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Honey Baked Chicken Thighs

Honey Baked Chicken Thighs

  • Servings: 4-6
  • Difficulty: easy
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I love chicken thighs, and I use them often in my home! This recipe is a simple family dinner recipe that is ready in 30 minutes. The chicken is tender and juicy in the inside and crispy on the outside. They are inexpensive, tasty, and easy to make, and it's perfect for a weeknight or anytime!


2-3 pounds chicken thighs (skinless, boneless, about 6-10 pieces)

3 tbsp olive oil

3 tbsp honey

1 tsp garlic powder

1 tsp onion powder

1 tsp dry rosemary

1 tsp dry oregano

2 tsp sweet paprika

1.5 tsp kosher salt

1 tsp ground black pepper

1 tsp chili flakes (optional)


In a bowl, combine honey, olive oil, onion powder, garlic powder, rosemary, oregano, salt, ground pepper, and paprika. Mix them and set aside.

Transfer the chicken to a tray or cutting board and pat them dry with a paper towel. Trim off any excess fat.

Spoon out the marinade mixer and put on top of the chicken, then rub them onto the surface of the chicken. Cover and let it marinate for about 30 minutes if you have time, if not bake it right away.

Preheat the oven to 425°F (220°C).

prepare a baking sheet and cover it with aluminum and parchment pepper, then put oven-safe cooling rack (you can use baking dish if you like).

Transfer chicken to the baking sheet/dish, and put any remaining marinade on top of the chicken (fold any thin edges, so they don’t burn or get too dry).

Bake for 20-25 minutes, flipping halfway while baking. Chicken should have an internal temp of 165°F (or 70°C).

Broil for 3-5 minutes at high heat until golden brown and crispy. (Make sure to keep an eye on, so it doesn’t burn)

Take the chicken out and cover it with aluminum foil for about 5 minutes to rest (this helps the chicken to stay moist).

Serve chicken with mashed potato, rice, cauliflower rice, broccoli, etc.


Categories: dinner, gluten free

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