Benne-Seed Hot Honey Chicken Thighs
Crisp skin, sweet heat, and toasted sesame crackle.
45 min total, easy cleanup, and leftovers hold 3 days.
Timing: 45 mins
Benne-Seed Hot Honey Chicken Thighs
Crisp skin, sweet heat, and toasted sesame crackle.
45 min total, easy cleanup, and leftovers hold 3 days.
Timing: 45 mins
Key move
Hot honey finished with toasted benne + citrus zest for a nutty snap.
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The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
- Spatula
- Microplane/ZesterOptional
- Instant-Read ThermometerOptional
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/3)
The Spice Blend (0/1)
The Pantry (0/4)
The chicken skin came out rubbery, not nice and crispy.
It sounds like the skin wasn't dried thoroughly enough before hitting the pan, or the skillet wasn't quite hot enough.
My hot honey sauce burned and tastes bitter.
Ah, the honey might have gone into the oven too early, or the heat was just a touch too high.
Chef's Notes
Pat chicken thighs completely dry with paper towels before roasting for crispier skin.
Use a meat thermometer to ensure chicken reaches 165°F (74°C) for perfectly cooked, juicy thighs.
Serve with fluffy rice or a simple green salad to balance the rich flavors.
Garnish with extra sesame seeds and fresh cilantro for a pop of color and freshness.
The Method
DRY
Pat chicken thighs completely dry with paper towels. Season with salt, pepper, and paprika.
Steaming risk: Residual moisture on the skin will cause the chicken to steam rather than sear, resulting in flabby skin.
Chicken thighs are patted dry and seasoned.
ROAST
Heat oven to 425°F (220°C). Heat oil in an oven-safe skillet over medium-high. Place thighs skin-side down. Cook 5 minutes until skin is golden.
Skin sticking: If the chicken resists when you try to lift it, the skin hasn't fully rendered; give it another minute.
Oven is preheated, oil is hot, and chicken skin is golden brown.
FLIP + FINISH
Flip thighs skin-side up. Transfer skillet to oven. Roast 20-25 minutes until internal temp reaches 165°F (74°C).
Overcooking: Check the temperature early to ensure the meat stays juicy and does not dry out.
Chicken thighs are flipped skin-side up and roasting in the oven.
GLAZE
Remove from oven. Brush hot honey (80 mL) over skin. Sprinkle with toasted benne seeds (2 tbsp) and lemon zest (1 tsp). Drizzle with vinegar.
Soggy skin: Avoid over-drizzling the vinegar, as excess liquid can soften the crispy skin.
Chicken thighs are out of the oven and glazed with hot honey, benne seeds, lemon zest, and vinegar.
REST
Let rest 5 minutes before serving.
Soggy skin: Do not cover the chicken tightly with foil, as the trapped steam will soften the crisp skin.
Chicken thighs are resting.
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