This Hot Honey Chicken Bowl is a fun and tasty meal! It’s packed with juicy chicken, drizzled with sweet and spicy honey, and served over fluffy rice for the perfect bite.
I love how quickly this comes together—great for busy nights. Plus, you can add your favorite veggies to make it even better. Who doesn’t enjoy a little honey magic?
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful, perfect for this dish. If you’re looking for a lighter option, you can use boneless, skinless chicken breast, but keep an eye on the cooking time.
Honey: Regular honey works well, but if you want a deeper flavor, try using raw honey. For a vegan alternative, maple syrup or agave can serve as great substitutes!
Hot Sauce: The amount of hot sauce can be adjusted based on personal spice tolerance. If you prefer a milder taste, try a sweet chili sauce instead.
Sweet Potatoes: These add sweetness and nutrients. You can swap them for regular potatoes or butternut squash for a similar effect.
Quinoa: While quinoa offers great protein, feel free to use brown rice or even couscous if that’s what you have on hand.
Feta Cheese: Crumbled feta adds a tangy flavor. For a dairy-free option, use a vegan cheese or simply skip it altogether.
How Do I Get the Chicken Crispy and Glazed?
Getting the chicken perfectly crispy while ensuring it’s juicy inside is key to this recipe. Here’s how to achieve that:
- Start with a hot skillet. Searing skin-side down first allows the skin to become crispy. Avoid moving the chicken around too much to get a good crust.
- Cook until you see a golden-brown color before flipping. About 5 minutes should do!
- After flipping, brush on the hot honey mixture and continue cooking until the internal temperature reaches 165°F (74°C).
- Letting the chicken rest for a few minutes after cooking helps keep it juicy before serving.
Follow these tips and enjoy the delightful combination of crispy and glazed chicken in your delicious bowls!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
- 2 tbsp honey
- 1 tbsp hot sauce (adjust based on spice preference)
- 2 large carrots, peeled and cut into sticks
- 1 medium sweet potato, peeled and cubed
- 1 cup cooked quinoa
- 1 cup fresh arugula
- 1/2 cup shredded purple cabbage
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
- Creamy herb dressing or ranch (optional for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and an additional 30-35 minutes for cooking, making the total time around 50 minutes. It’s perfect for a quick weeknight dinner that’s full of flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). To make clean-up easier, line a baking sheet with parchment paper.
2. Prepare the Vegetables:
In a large bowl, toss the carrot sticks and sweet potato cubes with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and slightly charred.
3. Season the Chicken:
While those veggies are roasting, take the chicken thighs and season them with salt and pepper. This step adds flavor to the juicy chicken!
4. Sear the Chicken:
Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, carefully add the chicken thighs skin-side down. Sear for about 5 minutes until they’re golden brown and crispy. Flip them over and cook for another 5 minutes.
5. Make the Hot Honey Mixture:
In a small bowl, mix the honey and hot sauce together. This will be your delicious glaze!
6. Glaze the Chicken:
Generously brush the hot honey mixture over the chicken thighs while they are still in the skillet. Continue cooking for an additional 5-7 minutes until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the glaze has become sticky.
7. Assemble the Bowls:
To make the bowls, evenly divide the cooked quinoa among four bowls. Next, arrange the roasted carrots and sweet potatoes, fresh arugula, and shredded purple cabbage nicely alongside the quinoa.
8. Add the Chicken:
Place a glazed chicken thigh on top of each bowl. This is where all the deliciousness starts to come together!
9. Garnish and Drizzle:
Top with crumbled feta cheese and chopped parsley or cilantro for freshness. If you like, drizzle with creamy herb dressing or ranch for extra flavor.
10. Serve and Enjoy:
Serve your warm Hot Honey Chicken Bowls right away, and enjoy the wonderful balance of sweet, spicy, savory, and fresh flavors in every delightful bite!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Boneless Chicken Instead?
Yes! You can definitely use boneless, skinless chicken breasts if you prefer. Just be mindful of the cooking time, as they will cook faster—around 20 minutes total depending on thickness. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or on the stove over low heat until warmed through. If the chicken seems dry, add a splash of water or broth while reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the chicken in the honey and hot sauce mixture in advance and refrigerate it for up to 24 hours. You can also roast the vegetables ahead of time and reheat them when you’re ready to serve.
What’s a Good Side Dish to Complement This Bowl?
This dish is quite filling, but if you want to add a side, consider a light salad or some roasted broccoli for extra veggies. You could also serve it with crusty bread to soak up the flavors!
