Sweet and Spicy Glazed Chicken

Sweet and spicy glazed chicken is ultra tender and juicy. It's great for a weeknight or for entertaining!

This is a picture of a plate full of 10 glazed chicken thighs. The glaze looks brownish purple. It’s sitting on a brown placemat.

If spooning a thick and rich glaze over a tender, juicy chicken thigh didn't steal your heart already, let me hook you in! This dish, inspired by a one bite taster at a holiday party, became a quick hit with my family. It's got the perfect amount of heat and sweetness and is easy to throw together on a weeknight!

After perusing my pantry and fridge for what condiments I already had on hand, the blend of these came together like magic! The chicken takes on the flavors of the glaze perfectly, and it practically glistens once the glaze is thickened and poured on top! It's absolutely delicious and will likely become a new favorite in the dinner rotation!

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Table of Contents

What You’ll Need

Bone-in, Skin-on Chicken Thighs or Breasts
Olive Oil
Brown Sugar
Tamari or Soy Sauce
Apple Cider Vinegar
Hot Honey
Garlic Powder
Ground Ginger
Crushed Red Pepper Flakes, Optional
Asian Seasoning, Optional (NOTE: The brand I buy at my local grocery store and use is The Bamboo Chef Asian Seasoning.)

chicken thighs on a plate next to seasonings

Tools You’ll Need

Why You'll Like This Recipe

They can be served with a variety of side dishes
They are great for meal prep, as they can be stored in the fridge or freezer and reheated easily.
The combination of sweet and spicy flavors creates a delicious balance of flavors.
They're relatively easy to make, requiring just a few simple ingredients and a bit of time in the oven. This makes them a great choice for weeknight dinners or casual entertaining.

How to Make This Recipe

While the oven preheats to 375°F, season the chicken on both sides and underneath the skin with Asian seasoning salt blend or salt and pepper.

Heat oil in an oven-safe skillet on medium-high heat. Once hot, sear the chicken on both sides 5 minutes or until the skin is lightly browned.
In a small bowl, whisk together brown sugar, tamari, vinegar, hot honey and remaining seasonings. Once combined. Pour evenly over the par-cooked chicken thighs.

Transfer the skillet into the oven. Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Carefully remove the skillet from the oven and transfer the chicken to a serving plate. Place the skillet on the stove-top on medium-high heat. Cook the sauce, stirring often, until thickened and reduced by half. This should take about 5-8 minutes.

Pour the glaze evenly over the chicken and serve with your favorite sides.

Tips and Substitutions

If you want a crispier chicken skin, after the initial bake time and removal from the glaze, place the chicken on a sheet pan and broil in the oven for 2-3 minutes, or until the skin is crispy and caramelized.
If you want less heat, adjust or omit the crushed red pepper flakes and use regular honey instead of hot honey.
You can also make this recipe with pork chops. I recommend at least 1-inch thick chops and a 1-2 minute sear on both sides before adding the glaze and baking for 15-20 minutes. Check that an internal temperature of 145°F is met, then rest the chops while you thicken the glaze on the stovetop.

Frequently Asked Questions

Do chicken thighs get more tender or tougher when cooking longer?

Low and slow methods like braising or stewing yields a more tender cut of chicken because the low heat and moisture breaks down the connective tissue and collagen in the meat.

Can I use chicken breasts instead of thighs?

Of course! The optimal cooking time for chicken depends on the thickness of the meat. Adjust the sear time depending on the cut you choose.

Can I use boneless, skinless chicken?

Absolutely. The fat from the skin lends tenderness and flavor, but you can certainly lower the cook time, calories and fat content by removing the skin first.

How do you know when chicken is fully cooked?

The most reliable way to know if chicken is fully cooked is to use a meat thermometer. It should have an internal temperature of 165°F in its thickest part. To avoid dry chicken, I recommend having consistent size chicken pieces with a consistent thickness.

If I don't have a meat thermometer, how can I know that my chicken is done?

You can do a visual inspection to confirm doneness. If cooked through, the chicken should have clear juices, a firm flesh, no visible pink when cut down the middle of thickest part. Again, a meat thermometer is the most accurate way to ensure the chicken is fully cooked.

What can I do with the leftovers?

If there is any leftover, you can refrigerate or freeze it until ready to eat again. One way that you can repurpose it is my removing the bone and skin, shredding the meat and adding it to a salad or on your favorite bun.

Can I use fresh ginger and garlic instead of dried?

Absolutely! You can use 2-3 tablespoons of fresh ginger instead of dried ginger and you can substitute 3-4 minced garlic cloves for the garlic powder.

What to Serve with this Dish

plated chicken on a bed of noodles and vegetables

Storage

Let the chicken cool down to room temperature. Do not leave it out for more than 2 hours. Once cooled, transfer it to an airtight container and store in the refrigerator up to 4 days.
If you want to freeze the chicken, wrap it in plastic wrap or aluminum foil, or place it in a freezer-safe container and freeze up to 2-3 months.
To reheat the chicken, you can either microwave it, reheat it in the oven, or pan-fry it on the stove. When reheating, make sure the chicken is heated through to an internal temperature of 165°F (74°C) to ensure it's safe to eat.

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This is grey plate topped with pan-seared chicken thighs. The chicken has a dark brown glaze poured on top.

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