These Honey Turmeric Chicken Thighs are sweet, savory, and perfectly spiced, baked until juicy with golden, sticky edges—an easy weeknight dinner packed with flavor.
Inspired by Mediterranean-style cooking, this dish leans on warm spices like turmeric, cumin, and paprika, balanced with honey, garlic, and a splash of sherry vinegar for brightness.
The result is a simple, oven-baked chicken recipe that feels both comforting and vibrant, using pantry staples and bold flavors that pair beautifully with fresh vegetables, whole grains, and light sides for a healthy, well-balanced meal.
This recipe makes 4 servings (1 chicken thigh per serving) and can easily be scaled up or down to suit.
- Prep time: 5 minutes
- Cook time: 35-40 minutes
- Ready in: 40-45 minutes
- Difficulty: Very easy
Spain | Chicken | One Pot | Easy | Weeknight Dinner
Why You’ll Love This Recipe!
- Uses simple pantry spices with big flavor
- Naturally gluten-free and high in protein
- Oven-baked, hands-off cooking
- 5 mins prep. Ideal weeknight dinner
- Easy to scale for meal prep or entertaining
Table of contents:
How to Make Honey Turmeric Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs (skinless works too)
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp honey
- 1½ tsp ground turmeric
- 1 tsp Ground Cumin
- 1 tsp Sweet Paprika
- 3 cloves garlic, minced
- Splash of Sherry Vinegar (or lemon juice)
- ¾ tsp Salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp chili powder or Cayenne Pepper (optional for some heat)
Equipment
- Enameled Cast Iron Dutch Oven 3.5 Quart – retains heat well and helps caramelize the honey without burning.
- Cooking tongs
- Ceramic Garlic Grater Plate
- Meat thermometer
Instructions
Step 1 – Make the Marinade
In a bowl or large pan, whisk together olive oil, honey, turmeric, cumin, paprika, garlic, sherry vinegar, salt, and pepper.
Step 2 – Season and Marinate the Chicken
Pat chicken thighs dry.
Add the chicken to the pan with the marinade and rub the marinade all over the chicken (get under the skin if using skin-on).
Let marinate 15–30 minutes if you can (even 10 helps the chicken to absorb the flavor).
Preheat Oven to 200°C / 400°F.
Step 3 – Bake
Arrange thighs skin-side up in the pan.
Bake uncovered on the middle rack for35–40 minutes, until cooked through (Use ameat thermometer to check 165°F / 74°C internal temp).
Step 4 – Caramelize (Optional but highly recommended)
Broil for 2–3 minutes at the end to get sticky, golden edges—watch closely so the honey doesn’t burn.
Step 5 – Rest & Serve
Rest 5 minutes.
Spoon pan juices over the chicken and finish with herbs and a squeeze of lemon.
Cooking Tips
- Pat the chicken dry before marinating to help the skin crisp instead of steam.
- Marinate if time allows—even 10 minutes improves flavor, but 30 minutes is ideal.
- Use a rimmed pan to catch the honey juices and prevent burning in the oven.
- Broil carefully during the final step; honey caramelizes fast and can burn quickly.
- Rest before serving so the juices redistribute and stay in the meat.
- Use Skin-on chicken thighs: They absorb more flavor and the skin can easily be crisped up with a few extra minutes under the broiler.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a 350°F oven or skillet to preserve moisture.
- Avoid microwaving uncovered to prevent drying.
Serving Suggestions
For a nourishing plate, serve these chicken thighs with lemony couscous or brown rice, roasted Mediterranean vegetables like zucchini, tomatoes, and bell peppers, or a crisp cucumber and herb salad dressed with olive oil.
A side of garlicky greens or yogurt-based sauce adds freshness and contrast, rounding out the warm spices and making this dish feel complete without being heavy.
- Serve over basmati rice or turmeric rice to soak up the pan juices.
- Pair with roasted vegetables like carrots, cauliflower, or green beans.
- Roasted veggie bowl with steamed basmati rice, roasted veg and topped with Honey Turmeric Chicken thighs.
- Add a cool contrast with cucumber yogurt sauce or a simple green salad.
Finish with fresh herbs and lemon to brighten the warm spices.
What Are Honey Turmeric Chicken Thighs?
Honey Turmeric Chicken Thighs are a simple, oven-baked chicken dish flavored with warm spices, garlic, olive oil, and honey for a balance of savory and subtle sweetness.
