Roasted Chicken Thighs with Hot Honey and Lime
Adapted from NYT Cooking (Vallery Lomas)
Ingredients
- 3 lb 1.4 kg bone-in, skin-on chicken thighs
- to taste salt and black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp 28 g butter, melted
- 2 tbsp 30 ml hot sauce
- 1 lime
- 2 tbsp 30 ml mild honey
Method
- Heat the oven to 230°C (450°F). Season the chicken all over with salt, pepper, onion powder, and garlic powder on a foil-lined rimmed baking sheet. Arrange skin side up and roast until browned, 20 minutes.
- While the chicken roasts, whisk the melted butter and hot sauce together. Set aside half in a separate bowl. After 20 minutes, brush the chicken with the remaining butter mixture.
- Continue roasting until golden brown and cooked through, 10–15 minutes more.
- Zest the lime, then halve it. Whisk the honey and 1 tsp lime zest into the reserved butter-hot sauce mixture, then brush over the roasted chicken and squeeze the lime juice on top. Serve immediately.
Notes
- Different hot sauces vary a lot in heat — Tabasco runs quite spicy, while something like Louisiana hot sauce is milder.
- Good with a cucumber salad or coleslaw on the side.