Roasted Chicken Thighs With Hot Honey and Lime
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
These are kinda like buffalo-style chicken but without the obscene amount of butter that typically accompanies buffalo anything. The trinity of sweet, sour, and spicy mingle nicely for an appeasing gastronome.
Originally published on
Overall rating from Tomahto users
Ingredients
- 8 bone-in, skin-on chicken thighs
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons butter, melted
- 2 tablespoons Tabasco, or to taste
- 2 tablespoons honey
- 1 lime
Steps
- Heat the oven to 450℉/232℃.
- Brine the chicken in a solution of 4 cups water and 3 tablespoons salt for 30 minutes at room temperature.
- Prepare a rimmed baking sheet with a rack.
- Pat the chicken dry and season all over with black pepper, garlic powder, and onion powder.
- Arrange the chicken skin side up on the rack and roast until browned (~20 mins).
- While the chicken is roasting, combine the melted butter and Tabasco in a small bowl and whisk to combine.
- Transfer half of the butter mixture to a separate bowl.
- Zest the lime, cut it in half, and it reserve for later.
- Add the honey and lime zest to one of the bowls and whisk to combine.
- You should now have two bowls of the butter mixture: one with honey and zest, the other with Tabasco only.
- After 20 minutes, remove the sheet pan from the oven and brush the chicken all over with the plain butter mixture.
- Continue roasting until the chicken is golden brown and cooked through (~10-15 mins).
- Remove the chicken from the oven.
- Brush the chicken with the remaining honey and lime-zest butter mixture, squeeze the juice from the reserved lime halves over the top, and serve.
Pro Tips
- Feel free to use whatever hot sauce you want. Some folks like Frank's. We like Tabasco Habanero for this recipe mixed half and half with their Original Red.
- Honey tends to burn and lime zest is best fresh, which is why these are in a separate bowl for the second slathering.
- To ensure that your chicken is done, you can use an instant-read thermometer. An internal temp of 165℉/74℃ is what you're going for.
Relevant Products
Recipe Tags
Chicken
If you buy something via one of our product links, we might earn a commission at no additional cost to you.