Description
Sticky, sweet, and spicy one-pan chicken thighs with golden crispy skin, juicy meat, and a creamy feta finish.
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
Instructions
- Preheat oven to 200 °C (400 °F).
- In a saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- Add honey, sriracha, chili flakes, and salt. Simmer for 2–3 minutes until slightly thickened. Set aside, reserving a few spoonfuls for drizzling later.
- Pat chicken thighs dry. Mix salt, pepper, onion powder, garlic powder, and paprika. Rub seasoning over chicken.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6–7 minutes without moving, then flip and sear for 2 more minutes.
- Pour most of the hot honey sauce over chicken. Transfer skillet to the oven and bake uncovered for 15–20 minutes, until internal temperature reaches 74 °C (165 °F).
- Sprinkle crumbled feta over chicken and return to oven for 2–3 minutes until cheese softens.
- Let rest for 5 minutes. Drizzle with reserved sauce and spoon pan juices when serving.
Notes
- Use boneless thighs if preferred, but adjust cooking time accordingly.
- Substitute honey with brown monk fruit sweetener + water for a keto-friendly version.
- Adjust sriracha and chili flakes to control spice level.
- Prepare hot honey sauce in advance to save time.
Nutrition
- Serving Size: 1 chicken thigh with sauce and feta
- Calories: 380
- Sugar: 10g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 105mg
