These Easy Hot Honey Chicken Bowls are a fun and tasty meal! Juicy chicken is coated in a sweet and spicy sauce, then served over fluffy rice and fresh veggies.
Who doesn’t love a little kick in their dinner? I enjoy adding extra honey on top for an extra sweet touch. It’s the perfect mix of flavors and super easy to whip up on busy nights!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their juicy flavor. If you’re looking for a leaner option, boneless skinless thighs or chicken breasts will work too—just adjust the cooking time.
Honey: The star of the sauce! If you need a substitute, maple syrup can add a nice sweetness, though the flavor will be different. Agave syrup is another alternative if you want something vegan.
Hot Sauce: I prefer sriracha for its balance of heat and flavor. However, you can use any hot sauce you enjoy—just taste it and add to your liking. For a milder version, omit it or use a little less.
Sweet Potatoes: They add a natural sweetness. If you don’t have sweet potatoes, regular potatoes or butternut squash can be good substitutes while still giving you a nice texture.
How Do I Get Crispy Chicken Skin?
Getting that crispy skin is key for great chicken! Here’s how to ensure you achieve it:
- Start with a dry chicken; pat it with paper towels to remove moisture.
- Cook the chicken skin-side down first. This helps render the fat and crisp it up.
- Use medium-high heat in a hot skillet for at least 5-7 minutes. Don’t rush to flip; wait until it’s golden and releases easily.
Once flipped, continue cooking until it’s done. This ensures one side is perfectly crispy!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust for heat preference)
For the Hot Honey Glaze:
- 1/3 cup honey
- 1 tablespoon hot sauce (such as sriracha or your favorite)
For the Bowl Assembly:
- 1 cup cooked quinoa
- 1 large carrot, peeled and cut into sticks
- 1 cup sweet potato, peeled and diced
- 1/2 cup shredded red cabbage
- 1 cup fresh arugula
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped (for garnish)
- Green goddess or ranch dressing (optional, for drizzling)
How Much Time Will You Need?
This tasty meal requires about 15 minutes for preparation and around 30 minutes for cooking. Overall, you can expect to spend about 45 minutes from start to finish, resulting in a delicious and filling dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). While that heats up, line a baking sheet with parchment paper to make cleanup easier later on.
2. Roast the Veggies:
In a large bowl, toss the carrot sticks and diced sweet potatoes with 1 tablespoon of olive oil, salt, black pepper, and a pinch of smoked paprika. Spread the mix out on the prepared baking sheet. Roast for about 20-25 minutes until they are tender and a bit caramelized, tossing them halfway through for even cooking.
3. Season the Chicken:
While the veggies are roasting, season your chicken thighs with salt, black pepper, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and cayenne pepper to taste. This will add great flavor!
4. Cook the Chicken:
In a skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add the chicken thighs skin-side down and let them cook until they are crispy and golden, about 5-7 minutes. Flip the thighs and cook for another 5 minutes.
5. Make the Hot Honey Glaze:
In a small bowl, mix together the honey and hot sauce to create the hot honey glaze. This will be drizzled over your chicken for that sweet and spicy kick!
6. Glaze the Chicken:
Pour the hot honey mixture evenly over the chicken in the skillet. Cook for an additional 2-3 minutes, spooning the glaze over the chicken as it cooks until the sauce thickens slightly. Ensure the chicken is fully cooked (the internal temperature should reach 165°F/74°C).
7. Assemble Your Bowls:
Now it’s time to put everything together! Start by dividing the cooked quinoa evenly among your bowls. Top with the roasted carrots and sweet potatoes, then add a handful of shredded red cabbage and fresh arugula.
8. Finish with Chicken and Toppings:
Place one glazed chicken thigh on top of each bowl. Sprinkle with crumbled feta cheese and chopped parsley for added flavor and color. If you like, drizzle with green goddess or ranch dressing for some extra creaminess.
9. Serve and Enjoy:
Serve your delicious hot honey chicken bowls immediately while they are warm and enjoy the mix of sweet, spicy, and fresh flavors in every bite!
FAQ about Easy Hot Honey Chicken Bowls
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work well for this recipe. Just be sure to adjust the cooking time, as they may cook a bit faster than bone-in thighs—about 15-20 minutes total should suffice. Always check for an internal temperature of 165°F (74°C).
How Can I Make This Recipe Vegetarian?
If you’re looking to make a vegetarian version, you can substitute the chicken with plant-based protein like tofu or tempeh. Marinate them in the same spices and hot honey glaze before cooking. Additionally, try adding more roasted veggies or chickpeas for added protein.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm in a skillet over medium heat until heated through. You might want to add a splash of water or broth to help keep it moist while reheating!
Can I Adjust the Spice Level?
Yes, definitely! If you prefer a milder dish, reduce the amount of cayenne pepper or skip the hot sauce altogether. You can always serve extra hot sauce on the side for those who want a bit more heat after the fact!
