Honey Jalapeño Chicken Thighs
Let’s learn how to make juicy sweet n’ spicy honey jalapeño chicken thighs for the most delicious weeknight dinner! It’s super easy to make and the chicken can even be marinated ahead of time for 10 times the flavor. It’s not too spicy and perfect for even the pickiest of eaters to enjoy!
The marinade is super simple and has a great balance of sweetness and heat. Here is what you will need:
- Oil: Make sure to only use an oil that can withstand high temperatures in the oven. Do not use extra virgin olive oil. It will smoke and set the fire alarms off. You can use light olive oil, avocado oil, vegetable oil, or canola oil, or ghee for the most flavor.
- Honey: This is our sweet element!
- Garlic: The recipe calls for fresh minced garlic but you can always swap it for a teaspoon of garlic powder.
- Tabasco Jalapeño Sauce (mild): I worked with Tabasco to bring you this recipe but if you don’t have this sauce, just deseed a jalapeño and finely mince it and then add it to the marinade.
- Chili Powder: This is just to add some more flavor. This is the chili powder that is a spice blend not the spicy kind.
- Salt: A must!
- Lime juice: To add some tanginess and a citrus taste.
Some other spices you can add for more flavor are onion powder, paprika, black pepper, and dried cilantro. I would avoid using fresh cilantro as it can burn in the oven.
Bone-in, skin-on chicken thighs are a very affordable source of protein and they always turn out so juicy on the inside and perfectly crispy on the outside.
To marinate the chicken, lift up the skin and add some marinade underneath so the flavors can penetrate deep. Also brush the top and bottom with marinade. Allow it to sit for at least an hour for more flavor but the longer the better.
Of course you can use the same marinade for chicken breast or chicken thigh but just make sure to adjust the cooking time if you don’t use bone-in chicken as it will take less time.
How to Cook
We will be cooking this in the oven! Set the oven to bake at 425°F. Transfer the marinated chicken thighs to a wire rack over a baking tray. Pop in the oven to roast for 35 to 40 minutes or until fully cooked in the center and golden and crispy on top. Halfway through cooking, I like to baste them with some leftover marinade to get maximum flavor and highly recommend doing the same.
Other Chicken Recipes to Try
- Teriyaki Chicken
- Volcano Chicken
- Chipotle Chicken Copycat
- Tandoori Chicken Skewers
- Honey Butter Garlic Chicken
- McDonald’s Chicken Snack Wrap
Honey Jalapeño Chicken Thighs
- 4 bone in and skin on, chicken thighs about 1.5 pounds
- 1/4 cup vegetable oil
- 1 tablespoon minced garlic
- 3 tablespoons honey
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 to 3 tablespoons jalapeño tabasco sauce
- juice of 1 lime
- In a bowl, combine oil with garlic, honey, chili powder, salt, jalapeño sauce, and lime juice. Reserve about 2 tablespoons of the marinade to baste later!
- Marinade the chicken thighs under the skin and all around. Allow it to settle in for at least an hour but the longer the better.
- Preheat oven to 425°F.
- Transfer the chicken thighs to a wire rack and place over a deep baking tray to collect the fat that drips off.
- Roast for 35 to 40 minutes, making sure to take it out halfway and baste with the rest of the marinade.
- Once it's cooked all the way through and it's golden and crispy on top, take it out of the oven and enjoy warm!