Hot Honey Chicken

Golden, juicy chicken coated in a buttery hot honey glaze delivers the perfect balance of sweet, spicy, and savory. Finished with garlic and fresh herbs, this recipe comes together in about 35 minutes and works just as well for a weeknight dinner as it does for guests.

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs or chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Hot Honey Glaze

• 1/3 cup Mountainside Apiary Spring Blossom Reserve Honey
• 2 tablespoons butter
• 1 tablespoon hot sauce
• 1 teaspoon crushed red pepper flakes, adjusted to taste
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar

For Garnish

• Fresh parsley
• Extra crushed red pepper, optional

Directions

1. Preheat the oven to 425°F and lightly grease a baking dish or sheet pan.
2. Pat the chicken dry and season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until lightly browned.
4. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
5. While the chicken cooks, combine the butter, honey, garlic, hot sauce, red pepper flakes, and apple cider vinegar in a small saucepan over low heat. Stir until smooth and glossy.
6. Remove the chicken from the oven and generously brush each piece with the hot honey glaze.
7. Return the chicken to the oven for 2 to 3 minutes so the glaze caramelizes slightly.
8. Garnish with chopped parsley and an extra drizzle of hot honey before serving.

Serving Suggestions

Serve with roasted potatoes, creamy mashed potatoes, buttered cornbread, grilled vegetables, roasted Brussels sprouts, or a crisp garden salad.