Crispy Chicken with Chili-Honey Glaze
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- ½ cupall-purpose flour
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspooncayenne pepper
- ½ teaspoongarlic powder
- 2 tablespoonsvegetable oil
- 3 tablespoonshoney
- 2 tablespoonssoy sauce
- ½ teaspoonred pepper flakes
- 1 wholelime
- 3 clovesgarlic
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 1 lime in half for juicing.
Method
- 01
In a shallow bowl, mix 1/2 cup flour with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne, and 1/2 teaspoon garlic powder.
- 02
Pat 8 chicken thighs dry with paper towels, then dredge each in the seasoned flour, shaking off excess.
- 03
Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
- 04
Working in two batches if needed, lay chicken skin-side down and cook 5–6 minutes until the skin is golden and crispy. Flip and cook another 4–5 minutes until cooked through (internal temperature 165°F).
- 05
Pour off excess fat, leaving about 1 tablespoon in the pan. Reduce heat to medium.
- 06
Add the minced garlic and cook 30 seconds until fragrant.
- 07
Whisk together 3 tablespoons honey, 2 tablespoons soy sauce, and 1/2 teaspoon red pepper flakes. Pour over chicken and stir gently to coat all pieces.
- 08
Simmer 2–3 minutes, tilting and spooning glaze over the chicken until it looks glossy and caramelized.
- 09
Squeeze the lime juice over the pan and give everything a gentle toss. Serve immediately.
Spice Tips
This recipe has a gentle heat from cayenne and red pepper flakes. For more punch, double the red pepper flakes or add a pinch of smoked paprika. If you like it milder, omit the cayenne and use just 1/4 teaspoon flakes. Fresh cilantro or scallions scattered on top add brightness.
Chicken thighs are more forgiving than breasts and stay juicy. For a saucier finish, whisk 2 tablespoons honey with 1/4 cup water before adding to the pan. Serve with rice or warm flour tortillas to soak up the glaze.