Hot Honey Chicken delivers serious crunch in just 10 minutes of bake time, finished with the ultimate hot honey sauce.
Hot Honey Chicken
I couldn’t stop talking about this chicken spiedini (here and on social media!)—and after making it nonstop for weeks, I had the idea to try a spicier twist. Enter: Hot Honey Chicken.
I already love hot honey on my ground beef taco bowls, so why not use it on crispy chicken skewers too? And don’t worry—you can totally control the heat on these!
Hot Honey Chicken Ingredients
- Chicken: Use thighs for the best flavor & texture—breasts don’t work well here.
- Olive oil & chicken broth: Helps coat the chicken & keeps it juicy while cooking.
- Minced garlic & spices: Adds flavor and some color to the chicken.
- Panko & Parmesan: Use finely grated cheese from the fridge, not shelf-stable! Use leftovers in Baked Parmesan Chicken Tenders.
- Butter: Use unsalted butter to control the saltiness of the sauce.
- Hot honey: Sweet with a little heat—store-bought or homemade works.
- Hot sauce: Use your favorite and adjust it to how spicy you want it.
What To Serve With Hot Honey Chicken:
- Rice: White or brown rice goes perfectly with the sweet & spicy chicken.
- Mashed potatoes: Great for soaking up the hot honey butter sauce.
- Cornbread: Adds a sweet, soft bite next to the crunchy chicken.
- Roasted broccoli: Quick to make while the chicken cooks.
- Salad: This garden salad is the perfect side to help balance the heat.
Storage
Hot Honey Chicken is best fresh—right out of the oven while the coating’s still crispy. The breading softens as it sits, so it doesn’t store well.
If you have leftovers, keep them in an airtight container in the fridge for up to 2 days and reheat in the oven or air fryer to bring back some of the crunch.
More Chicken Recipes
Hot Honey Chicken
Hot Honey Chicken gets crispy fast and finishes with a hot honey glaze that’s next-level good.
Equipment
- Large sheet pan (15″ x 21″) plus foil
- Metal skewers or wooden (soaked in water and dried)
Ingredients
- Cooking spray
- 2 pounds boneless skinless chicken thighs cut into 1-1/2 inch pieces, see note 1
Marinade
- 1/2 cup olive oil
- 1/4 cup chicken broth
- 3 teaspoons minced garlic
- 1 teaspoon paprika
- Salt and pepper
Breading
- 1-1/3 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese see note 2
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
Instructions
- Adjust oven rack to center. Preheat broiler to high. Line a large sheet pan with foil and spray generously with cooking spray. Trim fat from chicken and cut into 1-½-inch pieces. Pat dry.
- In a large bowl, whisk together olive oil, broth, garlic, paprika, 1/2 tsp salt, and 1/2 tsp pepper. Add chicken cubes and toss to coat. Cover and chill for 30 minutes to 1 hour.
- In a second large bowl, stir together Panko, Parmesan, paprika, garlic powder, onion powder, thyme, 1/2 tsp salt, and 1/2 tsp pepper.
- Use tongs to lift chicken from marinade, letting excess drip off. Add to breadcrumb mixture and gently toss to coat.
- Thread chicken onto skewers and place spaced apart on the prepared pan. Press any leftover crumbs onto the chicken. Spray generously with cooking spray. Broil for 10–12 minutes, or until chicken reaches 160°F and coating is golden and crisp. Watch closely to avoid burning.
- While chicken cooks, melt butter in a small microwave-safe bowl. Whisk in hot honey, hot sauce (to taste), and a pinch of salt.
- Drizzle or brush hot honey sauce over chicken and serve right away.
Video
Recipe Notes
Note 1: Chicken breasts don’t work the same here. Start with close to 3 pounds of thighs—after trimming, you’ll have about 2 pounds.
Note 2: Use fresh, finely grated Parmesan from the fridge section. It should resemble sand, not shredded cheese.
Note 3: Start with 1 tablespoon of hot sauce if you’re sensitive to heat, then taste and add more as desired.
Storage: Best eaten fresh—chicken is crispy right out of the oven. Leftovers can be kept in the fridge for up to 2 days, but the coating softens. Reheat in the oven or air fryer.
Nutrition
Serving: 1serving | Calories: 624kcal | Carbohydrates: 22g | Protein: 27g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.36g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 247mg | Fiber: 0.44g | Sugar: 10g | Vitamin A: 400IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I see to 1/2 teaspoons of garlic powder, was one of them meant to be something else?
Oops no, sorry! It just got listed twice!
Hi Chelsea. Was wondering how this recipe would do cooked on the grill? Have you tried?
I haven’t personally tried it, but based on other breaded recipes I’ve tested on the grill, the breading tends to stick or fall through the grates. Hope that helps—thanks!