the chicken to the oven and continue baking for another 8-10 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh, avoiding the bone. The skin should be golden brown and slightly caramelized.
⏱️ 10 min•🌡️ 400 - 7
Once cooked, remove the chicken from the oven. Brush with the remaining glaze and let rest on the baking sheet for 5 minutes before serving. This allows the juices to redistribute.
⏱️ 5 min - 8
Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 1 min