Texas-Style Crispy Chicken Thighs with Honey Chipotle Glaze

These Texas-inspired boneless skin-on chicken thighs are pan-seared to crispy perfection, then coated in a smoky, sweet, and spicy honey chipotle glaze. Packed with bold flavors and a perfect balance of crunch and tenderness, this dish is a must-try for any Texan food lover!

Ingredients:

For the Chicken:
4 Deeply Rooted Ranch Boneless Skin-On Chicken Thighs
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
1 tbsp olive oil or butter

For the Honey Chipotle Glaze:
2 tbsp honey
1 tbsp adobo sauce (from canned chipotle peppers)
1 tsp apple cider vinegar
½ tsp garlic powder
¼ tsp smoked paprika
½ tsp salt

For Garnish:
Chopped fresh cilantro or green onions
Fresh lime wedges

Instructions:
Prep the Chicken:

Pat the chicken thighs dry with paper towels to ensure crispiness.
In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and cumin.
Rub the seasoning blend all over the chicken thighs.
Sear for Crispy Skin:

Heat olive oil or butter in a large skillet over medium-high heat.
Place the chicken thighs skin-side down and press down slightly to ensure even contact with the pan.
Sear for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for another 4-5 minutes until cooked through (internal temp should be 165°F).

Make the Honey Chipotle Glaze:

While the chicken is cooking, mix all the glaze ingredients in a small bowl.

Glaze & Finish:

Once the chicken is fully cooked, reduce heat to low and brush the honey chipotle glaze over the thighs.
Let it cook for 1-2 minutes to caramelize the glaze slightly.

Serve:

Remove from heat, sprinkle with chopped cilantro or green onions, and squeeze fresh lime juice over the top.
Serve hot with grilled corn, cowboy beans, or jalapeño cornbread for a true Texas-style meal.

Pro Tip: Want extra crispy skin? After glazing, broil the chicken in the oven for 1-2 minutes to get that perfect caramelized finish!