Honey Turmeric Chicken Thighs
These Honey Turmeric Chicken Thighs are juicy, caramelized, and packed with warm Mediterranean-inspired flavors. Made with honey, turmeric, garlic, and pantry spices, this easy oven-baked chicken recipe is perfect for a healthy weeknight dinner.
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.
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.