Hot Honey Chicken
Guys, hot honey chicken!! This one totally hits the bliss point! It’s a little sweet, a little spicy, and a whole lot of delicious!!!
Think tender, part pan-seared, part oven-roasted chicken drizzled with the most addictive sticky, tangy, and sweet sauce. Yum!
It’s so simple too, just a few basic ingredients at play, which of course means you want to use the best of everything.
Especially the honey.
If you’re looking for a truly delicious jar, check out these offerings from Waxing Kara. I made this with her Spring Honey (love the floral notes!) She has a great website with all sorts of honey related products made from her very own bee-keeping operation, plus inspirational uses for honey as a restorative medicinal healer. It’s a pretty fascinating read!
Now back to this yummy chicken—in addition to the honey, there’s a sliced serrano pepper that gets simmered along with the honey so that every sticky bite is the perfect balance between sweet and zingy.
I promise you’re going to love it! Happy Monday!
Hot Honey Chicken
Makes 2-3 servings, but you can easily double this
Prep Time: 45 minutes in total, plus time for chicken to marinate
Ingredients
1 garlic clove, finely grated
Juice of one lemon
2-3 bone-in chicken breasts (you could use thighs instead)
Kosher salt
¼ cup honey
1 serrano pepper, ends trimmed and cut into thin rounds
2 tablespoons olive oil
The Recipe
1. Mix the garlic and lemon juice together in a medium bowl. Pat chicken dry and add to the bowl. Season with a pinch or two of kosher salt and toss to coat the chicken all over. Let sit at room temperature for at least 30 minutes and up to 1 hour.
2. In a small saucepan, combine honey and serrano pepper and bring to a bare simmer. Let cool.
3. Preheat oven to 450ºF. Place the oil in a large heavyweight, oven-safe skillet, if you have a cast-iron pan, now’s the time to use it, but don’t turn the heat on yet. Add the chicken, skin-side down and now turn the burner to medium-high. Cook for 8-10 minutes, without turning chicken so that skin gets nice and crispy. Use tongs to turn over and let the chicken cook for another 5-7 minutes to brown on the bottom. Place the skillet in the oven for another 20-25 minutes. Check for doneness and return to oven if more time is needed. Otherwise, remove from oven, plate and drizzle the hot honey over each piece. Serve additional hot honey on the side.
Enjoy!
Note: Recipe loosely adapted from Bon Appetit Magazine.
