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Crispy Hot Honey Chicken Thigh Skillet

Crispy hot honey chicken thigh skillet with deeply golden skin, then finished in a sweet-and-spicy hot honey glaze. This one-pan method sears bone-in, skin-on thighs and simmers the garlic-butter glaze until glossy and fully cooked.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in, skin-on chicken thighs About 2½ lbs total
  • 0.5 paper towels For fully drying the skin before seasoning
Chicken seasoning
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
Hot honey glaze
  • 2 tbsp unsalted butter
  • 3 garlic cloves Minced
  • 0.33 cup honey
  • 1.5 tbsp hot sauce Such as Frank's RedHot
  • 1 tsp crushed red pepper flakes Adjust to taste
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves
To finish
  • 2 tbsp chopped fresh parsley
  • 1 sliced jalapeños Optional garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the chicken
  1. Pat the chicken thighs completely dry with paper towels. Season both sides with the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
  2. Heat the olive oil in a large cast-iron skillet over medium-high heat. Place the chicken skin-side down and cook undisturbed for 8–10 minutes until the skin is deeply golden and crispy.
Sear and build the glaze
  1. Flip the chicken and cook for another 5 minutes. Continue cooking until the underside has browned and the chicken is mostly cooked through.
  2. Reduce the heat to medium. Add the unsalted butter and minced garlic to the skillet and cook for about 30 seconds until fragrant.
  3. Whisk together the honey, hot sauce, apple cider vinegar, Dijon mustard, crushed red pepper flakes, and fresh thyme leaves. Pour the mixture into the skillet around the chicken.
Glaze and finish
  1. Continue cooking for 8–10 minutes on medium, frequently spooning the bubbling glaze over the chicken, until it reaches an internal temperature of 165°F (74°C).
  2. Allow the chicken to rest for 5 minutes. Spoon the remaining hot honey sauce over each piece.
  3. Sprinkle with the chopped fresh parsley and garnish with sliced jalapeños if desired. Serve immediately.

Notes

For the crispiest skin, dry the chicken thoroughly with paper towels before seasoning so the sear isn’t steamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium until hot. Freezing is not recommended because the skin texture can soften. For a dairy-light swap, use 1:1 plant butter instead of unsalted butter without changing the glaze method.