Hot Honey Chicken

Print Recipe

5 from 2 votes

Hot Honey Chicken gets crispy fast and finishes with a hot honey glaze that’s next-level good.

Prep Time15

Cook Time10

Marinating Time30

Total Time55

Course: Dinner

Cuisine: American

Keyword: hot honey chicken

Servings: servings

Author: Chelsea Lords

Cost: $15.95

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

Hot Honey Sauce

4 tablespoons unsalted butter
3 tablespoons hot honey
2 tablespoons hot sauce see note 3

US - Metric

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

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