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Homemade Hot Honey Chicken Thighs with Skillet Corn recipe photo

Hot Honey Chicken Thighs with Skillet Corn

This Hot Honey Chicken Thighs with Skillet Corn is bursting with bold, sweet, and spicy flavors and features juicy, crispy chicken with a smoky, vibrant side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken thighs skin-on
  • 2 tablespoons olive oil for searing
  • salt to season generously
  • black pepper to season generously
  • 1/4 cup hot honey sauce for glazing
For the Skillet Corn
  • 2 cups fresh corn kernels about 4 ears
  • 1 tablespoon butter for sautéing
  • 1 small red onion diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large skillet or cast iron pan
  • Sharp Knife
  • Cutting Board
  • Measuring spoons and cups
  • Tongs or spatula

Method
 

Stepwise Method: Hot Honey Chicken Thighs with Skillet Corn
  1. Pat the 4 bone-in chicken thighs dry with a paper towel to ensure crispy skin. Season generously on both sides with salt and pepper.
  2. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is deeply golden and crispy. Flip the thighs and sear the other side for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and melt it. Toss in the diced red onion and sauté for 2-3 minutes until softened. Add the fresh corn kernels along with 1 teaspoon garlic powder and ½ teaspoon smoked paprika. Stir well and cook for about 5 minutes, allowing the corn to become tender and slightly caramelized.
  4. Return the seared chicken thighs to the skillet, nestling them into the corn. Pour ¼ cup of hot honey sauce evenly over the chicken. Cover the skillet with a lid or foil and reduce heat to low. Allow everything to cook together for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the flavors meld beautifully.
  5. Remove the skillet from heat. Sprinkle ¼ cup of freshly chopped cilantro over the chicken and corn for a bright, herbal finish. Serve immediately.

Notes

  • Do not overcrowd the skillet when searing chicken to ensure crispy skin.
  • Rest the chicken briefly after cooking to let juices redistribute for maximum tenderness.
  • Use fresh corn kernels for best flavor and texture, but frozen corn can be a convenient substitute.
  • For a dairy-free version, substitute butter with plant-based alternatives or extra olive oil.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to preserve texture.