Inspired by Mediterranean-style cooking, the recipe highlights pantry spices like turmeric, cumin, and paprika, along with acid from sherry vinegar or lemon to brighten the dish. The result is juicy, caramelized chicken with bold yet balanced flavors that pair naturally with grains, vegetables, and fresh herbs common in Mediterranean meals.
Air Fryer Honey Turmeric Chicken Thighs
- Preheat air fryer to 380°F / 193°C
- Prepare and marinate chicken as directed
- Place thighs skin-side down in the basket (don’t overcrowd)
- Cook 12 minutes, flip skin-side up
- Cook another 8–10 minutes, until internal temp reaches 165°F
- Optional: Increase to 400°F for 2 minutes to crisp skin
Tip: Brush with extra pan juices or honey before the final crisp.
Nutrition Facts (Per Serving – 1 Chicken Thigh)
Approximate values:
Vitamin B6: 0.5 mg — 29% DV
Calories: 365 kcal
Protein: 23 g — 46% DV
Total Fat: 26 g — 33% DV
Saturated Fat: 6 g — 30% DV
Carbohydrates: 11 g — 4% DV
Sugars: 10 g — 20% DV
Sodium: 520 mg — 23% DV
Honey Turmeric Chicken Thighs
Equipment
- Enameled Cast Iron Dutch Oven 3.5 Quart – retains heat well and helps caramelize the honey without burning.
- Cooking tongs
- Ceramic Garlic Grater Plate
- Meat thermometer
Ingredients
- 4 bone-in skin-on chicken thighs (skinless works too)
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp honey
- 1½ tsp ground turmeric
- 1 tsp Ground Cumin
- 1 tsp Sweet Paprika
- 3 cloves garlic minced
- Splash of Sherry Vinegar or lemon juice
- ¾ tsp Salt adjust to taste
- ½ tsp black pepper
- ½ tsp chili powder or Cayenne Pepper optional for some heat
Instructions
Step 1 – Make the Marinade
- In a bowl or large pan, whisk together olive oil, honey, turmeric, cumin, paprika, garlic, sherry vinegar, salt, and pepper.2 tbsp Extra Virgin Olive Oil, 2 tbsp honey, 1½ tsp ground turmeric, 1 tsp Ground Cumin, 1 tsp Sweet Paprika, 3 cloves garlic, Splash of Sherry Vinegar, ¾ tsp Salt, ½ tsp black pepper, ½ tsp chili powder or Cayenne Pepper
Step 2 – Season and Marinate the Chicken
- Pat chicken thighs dry.
- Add the chicken to the pan with the marinade and rub the marinade all over the chicken (get under the skin if using skin-on).4 bone-in
- Let marinate 15–30 minutes if you can (even 10 helps the chicken to absorb the flavor).
Step 3 – Bake
- Preheat Oven to 200°C / 400°F.
- Arrange thighs skin-side up in the pan.
- Bake uncovered on the middle rack for 35–40 minutes, until cooked through (Use ameat thermometer to check 165°F / 74°C internal temp).
Step 4 – Caramelize (Optional but highly recommended)
- Broil for 2–3 minutes at the end to get sticky, golden edges—watch closely so the honey doesn’t burn.
Step 5 – Rest & Serve
- Rest 5 minutes.
- Spoon pan juices over the chicken and finish with herbs and a squeeze of lemon.
Video
Notes
Cooking Tips
- Pat the chicken dry before marinating to help the skin crisp instead of steam.
- Marinate if time allows—even 10 minutes improves flavor, but 30 minutes is ideal.
- Use a rimmed pan to catch the honey juices and prevent burning in the oven.
- Broil carefully during the final step; honey caramelizes fast and can burn quickly.
- Rest before serving so the juices redistribute and stay in the meat.
- Use Skin-on chicken thighs: They absorb more flavor and the skin can easily be crisped up with a few extra minutes under the broiler.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a 350°F oven or skillet to preserve moisture.
- Avoid microwaving uncovered to prevent drying.
FAQs
Can I use boneless chicken thighs?
Yes. Boneless thighs cook faster—start checking for doneness at 25–30 minutes.
Is turmeric overpowering in this recipe?
No. Turmeric adds warmth and color, but the honey, garlic, and cumin balance its earthiness.
Can I make this recipe ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance and bake when ready.
What can I substitute for sherry vinegar?
Fresh lemon juice or apple cider vinegar both work well.
How do I make this recipe dairy-free or gluten-free?
This recipe is naturally dairy-free and gluten-free as written.
Can I cook this in a skillet instead of the oven?
Yes—sear skin-side down first, then cover and cook on low until fully cooked.
