Spicy Honey Chicken

By December 2, 2012

Submitted by Robin R.

Spicy Honey ChickenIngredients:

  • 8 boneless skinless chicken thighs, about 2 lbs
  • Glaze
  • 2 t granulated garlic
  • 2 t chili powder
  • 1/2 t onion powder
  • 1/2 t coriander
  • 1 t cumin
  • 1/2 C Honey
  • 1 Tablespoon Cider or Balsamic Vinegar


  • Preheat oven to 400 degrees or preheat gas grill or prepare briquets for grilling
  • Place chicken thighs in Instant Pot. Do not add liquids, the chicken will produce plenty of broth for the Spicy Honey Sauce.
  • Place lid on and press the POULTRY button.
  • When Instant Pot signals that the chicken is finished cooking, remove lid and place chicken on a baking sheet. Then place chicken in oven or on the grill for 15 minutes or until skin is crispy.
  • Remove chicken from oven or grill and set aside in a baking dish to keep warm.
  • While chicken is in the oven or on the grill, strain the chicken broth into a bowl, place broth back into the pot, push SAUTE button.
  • Add honey, Balsamic or Cider vinegar and seasonings to the chicken broth. Stirring occasionally, simmer the sauce  until it thickens and coats a spoon like syrup, may take from 10-15 minutes.
  • After sauce has thickened, turn pot off, adjust seasonings to your taste and pour the sauce over the chicken, coating each piece evenly.

We serve with multi-grain rice and a salad or vegetable.

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8 Responses to “Spicy Honey Chicken”

  1. Helen says:

    Yup me too.


  2. Julie says:

    Could this recipe/method be made with bone-in thighs? I purchased them at a great price and the bl/sl are priced significantly higher. How much time would you recommend setting the IP or would the Poultry setting factor that in?


  3. Anna says:

    I tried this last night and cooking the skinless, boneless thighs without liquid in the Instant Pot didn’t work for me. They didn’t produce enough liquid and stuck to the bottom of the liner and I got the dreaded OvHT error code.


    Instant Pot Staff Reply:

    Hi Anna,

    The OvHt message is just a warning. Heating is suspended to wait for the bottom of the inner pot to cool down a bit, and the cooker continues.


    Anna Reply:

    Thank you, Instant Pot Staff! I didn’t realize that it would continue cooking after cooling down. I thought I had to stop the process and remove the food and scrape off anything scorched. (When this has happened to me in the past, I have transferred everything over to my stove top PC and finished it there. I won’t do that anymore. I’ll give the IP a chance to finish it. I LOVE MY IP.)


  4. Robin says:

    I’m so sorry that I didn’t see Angie’s question regarding not adding liquid to the Instant Pot recipe above.
    In this recipe the reason you don’t have to add liquid is that the chicken is going to be done in 15 minutes. Keep in mind that chicken produces a lot of broth on it’s own.
    The chicken will produce enough of it’s own broth/juices for this recipe that it will not dry out or burn.
    You’re putting it in the oven or on the grill to crisp up the skin.
    If the chicken were to be cooking longer, say for a soup or stew; I would certainly add water.

    Hope this helped.


    Anna Reply:

    I am thrilled to find out that we don’t need to add liquid when cooking most chicken. Thank you for that insight. However, the recipe calls for skinless chicken thighs, so I don’t understand why there is an instruction to put in the oven to crisp up the skin (since they are skinless). If using skinless should I skip the oven step or is it still necessary? If using with skin, I will do the oven step of course.


    mona Wachsler Reply:

    The Instant Pot Website administrators should be aware that posters are not being notified via emails when new comments or questions are being posted on this site. I am not being notified when followup comments are made, even though I’ve checked the box.


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