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Spicy Honey-Glazed Chicken - the best skillet chicken dinner ever, in a spicy and sweet honey glaze. Takes 20 mins to make!
I have a new favorite and family-friendly chicken dinner that takes only 20 minutes to make…this easy skillet spicy honey-glazed chicken is so good that I practically licked my fingers.
The chicken and the sweet honey glaze is crazy delicious, with just a tint of heat.
I adapted the glaze recipe from the spicy honey-glazed ham recipe I shared recently. After tasting the sauce, I know that I could use it to make a variety of dishes, and I immediately developed this Spicy Honey-Glazed Chicken recipe idea in my head.
This chicken dinner couldn’t get any easier. First, you season the chicken thighs with salt and ground black pepper.
Then you pan-fry them on medium heat until golden brown and the chicken skin turns crispy and the inside is cooked through. For the glaze, you just need to mix up all the ingredients together.
After the chicken is done, you just add the honey glaze to the chicken. Make sure the chicken is nicely doused in the spicy honey glaze and completely cooked through. Easy peasy and you’ll have the best chicken ever. Just look at the pictures, they don’t lie!
Frequently Asked Questions
This recipe is only 554 calories per serving.
What To Serve With Spicy Honey Glazed Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Spicy Honey-Glazed Chicken
Ingredients
- 5-6 chicken thighs
- salt
- ground black pepper
Glaze:
- 1/4 cup low-sodium chicken broth
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce , of your choice, Tabasco, Asian chili-garlic sauce
- 1 tablespoon Italian parsley, chopped
- 1/2 teaspoon red pepper flakes
Instructions
- Combine all the ingredients for the Glaze, and stir to mix well. Set aside.
- Season the chicken with salt and pepper. Heat a skillet and pan-fry the chicken thighs, skin side down, first. Flip the chicken over and pan-fry until both sides are nicely browned and crispy.
- Continue turning and cooking the chicken to ensure they are completely cooked through. Remove from the skillet and discard the chicken fat.
- Heat the Glaze in the skillet over low heat, reducing it slightly before adding the chicken thighs back in. Simmer on low heat until the glaze nicely coats both sides of the chicken. Check the chicken's inside for doneness. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I instant pot this? Thanks!
Hi Earl. You can try using the sauté function in your instant pot. However, the chicken may not get as brown and crispy compared to pan-frying.
I made this dish tonight. It was fantastic and super easy to make. I used 10- air chilled skin on chicken thighs. I didn’t have any stone ground mustard so I used the dijon and added 1 TBSP of horseradish mustard. I also used Swerve brown sugar. The sauce was delicious! I will definitely be making this again…it’s a keeper recipe. Thanks so much for sharing the recipe :)
Thanks for trying my recipe.
One of our regular rotations and favorite in our house!!
Thanks!
This was delicious! My family will definitely be happy to see this for dinner again! Thank you!
This is a new family favourite. My children love spicy foods and this is a sauce that they have fallen in love with. Thanks so much Bee!!!!
Thanks Karen.
It look so yummy, thank you for your recipe
Thanks Antonio.
Very good, easy recipe. I added 1 tablespoon chopped garlic , 1 tablespoon soya sauce to the sauce and then fried some chopped onion by adding to the chicken when it was almost finished cooking and a little bit of fresh pineapple to give it a more exotic finish ! Delicious.
Awesome!!