Spur of the moment dinner inspires spur of the moment short post (this is more for me to remember the recipe than anything else lol). I didn’t get a chance to take any pictures sadly. Anyway…it was late and I was looking for a quick dinner idea. Of course I love chicken thighs, especially oven baked chicken thighs, and I happened to have a package, so hey why not! Let’s grab a bunch of things that sound good, mix them all together, put it on some chicken thighs and toss them in the oven, yea? That’s pretty much my go-to dinner these days, but I enjoyed this combination of sweet and spicy, so try it out!
Sweet-Spicy-Sticky Chicken Thighs
Recipe by me!
2 lbs bone-in and skin-on chicken thighs (my two packages yielded 6 chicken thighs)
1/2 cup honey
3 Tablespoons red pepper flakes
1 teaspoon cayenne pepper
1 Tablespoon garlic salt
1 Tablespoon freshly ground black pepper
1 1/2 teaspoons chili powder
1/2 teaspoon brown sugar
Olive Oil and Garlic for browning purposes
If your chicken was frozen, thoroughly defrost. Heat about 2 Tablespoons olive oil and a bit of minced garlic in a dutch oven (like this one) on the stove. Brown your chicken thighs on both sides, seasoning with salt and black pepper as you go. While the chicken thighs are browning, preheat your oven to 375 degrees F.
Whisk all of the honey, spices, and brown sugar together in a separate bowl. Pour over the chicken thighs, still in the dutch oven. Place the oven-safe lid on top of the pot and place in the oven. Bake for 20 minutes. Remove the lid, bake for another 10 – 15 minutes. The longer you bake them, the crispier the skin will get. It’s up to you! I’ve found it’s really difficult to overcook chicken thighs, so leaving them in to allow the sugar to caramelize and the skin to get crispy isn’t a risk for dry chicken at all.
Serve with pasta covered in a bit of butter, garlic salt, and parmesan cheese. Be sure to spoon the sauce over the pasta – perfect combination of sweet, salty, & spicy.