Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 chicken thighs (bone-in, skin-on, about 8 ounces each, )
  • ½ cup honey
  • ½ cup apple cider vinegar
  • 1 teaspoon red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Instruction

  • Preheat the oven to 375 degrees F.
  • Pat the chicken thighs dry with a paper towel. Add olive oil to a large oven-safe skillet or cast-iron skillet on the stove over medium heat. When the oil is hot, add the thighs, with the skin side down. Pan-sear for about six minutes or until the skin is golden brown. Turn the thighs over and sear for an additional three minutes. Remove the chicken from the skillet and set it aside. Pour all but two tablespoons of the drippings out and place the skillet back on the stove. 
  • Reduce the heat to medium-low. Add the apple cider vinegar, honey, red pepper, cumin, garlic powder, and salt to the skillet. Simmer for three minutes and stir occasionally. 
  • Combine the cornstarch with the water and stir with a fork until it is completely dissolved. Add the cornstarch mixture to the cider vinegar and honey mixture and stir to combine. Cook for two minutes or until the glaze has thickened. 
  • Add the chicken thighs back to the skillet, with the skin side up,  and spoon glaze over each piece. Place the uncovered skillet in the oven and bake for fifteen minutes.
  • Carefully remove the pan from the oven and spoon additional glaze over the pieces. Return the skillet to the oven and cook for an additional ten minutes or until the thighs have reached an internal temperature of 165 degrees F as measured by an instant-read meat thermometer. 
  • To serve, spoon additional honey glaze over the chicken thighs and serve hot.