Honey BBQ Chicken

Sticky, tangy chicken thighs glazed with a homemade honey BBQ sauce, perfect for weeknight dinners.

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Brine the chicken by patting it dry and placing it in a bowl. Stir salt and sugar into water until dissolved, pour over the chicken, and let sit for 15 minutes; pat dry.
Apply the rub by preheating the oven to 220°C (425°F), mixing smoked paprika, black pepper, and garlic powder, then rubbing evenly under and over the skin.
Roast the chicken skin-side up on a wire rack brushed with oil for 25 minutes until golden and internal temp reaches 68–70°C (155–158°F).
Make the glaze by combining ketchup, honey, apple cider vinegar, Worcestershire, Dijon, and red pepper flakes in a saucepan, simmering for 5–7 minutes until thickened.
Glaze the chicken with the mixture and return to the oven at 230°C (450°F) for 4–6 minutes until caramelized and internal temperature reaches 74°C (165°F).
Rest the chicken for 5–7 minutes off heat, then optionally brush with butter and serve with parsley on top.

For the crispiest skin, pat chicken very dry and allow to air-dry in the fridge for up to 60 minutes before cooking.