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This hot honey chicken is sweet, spicy, and perfectly sticky. Tender chicken breasts are baked to golden perfection, then glazed with a fiery homemade hot honey sauce for a craveable comfort food with a kick.
Holly’s Recipe Highlights
- Flavor: Crispy and juicy with a sweet, sticky glaze that has just the right kick of heat.
- Skill Level: Simple prep and pantry basics are all you need.
- Prep Note: Hot honey chicken is sticky! Line the baking sheet with parchment paper or foil and a spritz of pan release.
- Recommended Tools: A meat thermometer is the best way to check if your chicken’s cooked to the right temperature. It should reach a safe internal temperature of 165°F.
Ingredient Tips
- Hot Honey Sauce: Make your own hot honey with just 4 ingredients and adjust the heat to taste. Using store-bought? Increase the heat by adding a little extra sriracha or cayenne.
- Chicken: Serve chicken breasts whole, or cut them into strips or chunks. Thighs or tenders are juicy options too. For a shortcut, bake frozen nuggets and drizzle with hot honey.
- Seasonings: Onion powder, thyme, paprika, salt, and pepper are likely already on hand, but you can swap in garlic powder, oregano, cumin, or a Cajun blend for a flavor boost.
How to Make Hot Honey Chicken
- Season and parbake the chicken.
- While the chicken bakes, simmer the sauce ingredients (full recipe below).
- Using half the sauce, brush the chicken, and finish baking.
- Brush with the remaining sauce and broil until the sauce is thick and caramelized.
Complete the Meal
- Hot honey chicken is delicious dipped into homemade honey mustard or a tangy ranch.
- Add sliced hot honey chicken to a zesty burrito bowl, a hearty chicken sandwich, or a wrap.
- Serve it over rice, quinoa, farro, or barley for a hearty whole-grain power bowl.
- Serve it for dinner with a side of mashed potatoes and air fryer vegetables.
Keep It Fresh for Later
- Store unused hot honey in a glass mason jar with a tight-fitting lid in a cool, dry place for up to two years. If the honey crystallizes, gently reheat it in the microwave, stirring every 30 seconds.
- Keep leftover hot honey chicken in a covered container in the refrigerator for up to 4 days or freeze in zippered bags for up to one month.
- Thaw chicken in the refrigerator overnight and reheat in the microwave to enjoy!
Tasty Chicken Takeout at Home
Did you make this Hot Honey Chicken recipe? Leave a rating and comment below.
Hot Honey Chicken
Hot honey chicken is juicy, seasoned chicken coated in a sweet, spicy garlic glaze that’s perfect for serving as a main dish or in a sandwich.
Equipment
- Aluminum Foil or parchment paper
- Non-Stick Skillet or small saucepan
Ingredients
- 4 boneless skinless chicken breasts about 6 oz each
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- ⅓ cup hot honey or homemade, plus additional for drizzling
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray with cooking spray or line with parchment paper.
- Pat the chicken breasts dry and place them on the prepared pan. Season both sides with onion powder, salt, paprika, pepper, and thyme.
- Place on the prepared pan and bake for 15 minutes.
- Meanwhile, in a skillet or small saucepan, melt the butter over medium heat. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the hot honey and apple cider vinegar, and simmer for 1 minute. Remove from the heat, divide into two bowls, and set aside.
- Brush the par-cooked chicken on both sides with half of the hot honey glaze.
- Return the chicken to the oven and bake for an additional 10 to 12 minutes, or until it reaches 165°F in the thickest part.
- Brush the tops of the chicken with the remaining hot honey glaze and broil for 1 to 2 minutes, if desired. Rest for 5 minutes before serving.
Notes
Adjust cooking time as needed, according to the size of your chicken breasts. Always make sure chicken reaches an internal temperature of 165° in the thickest part.
Nutrition Information
Calories: 244 | Carbohydrates: 24g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 424mg | Potassium: 451mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
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