These Easy Hot Honey Chicken Bowls are packed with tasty chicken, drizzled with sweet and spicy hot honey. It’s a simple yet exciting meal that’s sure to please everyone!
The best part? You can top your bowls with whatever fresh veggies or rice you like. I usually throw in some colorful peppers and a sprinkle of sesame seeds for that perfect crunch. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skin-on thighs provide moist and flavorful chicken. If you prefer, you can use boneless chicken breasts, but they might be less juicy. Always adjust cooking time for thicker cuts.
Olive Oil: A staple for cooking and drizzling, I love using extra virgin olive oil for its rich flavor. If you’re looking for lighter options, avocado oil also works well.
Sweet Potatoes: They add sweetness and texture. If you’d like, swap them for regular potatoes, but do consider adjusting the cooking time.
Honey and Hot Sauce: This sweet-spicy combo makes the dish pop! If you’re looking for a vegan option, you could use maple syrup combined with a dash of cayenne or chili paste as a substitute.
Quinoa: It’s nutritious and filling, but any grain like rice or couscous can be a great alternative if you don’t have quinoa on hand.
How Do I Get My Chicken Skin Extra Crispy?
Achieving crispy skin on chicken requires a few important steps. First, ensure that your chicken thighs are patted dry before seasoning. Excess moisture can prevent that lovely crisp you want.
- Cook the chicken skin-side down in a hot skillet to begin with. This helps render the fat and achieve a golden brown color.
- Don’t overcrowd the pan; this allows the chicken to fry properly instead of steam.
- Once you’ve flipped the chicken, keep an eye on the heat. If it’s too high, the outside may burn before the inside cooks through.
- Finally, letting the chicken rest a few minutes after cooking will keep the juices locked in.
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper (adjust for heat preference)
- Salt and black pepper, to taste
- 2 tbsp honey
- 1 tbsp hot sauce (such as Sriracha)
For the Bowls:
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes, cut into sticks or cubes
- 1 cup fresh arugula
- 1/2 cup shredded purple cabbage
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
- A drizzle of creamy herb dressing or ranch (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 30-40 minutes of cooking time, so you’re looking at around 50 minutes total. Perfect for an easy weeknight dinner!
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). Take your sweet potato sticks or cubes and toss them in a little olive oil, adding salt and pepper to taste. Spread them out on a baking sheet, ensuring they’re in a single layer. Roast in the oven for about 25-30 minutes, or until they’re tender and caramelized. Keep an eye on them to ensure they don’t burn!
2. Seasoning the Chicken:
While the sweet potatoes are roasting, prepare the chicken. In a small bowl, combine smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Rub this mixture all over the chicken thighs, making sure to cover them well for maximum flavor.
3. Cooking the Chicken:
Pour the olive oil into a large skillet and heat over medium-high heat. Place the chicken thighs skin-side down in the skillet. Let them cook without moving them for about 6-7 minutes or until the skin is golden and crispy. Then, flip the chicken and cook for another 5 minutes.
4. Adding Hot Honey Glaze:
After flipping the chicken, reduce the heat to medium-low. Drizzle the honey and hot sauce over the chicken, stirring it around to cover. Allow it to cook for about 5 additional minutes until the chicken is cooked through (the internal temperature should reach 165°F / 74°C) and the glaze is caramelized and sticky.
5. Assembling the Bowls:
It’s time to put everything together! Start with a generous scoop of cooked quinoa as your base in each bowl. Add a portion of your roasted sweet potatoes, followed by a handful of fresh arugula and a sprinkle of shredded purple cabbage. Finally, place one hot honey chicken thigh on top.
6. Topping it Off:
Sprinkle crumbled feta cheese over your bowl for a creamy touch. If you like, drizzle with creamy herb dressing or ranch. Finish with a sprinkle of fresh parsley or cilantro for a pop of color and freshness!
7. Serve and Enjoy!
Enjoy your warm, spicy, and sweet hot honey chicken bowls right away! They’re perfect for a cozy dinner and even better for meal prep throughout the week!
This recipe combines the rich flavors of the glazed chicken, wholesome grains, and crisp veggies, creating a satisfying and flavorful meal!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Chicken Breasts Instead of Chicken Thighs?
Yes, you can use boneless, skinless chicken breasts as a substitute. However, be mindful that they can dry out more easily than thighs, so adjust the cooking time accordingly. Cook until they reach an internal temperature of 165°F (74°C).
What Can I Substitute for Quinoa?
If you’re not a fan of quinoa or don’t have it on hand, you can use brown rice, couscous, or even cauliflower rice for a lower-carb option. Just make sure to adjust the cooking time based on the grain you choose.
How Do I Store Leftovers?
Store any leftovers in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water to keep things moist, especially the chicken.
Can I Make This Recipe Spicier?
Absolutely! You can increase the amount of cayenne pepper, add sliced jalapeños, or use a hotter hot sauce if you’d like to kick up the heat level. Just be sure to adjust me to your taste!
