Name: Hot Honey Feta Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tbsp butter; 1/4 cup honey; 2 tbsp sriracha; 2 cloves garlic, freshly minced; 1/2 tsp chili flakes (optional); 1/4 tsp salt; 5 bone-in, skin-on chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1 tbsp olive oil; 1/3 cup crumbled feta cheese

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I bring you a sticky, sweet, and spicy one‑pan dinner that delivers golden-crispy skin, juicy chicken, and a creamy finish from crumbled feta. Hot Honey Feta Chicken Thighs

Why I’ll Love This Recipe

I love this recipe because it balances bold flavors—spicy, sweet, and buttery with a kick from sriracha and red pepper flakes. The pan‑sear then oven‑bake technique gives me irresistibly crispy skin and tender, juicy meat. It’s budget‑friendly using affordable chicken thighs, easy to clean up (one pan!), and looks fancy despite its simple process.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Hot Honey Sauce:

Butter
Honey
Sriracha (hot sauce)
Garlic, freshly minced
Chili flakes (optional for extra spice)
Salt

For the Chicken:

Bone‑in, skin‑on chicken thighs
Salt, black pepper, onion powder, garlic powder, paprika
Olive oil
Crumbled feta cheese

Directions

I start by preheating my oven to 200 °C (400 °F). Then, I melt the butter in a saucepan over medium heat, add minced garlic and cook just until fragrant (about 30 seconds). Next, I stir in honey, sriracha, chili flakes, and salt—then let it simmer for 2–3 minutes until it thickens slightly. I set aside most of the sauce but reserve a few spoonfuls for drizzling later.

I always pat the chicken thighs dry—this is key for achieving crispy skin. I mix salt, pepper, onion powder, garlic powder, and paprika, then rub the seasoning all over the chicken thighs. In an oven‑safe skillet (cast iron works best), I heat olive oil over medium‑high heat and sear the thighs skin‑side down for 6–7 minutes without moving them, until the skin is deeply golden and crispy. Then I flip and sear the other side for another 2 minutes.

I pour most of the hot honey sauce over the chicken (saving some for later), transfer the skillet to the oven, and bake uncovered for 15–20 minutes or until the chicken reaches 74 °C (165 °F) internal temp. I then sprinkle crumbled feta over the chicken and return it to the oven for 2–3 minutes until the cheese softens. Upon removal, I let it rest for 5 minutes, drizzle the reserved sauce over the top, and spoon any remaining buttery pan juices when serving.

Servings and timing

Prep time: 10 minutes
Cook time: 30 minutes
Yields: 5 servings

Variations

I can keep things low‑carb by substituting honey with 2–4 tablespoons of brown monk fruit sweetener mixed with 2 tablespoons of water. That’s a keto‑friendly tweak that still delivers the same sweet and sticky glaze.

Storage/reheating

I find leftovers just as good the next day—when reheating, I gently warm the chicken and spoon over any leftover sauce to revive that sticky, glossy finish.

FAQs

1. Can I use boneless chicken thighs instead?

Yes, I can use boneless thighs, but I usually prefer bone‑in, skin‑on for juiciness and crispiness. If I go boneless, I’ll just watch the cooking time closely since they may cook faster.

2. What if I don’t have a cast‑iron skillet?

I’ll use any oven‑safe pan I have—it just won’t hold heat quite as well as cast iron, but the result is still delicious.

3. Can I adjust the spice level?

Absolutely! I tweak the sriracha and red pepper flakes to suit how much heat I want. I can reduce the amount or omit the flakes if I prefer milder flavors.

4. What internal temperature should the chicken reach?

I aim for an internal temperature of 74 °C (165 °F) to ensure it’s fully cooked and safe to eat.

5. Can I make this ahead?

I don’t usually fully prep it ahead, but I could prepare the sauce in advance. The chicken is best served fresh-off-the-oven to enjoy the crispy skin and glossy sauce.

Conclusion

I love how this Hot Honey Feta Chicken Thighs recipe feels special yet comes together easily. It’s bold, flavorful, and satisfies both my cravings and busy schedule. From crispy, juicy thighs to creamy feta and a sweet-spicy glaze, it’s a one-pan winner perfect for impressing guests or elevating weeknight dinner.

Hot Honey Feta Chicken Thighs

Why I’ll Love This Recipe