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Date & Honey Glazed Chicken Thighs


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Date & Honey Glazed Chicken Thighs


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Date & Honey Glazed Chicken Thighs

Dates in Hebrew are tamarim, a play on the word yitamu, “[may our enemies be] destroyed.” Finished. Yesterday. And you don’t have to be a child to love Winnie-the-Pooh’s “hunny.” The ultimate symbol of sweetness, we consume honey as we pray for a “good sweet year.”


  • Prep Time : 10 min
  • Cook Time : 40 min
  • Ready Time : 50 min


8 Servings


  • Cooking spray
  • 1 cup apple juice
  • 12 pitted dates, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 4 tablespoons honey
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 8 large bone-in, skin-on chicken thighs, about 3 pounds


  1. Preheat oven to 400° F. Lightly spray a 9×13-inch baking dish.
  2. Prepare glaze: In a food processor, combine apple juice, dates, garlic, honey, olive oil, and salt. Pulse until fairly smooth.
  3. In a large bowl, combine chicken and glaze; toss to coat well.
  4. Transfer to the prepared baking dish and bake for 35 to 40 minutes, or until chicken reaches 175°F internal temperature.

Serve with Whole Wheat Stuffing with Leeks.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




11 Responses to Date & Honey Glazed Chicken Thighs

  1. I made this over Rosh Hashanah last year. I didn’t include the garlic because of an allergy, but this was a fantastic and easy dish for one of our more simple meals. My husband isn’t a fan of sweet meat meals, but everyone else enjoyed it.

  2. avatar says: goodmand

    i know the whole point id the dates, but do you think i could leave them out?

  3. lol it’s almost like leaving out the chicken :-) , well almost. How about subbing another dried fruit… apricots? Otherwise will just be like a very thin glaze (almost liquidy save for the honey) but will probably still taste nice… although if you don’t sub in another sticky dried fruit then I would half the garlic – use only 3 cloves

  4. Gmar Chatima Tova! I love using simanim for Rosh Hashana and made this yummy recipe this year (2012. I substituted garlic poser for garlic cloves and doubled the recipe sauce. I also used 8 entire chicken thighs and legs -attached. I also did not coat it in a bowl, but rather poured it on top of the chicken and then spooned the liquid on top and made sure the bottoms got some sauce too. I suggest that you make the sauce in a large food processor. It spilled out of my mini food processor and what a waste of yummy marinade. This chicken freezes beautifully as I made it a week in advance and the refrigerated leftovers taste even gooier and yummier than when originally made. And the leftover sauce that coats the pan in a yummy black honey glaze? Delicious. This is a winner and will become my family’s Rosh Hashana regular. My guests loved it too. Thank you Jamie. Gmar Chatima Tova

    • I can’t thank you enough! For always taking the time to comment and for sharing your tips. So I think we have learned (from this and other recipes :-) that my marinades and sauces always need to be made in your large food processor – so sorry to be the cause of any kitchen spills!

  5. avatar says: em

    could I make this recipe with orange juice instead of the apple?

  6. avatar says: Betsy

    Just wondering if I could do this with a whole cut up chicken instead of just thighs? should be fine, right?

  7. Does this recipe use dried dates or fresh dates? Thanks

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