Roasted Chicken Thighs With Hot Honey and Lime

Coming back to report it’s delicious with boneless skinless chicken thighs. I made the recipe almost exactly except for reducing cooking time and adding a spritz of avocado oil to the spice-rubbed chicken before baking.

Prepared with boneless skinless thighs, at 425. Twenty minutes, baste, 29 minutes. Yummy

This also works nicely (with timing adjustments) for a spatchcocked whole chicken. A variant on this from another NYT cooking recipe involves orange juice and hot honey and is also pretty great.

A winner! I brined the chicken with the juice of one lime plus all of the zest, a tablespoon each of salt and sugar, a half a tablespoon of peppercorns, and some red chili flakes. Cooked in my cast iron pan. When it first came out of the oven I brushed on some of the honey butter Tabasco mix, then let it rest a bit, brushed on the remaining sauce and squeezed the lime. Delicious.

Could you just use Mike’s Hot Honey?

FYI, it’s been proven that dietary cholesterol does not effect/negatively impact our blood cholesterol levels.

Make twice the amount of sauce!

This is a real winner - flavour:effort ratio is stellar. I made it with 4 organic chicken thighs (I think they taste better than the pre-packaged industrial farm thighs - no proof, just my opinion) skipping the onion and garlic powder as I didn't have either, used Sriracha as the hot sauce with the butter. I cooked it in the air fryer at 375F for 16 minutes. The thighs were fully cooked. The lime juice at the end is essential - really makes the flavours pop.

Replaced the hot sauce with chili crisp. Very nice.

This makes for a beautiful crunchy, tasty skin. However. next time I’ll marinate the thighs in a similar lime concoction to impart flavor throughout. Agree with the comment suggesting olive oil instead of butter. Because I prefer its flavor.

This is going on my roster. I will really be lookiing forward to it next time! Made it with Yotam Ottolenghi's Crispy Coconut, Asparagus and Green Bean Salad. What a great combination with rice.

Used a little homemade chili oil in lieu of hot sauce. Basted both sides of the chicken in first go around. Really enjoyable meal served with a warm orzo salad of lightly sautéed red peppers, red onion, garlic and spinach. The latter folded into the orzo as it finished last few seconds of cooking. Three generation age span loved it.

Truly great recipe! It doesn't take much time, many ingredients, no obscure ingredients, and delivers flavor far above expectations. It doesn't even contain bacon, nor would bacon improve it (well, possibly in a side dish). Used Tabasco, but for those who don't like spice, I'll use Crystal. The flavor profile of a Louisiana hot sauce is a perfect fit. Don't substitute unless you want to change a Perfect Dish. I did pour some water in the bottom of the pan to prevent scorching. Juices = sauce!

Olive oil is much better for us than olive oil, not just because of cholesterol issues. "Olive oil is generally considered a healthier option than butter for the following reasons: Olive oil is higher in monounsaturated fats, which have been shown to have anti-inflammatory benefits and support heart health, healthy cholesterol levels, and lower cancer risk. In contrast, butter is higher in saturated fats, which have been linked to increased risk of heart disease when consumed in excess."

It’s not the cholesterol it’s the sat fat. Also clinically proven.