Honey BBQ Roasted Chicken Thighs – Quick, Juicy & Delicious

 

 

These Roasted Honey BBQ Chicken Thighs are the perfect blend of sweet, smoky, and savoury — a simple, family‑friendly dish that turns everyday ingredients into something truly irresistible. Bone‑in, skin‑on thighs roast up beautifully juicy, while a rub of BBQ seasoning, garlic, onion powder, and black pepper builds deep flavour right from the start. A drizzle of olive oil helps everything crisp, and the finishing touch — a glossy coat of warm liquid honey — caramelizes in the oven to create that signature sticky‑sweet BBQ glaze everyone loves.

Quick to prepare, budget‑friendly, and absolutely packed with flavour, this recipe is ideal for busy weeknights, easy entertaining, or anytime you’re craving comfort with a little smoky sweetness. If you love effortless meals that deliver big results, these honey‑kissed BBQ chicken thighs will become a fast favourite. Food doesn't have to be complicated to taste delicious!

 

I had a sleepover with my daughter this past weekend. I usually try to pick up something for us to cook together for our supper that I know she will enjoy.  We both love chicken and they had some nice big packages of mis-cut chicken, both in the dark and the white meat selections. We like thighs and so we chose them.

I decided to prepare them very simply. I trimmed off any excess fat and skin, (discarding it), leaving the skin on. It's the best part and really helps to keep chicken from drying out I think.  I had bought a new BBQ seasoning mix so I was keen to use that. I sprinkled some of that all over the chicken along with some garlic powder, onion powder, black pepper and a tiny bit of salt. You really need to be careful with salt when you are using readymade seasonings. (I have included a recipe that you can use to make your own.) I added a splash of olive oil as well.

The chicken pieces got a good massage, getting all of the flavors right in there and then it was roasted, covered in a baking dish for about 40 minutes. I then uncovered it and drizzled honey over top, just for an additional flavor note and to give it a bit of a glaze.

We were both really wowed with the end results.  The chicken came out tender and juicy, and loaded with bags of flavor.   I hadn't used a lot of honey so there was just a hint of sweetness which went really well with the other flavors. 

We enjoyed this along with some homemade potato salad and coleslaw. I added raisins and some chunky applesauce (don't knock it until you try it) to the coleslaw this time and it was gorgeous. Altogether this was a really delicious meal that we both really enjoyed.

The leftovers even tasted lovely served cold the day after.  I hope you will be inspired to want to give this a go, and that if you do make it, you enjoy it as much as we did!

 

⭐INGREDIENTS REQUIRED 

TO MAKE

ROASTED HONEY BBQ CHICKEN THIGHS⭐

• 2 1/2 pounds (about 1 kg) of bone in, skin on chicken thighs
• 1 TBS BBQ Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ground black pepper
• salt to taste (optional, depends on the saltiness of your BBQ seasoning)
• 1 TBS olive oil
• 2 TBS liquid honey

 

⭐NOTES ON INGREDIENTS⭐

Bone‑In, Skin‑On Chicken Thighs (2½ lbs / 1 kg)

Chicken thighs are naturally juicy and full of flavour, and keeping both the bone and skin on gives you the best possible result. The bone helps retain moisture, while the skin crisps beautifully in the oven and becomes a golden, sticky canvas for that honey‑BBQ glaze.

BBQ Seasoning (1 tbsp)

This is your flavour booster. BBQ seasoning adds smoky depth, savoury warmth, and a touch of sweetness. Every blend is a little different, so choose one you love — and remember, its saltiness will determine whether you need extra salt later.

Garlic Powder (1 tsp)

Garlic powder melts seamlessly into the rub, giving the chicken a mellow, savoury backbone without the sharp bite of fresh garlic. It helps round out the BBQ flavours and adds richness.

Onion Powder (1 tsp)

Onion powder adds gentle sweetness and depth. It’s one of those quiet ingredients that makes everything taste better without calling attention to itself.

Ground Black Pepper (¼ tsp)

A little pepper brightens the seasoning and balances the sweetness of the honey. Freshly ground pepper gives the best flavour, but any kind works beautifully.

Salt (to taste)

Optional — and smartly so. Since BBQ seasoning blends vary in saltiness, adding salt at the end ensures your chicken is perfectly seasoned without going overboard.

Olive Oil (1 tbsp)

Olive oil helps the seasoning cling to the chicken and encourages browning. It also adds a subtle fruitiness that complements the honey and spices.

Liquid Honey (2 tbsp)

Honey is the star of the glaze. As it roasts, it caramelizes into a glossy, sticky coating that clings to every nook and cranny of the chicken. It adds sweetness, shine, and that irresistible “lick-your-fingers” finish.

 

⭐HOW TO COOK ROASTED HONEY BBQ CHICKEN THIGHS⭐

This is really very simple. Quality ingredients put together in the most delicious way.

1. Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow baking dish, large enough to hold your chicken all in one layer. (The size of the dish depends on how many pieces of chicken you have. You want them in a single layer. It is okay if they are touching.)
2. Trim any excess fat and skin from the chicken. Place into a bowl. (The chicken not the excess fat and skin. You can discard that.)
3. Sprinkle with all of the spices and add the olive oil. Rub the spices and olive oil in all over the chicken. Make sure they are well coated. Place into the baking dish in a single layer. (Massage it right in so that it covers the chicken everywhere. I use my hands, but you can wear disposable gloves or do it in a zip lock baggie if you are more comfortable that way.)
4. Cover tightly with aluminum foil and roast for about 40 minutes. (I place it on a baking tray for ease of putting it in and taking it out of the oven.)
5. Uncover and drizzle the honey over the top. Roast for a further 10 to 15 minutes, or until the juices run clear and the internal temperature reads 165*F/74*C. (It should be a nice golden brown, but will not necessarily be sticky depending on how much honey you used.)
6. Serve hot or at room temperature. (Refrigerate any leftovers promptly.)

