These Easy Hot Honey Chicken Bowls are a treat! Juicy chicken drizzled with sweet and spicy honey sauce makes a perfect meal. Add some rice and veggies, and you’re all set!
I love how quick this dish is to whip up on a busy night. It feels fancy but really isn’t. Just mix, cook, and enjoy! Plus, my taste buds are always happy with that sweet kick! 🌶️🍯
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skin-on chicken thighs for their juicy texture and flavor. You can use boneless, skinless thighs if you prefer less fat. Chicken breasts also work but may need less cooking time.
Honey: Honey is key for that sweet kick! If you need a substitute, maple syrup can work as a sweeter alternative, although it will give a different flavor.
Hot Sauce: I love using sriracha for its balanced heat and flavor. If you want more spice, try cayenne pepper or a different hot sauce based on your taste. Make sure to adjust the amount as needed!
Quinoa: Quinoa is a great base, but feel free to swap it with brown rice, farro, or even cauliflower rice for a lighter option. Each adds a unique texture!
Cheese: Goat cheese adds a nice tang, but feta is a perfect substitute. If you’re looking for dairy-free options, consider using nutritional yeast for a cheesy flavor.
How Do I Get the Chicken Skin Extra Crispy?
The secret to crispy chicken skin is the initial searing process. Here’s how:
- Start with a hot skillet. Make sure it’s hot enough to sizzle when the chicken hits the pan.
- Place the chicken skin-side down and resist the urge to move it around. This helps develop a nice golden crust.
- Cook for about 4-5 minutes on medium-high heat until the skin is crispy before flipping. Then, cook for a few more minutes before transferring to the oven.
Ensuring the right temperature is key. A little patience goes a long way toward that perfect crispy skin! Enjoy your cooking!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skin-on chicken thighs
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 2 tablespoons honey
- 1 teaspoon hot sauce (e.g., sriracha)
For the Bowl:
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes, diced
- 1/2 cup shredded red cabbage
- 1 cup fresh arugula or mixed greens
- 1/4 cup crumbled goat cheese or feta cheese
- Fresh parsley or cilantro, chopped, for garnish
For the Creamy Herb Dressing:
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 40 minutes to cook, including roasting the sweet potatoes and chicken. In just under an hour, you’ll have a vibrant and tasty meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures it’s nice and hot when we get our sweet potatoes and chicken in there.
2. Roast the Sweet Potatoes:
Toss the diced sweet potatoes in a bowl with 1 tablespoon of olive oil, a pinch of salt, and some pepper. Spread them out on a baking sheet and roast for about 20-25 minutes until they’re tender and a little caramelized. Yum!
3. Season the Chicken:
In a small bowl, mix together smoked paprika, garlic powder, chili powder, salt, and pepper. Rub this flavorful spice blend all over the chicken thighs, coating them well.
4. Cook the Chicken:
In an oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook them for about 4-5 minutes until the skin is crispy and browned. Flip them over and cook for another 3 minutes. This step is where the magic happens!
5. Roast the Chicken:
Now, transfer the whole skillet to the oven and roast the chicken for 12-15 minutes or until the internal temperature reads 165°F (75°C). This will ensure your chicken is juicy and fully cooked!
6. Prepare the Hot Honey Sauce:
While the chicken cooks, whisk together the honey and hot sauce in a small bowl. Set it aside; this will be the delicious drizzle on top!
7. Make the Herb Dressing:
In another small bowl, combine Greek yogurt, mayonnaise (if using), lemon juice, parsley, cilantro, salt, and pepper. Stir well and adjust the flavors to your liking.
8. Combine Everything:
Once the chicken is done, take it out of the oven and brush on the hot honey sauce generously. Let those flavors soak in for a moment!
9. Assemble Your Bowls:
In serving bowls, divide the cooked quinoa, roasted sweet potatoes, shredded red cabbage, and arugula. Place one chicken thigh in each bowl. Drizzle with the creamy herb dressing, add crumbled goat cheese or feta on top, and sprinkle with fresh parsley or cilantro.
10. Serve and Enjoy!
Serve your gorgeous bowls warm and enjoy the delicious balance of flavors. Happy eating!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts! Just keep in mind that they might require a shorter cooking time, so check for an internal temperature of 165°F (75°C) after about 10-12 minutes in the oven.
How Can I Customize the Heat Level?
To adjust the heat level, simply add more or less hot sauce to the honey mixture according to your taste. If you prefer a milder option, you can omit the hot sauce altogether or use a sweet chili sauce instead.
What Should I Do with Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water or broth to keep the chicken moist. You can also enjoy it cold in a salad!
Can I Make the Dressing Ahead of Time?
Absolutely! The dressing can be made a day in advance. Just store it in a covered container in the fridge. Give it a good stir before serving, as it may thicken slightly in the fridge.
