Spicy Honey Glazed Chicken Recipe

Let me spill the tea on the ultimate flavor bomb you never knew your dinner routine needed: honey-soy baked chicken with a spicy kick. It’s like your taste buds swiping right on the perfect match! 🍗💥

I adore crafting meals that combine flavor and heat, and my Spicy Honey Glazed Chicken is one of my all-time favorites. I think the sweetness of honey is elevated by a hint of Sriracha, but more so, I think the soy sauce and smoked paprika really do the heavy lifting in terms of creating that “depth” we always talk about when referring to Asian-influenced dishes.

I use boneless, skinless chicken breasts for this recipe because they are such an easy, satisfying, and lean source of protein.

Ingredients

• Honey: Adds natural sweetness and caramelization.

  Rich in antioxidants.

• Soy Sauce: Provides umami and saltiness.

  Contains protein and B vitamins.

• Apple Cider Vinegar: Offers tangy acidity.

  May aid digestion and is low-calorie.

• Sriracha: Delivers heat.

  Contains capsaicin which boosts metabolism.

• Garlic: Adds depth and flavor.

  Known for its anti-inflammatory properties.

• Smoked Paprika: Imparts a smoky depth.

  Rich in vitamin A and antioxidants.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon Sriracha or other hot sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 1 tablespoon water
• Chopped fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

How to Make this

1. In a small bowl, combine the honey, soy sauce, apple cider vinegar, and the remaining marinade ingredients. Whisk together until smooth. Once combined, use the marinade to marinate your meat of choice! The proportions given are for 4 servings of marinated meat.

2. Put the chicken breasts in a big resealable plastic bag or in a shallow dish. Pour the marinade over the chicken and make sure each piece is thoroughly coated. Seal the bag or cover the dish and put it in the refrigerator for at least 30 minutes or up to 4 hours. The longer you marinate, the more flavor you will get. Use a vacuum sealer for the best results.

3. Set your oven to a temperature of 375°F (190°C) to warm up before baking.

4. Preheat a large oven-safe skillet over medium-high heat. Add a bit of olive oil if necessary and sear the chicken breasts for 2-3 minutes on each side until golden brown.

5. Move the skillet to the oven that’s been heated beforehand and let it bake for 15 to 20 minutes. Or, until you’ve confirmed the chicken’s internal temperature is 165 degrees Fahrenheit. That’s 74 degrees Celsius.

6. As the chicken bakes, take the leftover marinade and put it in a small saucepan. You’re going to bring that to a modest simmer over medium heat.

7. In a small bowl, combine cornstarch and water to make a slurry. Whisk the slurry into the simmering marinade. Continue whisking until the sauce thickens, about 2-3 minutes.

8. After the chicken is cooked, take the skillet from the oven and apply the thickened sauce to the chicken breasts.

9. Let the chicken rest for a few minutes before serving, allowing the flavors to meld together.

10. If you want, you can garnish with parsley that has been chopped fresh. Then, serve with lemon wedges on the side in order to provide an extra burst of freshness. Enjoy!

Equipment Needed

1. Small mixing bowl
2. Whisk
3. Large resealable plastic bag or shallow dish
4. Vacuum sealer (optional)
5. Large oven-safe skillet
6. Oven
7. Tongs or spatula
8. Small saucepan
9. Measuring cups and spoons
10. Instant-read thermometer
11. Cutting board (for optional parsley and lemon wedges)
12. Knife (for optional parsley and lemon wedges)

FAQ

• What can I use instead of Sriracha for the hot sauce?Any favorite hot sauce can be substituted for this, like Frank’s RedHot or Tabasco, in order to achieve your desired heat level.
• Can I use chicken thighs instead of breasts?Boneless, skinless chicken thighs are a great alternative. They can add more flavor, owing to their higher fat content. They are also a good source of protein, iron, and zinc. If you use them, adjust the cooking time as necessary.
• How can I make this dish less spicy?Use less cayenne pepper and different amounts of Sriracha to adjust the spice level in the dressing to your taste.
• Is there a substitute for apple cider vinegar?Alternatives include white vinegar and rice vinegar, but consider that they impart somewhat different flavors.
• Can this dish be made ahead of time?Certainly! You can prepare the marinade in advance and let the chicken soak up the flavor for a few hours or overnight. Cooking it just before you serve the chicken ensures that it is juicy and succulent.
• What sides pair well with Spicy Honey Glazed Chicken?Think about offering it with fluffy rice, bright veggies roasted until crisp, or an undressed salad that flaunts the freshness of the ingredients. These sides will complement and enhance the flavors of the dish without overshadowing it.
• How do I know when the chicken is cooked through?When the chicken is pierced with a fork, the juices should run clear, and the internal temperature should hit 165°F (74°C).

Spicy Honey Glazed Chicken Recipe Substitutions and Variations

Honey: Substitute with maple syrup or agave nectar for a different sweetness profile.
Soy sauce—For a gluten-free alternative, use tamari. For a soy-free option, use coconut aminos.
Vinegar made from apple cider: For a similar effect of tanginess, substitute with rice vinegar or white wine vinegar.
Sriracha or hot sauce: Use red pepper flakes or a sauce similar in spiciness, like Tabasco.
Substituting olive oil for cooking does not call for any artistic flourishes. Just use vegetable oil or avocado oil instead. If the dish you are making calls for olive oil and you’re missing it, then don’t make that dish. Otherwise, in whatever it is you are making to eat, if you are using olive oil, you can substitute with any oil that has a higher smoke point.

Pro Tips

1. Marinade Infusion: For deeper flavor penetration, score the chicken breasts lightly with a knife before marinating. This allows the marinade to seep into the meat more effectively.