 

⭐SAFETY TIPS FOR HANDLING RAW CHICKEN⭐

Handling raw chicken carefully is crucial to kitchen and health safety.  Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!

• Always thaw raw chicken overnight in the refrigerator, and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
• Use separate cutting boards and utensils for chicken to avoid cross contamination.
• Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
• Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
• Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
• Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.

Store any leftovers in the refrigerator in a covered container. 

 

⭐FREQUENTLY ASKED QUESTIONS⭐

DO I NEED TO USE CHICKEN THIGHS?

Feel free to use another cut of  chicken, but do beware that the cook times will change according to the cut used and if it is skinless and boneless or bone in and skin on. In any case, know that the inside temperature of the chicken will register 165*F/74*C when done. Boneless chicken will cook much faster than chicken with the bone in, but will also dry out if over-cooked.

MUST I LEAVE THE SKIN ON?

You will get a much juicier finish if you leave the skin on as the skin forms a bit of a barrier against drying out and helps to seal in the juices of the chicken. It also holds a lot of the flavor. In the end it is up to you and your choice.

CAN THIS BE PREPARED AHEAD OF TIME?

You can prepare the chicken up to the point of roasting ahead of time if you wish. Simply coat with the herbs and oil in a zip lock baggie, refrigerate and then dump into your baking dish when you wish to cook it. I wouldn't do this any longer than 24 hours ahead of time.

CAN I COOK THIS ON THE GRILL RATHER THAN IN THE OVEN?

Yes, by all means if you would rather cook this on the grill, feel free. I am not a master griller but I would say to cook over moderate heat, turning frequently and brushing with some oil or sauce until the interior temperature reaches 165*F/74*C and the juices run clear.

CAN I VARY THE SEASONINGS?

Yes. You can use any type of seasoning mix on this. We used the BBQ seasoning, but you can use whichever seasoning mix you enjoy.

HOW LONG WILL THIS KEEP ONCE COOKED?

This will keep between 3 to 4 days after cooking. Do be sure to refrigerate (covered) any leftovers as soon as possible, within an hour or so of cooking.

CAN THIS RECIPE BE CUT IN HALF?

Absolutely. It is a recipe that is very easy to double or cut in half.

CAN THIS BE FROZEN?

Yes, you can freeze this either uncooked (so long as it hasn't been previously frozen chicken) or cooked. Simply package in an airtight wrapping, label and date. Use within 3 months.

WHAT CAN I SERVE WITH THIS?

We enjoyed it with some potato salad and coleslaw. You can serve it with any type of carbohydrate, potatoes, rice, noodles, pasta, etc. Salads go well along side as well. Pasta, tossed, potato, etc.

⭐A FEW OTHER DELICIOUS WAYS TO ENJOY CHICKEN THIGHS⭐

We eat a lot of chicken in our house and one of the cuts we love most are the thighs. They have so much flavor and are very difficult to dry out. Here are a few other delicious ways to enjoy them! 

CIDER GLAZED CHICKEN THIGHS - Autumn comfort on a plate — tender, juicy chicken pan‑roasted with a warm blend of herbs and spices, then finished in a glossy apple‑cider reduction that’s rich, silky, and beautifully fragrant. The fresh cider brings a deep, natural apple sweetness that pairs perfectly with the slight gaminess of the thighs, while Dijon mustard and butter whisk into the sauce to create a luscious glaze that clings to every bite. Simple ingredients, simple method, wowza flavors — a cozy, company‑worthy dish that tastes like fall in every forkful.

LEMON & HERB ROASTED CHICKEN THIGHS - This recipe is all about simple ingredients creating big, bright flavour. Bone‑in, skin‑on thighs are marinated in fresh lemon juice, thyme, rosemary, garlic, and olive oil until the meat becomes infused with citrusy, herb‑kissed goodness . They roast alongside bruised garlic cloves and quartered lemons, which mellow and caramelize in the heat, adding even more depth and aroma to the dish. The end result is tender, juicy, golden‑brown chicken that’s wonderfully simple, incredibly flavourful, and downright finger‑lickin’ delicious.

 

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Yield: 4 servings

Author: Marie Rayner

Roasted Honey BBQ Chicken Thighs

Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour

These are the most delicious chicken thighs. Tender, juicy, and beautifully flavored. Simple ingredients put together in the most delicious way possible. Easy peasy.

Ingredients

• 2 1/2 pounds (about 1 kg) of bone in, skin on chicken thighs
• 1 TBS BBQ Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ground black pepper
• salt to taste (optional, depends on the saltiness of your BBQ seasoning)
• 1 TBS olive oil
• 2 TBS liquid honey

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow baking dish, large enough to hold your chicken all in one layer.
2. Trim any excess fat and skin from the chicken. Place into a bowl.
3. Sprinkle with all of the spices and add the olive oil. Rub the spices and olive oil in all over the chicken. Make sure they are well coated. Place into the baking dish in a single layer.
4. Cover tightly with aluminum foil and roast for about 40 minutes.
5. Uncover and drizzle the honey over the top. Roast for a further 10 to 15 minutes, or until the juices run clear and the internal temperature reads 165*F/74*C.
6. Serve hot or at room temperature.

Notes

Make Your Own BBQ Seasoning: Mix together 2 TBS sweet paprika, 1 TBS salt, 1 TBS ground black pepper, 2 tsp garlic powder, 2 tsp onion powder, 1/2 tsp smoked paprika and 3 TBS soft light brown sugar (firmly packed). Thoroughly combine and then store in an airtight container out of the light for up to 6 months. 

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