Benne-Seed Hot Honey Chicken Thighs
Crisp skin, sweet heat, and toasted sesame crackle.
Timing note: 45 mins
Benne-Seed Hot Honey Chicken Thighs
Crisp skin, sweet heat, and toasted sesame crackle.
Timing note: 45 mins
The 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 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.
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.
FLIP + FINISH
Flip thighs skin-side up. Transfer skillet to oven. Roast 20-25 minutes until internal temp reaches 165°F (74°C).
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.
REST
Let rest 5 minutes before serving.
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