Bonga Honey Glazed Chicken Thighs
A simple glaze of honey and lemon is enlivened with our Bonga Spice, which adds intriguing herbal notes and a bit of heat. We add the honey glaze at three different points to ensure that the chicken has a more-ish, sticky texture. For a delicious take on weeknight dinner, serve these chicken thighs with a simple side such as a rice pilaf, roasted potatoes, or a big green salad.
4 bone-in, skin-on chicken thighs
½ cup honey
2 teaspoons Bonga Spice
1 tablespoon salted butter
2 teaspoons lemon juice
Preheat the oven to 425° F. Line a rimmed sheet pan with aluminum foil, then set a cooling rack on the pan. Set aside.
Pat the chicken dry with a paper towel, then put it into a large mixing bowl and sprinkle liberally with salt.
Put the honey and 2 tablespoons of water into a small saucepan set over medium-high heat. Stir to combine the honey and water. Simmer for 3 minutes. Remove the pan from the heat and add the Bonga Spice, butter, and lemon juice. Stir until the butter has melted and the mixture is a smooth sauce.
Add half the sauce to the bowl with the chicken thighs and toss to coat. Place the chicken thighs on the prepared rack, leaving space between them. Drizzle half of the remaining sauce over the thighs. Roast until the juices run clear (internal temperature of 160° F), about 20 minutes. Remove the sheet pan from the oven.
Position one of the oven racks 6 inches under the broiler and preheat the broiler on the highest setting.
Brush chicken thighs with half the remaining honey mixture. Broil until the thighs are well-browned and caramelized, about 2 minutes — be sure to keep a close watch on them as the honey can burn quickly..
Remove the sheet pan from the oven and brush the chicken with the last of the sauce. Serve warm.
Many apologies for the tardy reply!
Honey scorches pretty easily when heated and adding the water helps to prevent that. I think you’d be FINE to heat it it gently without water, maybe for 2 minutes or so, then proceed as directed.
The hot, runny honey helps to both bloom and capture the spices’ aromas and flavors, as does the butter. Besides, both honey and butter are delicious. ;o)
The recipe does work as given, but we’ll retest it, thanks to your input. I’m betting that your hunch is correct and that we can simplify the method without any compromise on flavor or texture!
Thanks for piping up..
These were great.
I’m curious, though: What is the reason for adding water to the honey and then simmering it? It seems like adding water only to then reduce water, but I assume there is a good reason.