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A smoky barbecue sauce, boosted by caramelized honey, lime and mezcal, coats these delectable roasted chicken thighs. You won’t miss the grill with this recipe, though you can cook the thighs outside, if desired; see Variations, below.
The sauce can also be brushed on shrimp, pork or vegetables. Or try it with chicken wings: The baking soda will help create crispy chicken skin (with extra char from a quick trip under the broiler) that will hold up under the slick, tangy sauce.
Make ahead: The sauce can be prepared and refrigerated up to 1 week in advance. Reheat over low heat before using. The lime salt can be prepared and stored at room temperature for up to 2 days in advance.
Storage: Refrigerate for up to 4 days.Store leftover spice rub in an airtight container for up to 4 months.
Where to buy: Aleppo pepper can be found at well-stocked supermarkets, Middle Eastern markets, spice shops and online.
From food writer Ben Weiner.
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measuring cup Servings: 4-8 Time Icon Total: 50 mins Make the chicken: Position a rack in the middle of the oven and preheat to 450 degrees. In a small bowl, whisk together the baking soda, paprika, fine salt, chili powder and cumin until combined. Line a large sheet pan with foil and set a large wire rack on top. Season the chicken thighs all over with the baking soda mixture. (You will likely have extra.) Transfer the thighs to the wire rack, skin side up and evenly spaced. Roast for 25 to 30 minutes, or until the skin is somewhat browned and crisp and an instant-read thermometer inserted into the thickest part of each thigh away from the bone registers at least 165 degrees.Ingredients
For the chicken
For the sauce
Directions
Step 1
Step 2
Step 3
In a small bowl, microwave the lime zest on HIGH for 1 to 2 minutes in 30-second increments, stirring after each burst, until dried out. (Alternatively, if you don’t have a microwave, you can dry the zest on a small sheet pan in the oven for a few minutes while it starts to preheat.) Add the flaky salt and Aleppo pepper and mix until fully incorporated.
Step 4
Make the sauce: While the chicken is roasting, in a medium (3-quart) saucepan over medium-low heat, heat the honey, stirring occasionally, until it starts to darken and caramelize, about 5 minutes. Add the hot sauce and butter and cook, stirring, until the butter is melted, about 2 minutes.
Step 5
In a small bowl, whisk together the lime juice, vinegar and cornstarch to create a slurry. Whisk into the honey mixture, increase the heat to medium and cook, whisking constantly, until slightly thickened, about 2 minutes. Whisk in the mezcal and continue cooking, stirring occasionally, until the sauce thickens but remains slightly thinner than a bottled barbecue sauce; the goal is to cut the harshness of the alcohol, but it will not all burn off. (Feel free to taste as you go to ensure the alcohol level is to your liking.) You should have about 1 1/3 cups of the sauce. Transfer half (about 2/3 cup) to a small bowl for brushing onto, or serving with, the cooked chicken.
Step 6
Remove the chicken from the oven. Carefully move an oven rack to about 6 inches from the broiling element and turn the broiler to HIGH, if you have a choice. Using tongs, dip each chicken thigh into the sauce in the pot, coating completely. Return the thighs to the wire rack, skin side up, and brush with any remaining sauce left in the pot, if desired.
Step 7
Broil for 2 to 4 minutes, depending on the crispness and char desired. Remove from the oven and brush the reserved sauce onto the chicken, if desired, and sprinkle with the lime salt. If you haven’t brushed it on, drizzle the remaining sauce over the thighs or serve it on the side.
Substitutions
Aleppo pepper >> 1/2 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper.
Can't have alcohol? >> Leave it out or substitute a nonalcoholic mezcal.
Variations
The chicken can also be grilled. Season the chicken and make the sauce as directed. As in the baked variation, you will start by using half the sauce, so divide it between two bowls (medium for dipping the chicken and small for additional brushing). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and pour them into charcoal grate when the coals are white-gray with ash, adding more charcoal if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees.) Pull your hand away from the heat before it gets painful.
Brush the grill grates with oil. Add the chicken, skin side down, on the grill grates and cook until the skin begins to release from the grates, moving to indirect heat as needed to avoid over-charring. Flip the thighs and cook until the flesh starts to gently release from the grates, about 8 minutes. Remove the chicken from the grill and using tongs, dip each thigh into the sauce in the bowl, coating completely. Return the chicken to the grill, skin side up, until starting to deeply char, about 8 more minutes. Flip skin side down and cook until the skin is nicely charred and releases from the grill, about 2 minutes. Generously brush the chicken with some of the reserved sauce from the small bowl, continuing to cook until an instant-read thermometer inserted into the thickest part of each thigh away from the bone registers at least 165 degrees. Remove from the grill and season all over with the lime salt. Let rest for 5 minutes. Drizzle any remaining sauce over the chicken or serve it on the side.
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Nutritional Facts
Per serving (1 chicken thigh and a generous 1 tablespoon sauce), based on 8 and using half the spice rub and lime salt
Calories
362
Fat
22 g
Saturated Fat
7 g
Carbohydrates
7 g
Sodium
641 mg
Cholesterol
195 mg
Protein
30 g
Fiber
0 g
Sugar
7 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Ben Weiner.
Tested by Becky Krystal.
Published June 3, 2024
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