Bonga Honey Glazed Chicken Thighs
These honey-glazed chicken thighs get a bold upgrade with Bonga Spice, adding herbal complexity and a bit of heat to this easy weeknight dinner. A triple-layered glaze creates irresistible, sticky-sweet skin that pairs beautifully with roasted vegetables or a fresh salad. Perfect for fast, flavorful meals with a gourmet twist.
Hi Jane. Susan from the Curio kitchen, here. Thanks for the good review — we love this recipe too. Happy cooking!
Fantastic recipe! 12min at 400 in the air fryer set to “air roast” perfect fast meal! Served with roasted potatoes and asparagus tossed in Ferla spice. Yum!
Hi, Michael.
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.