These Easy Hot Honey Chicken Bowls are a tasty mix of sweet and spicy! Juicy chicken pieces are cooked to perfection and drizzled with a zingy hot honey sauce that kicks things up a notch.
Just picture it: tender chicken served over fluffy rice or grains with your favorite veggies. It brings a smile with every bite—who doesn’t love something sweet with a little heat? 😋
Key Ingredients & Substitutions
Chicken Thighs: I prefer using skin-on, boneless chicken thighs for juiciness and flavor. If you want a leaner option, boneless skinless chicken breasts work fine too. Just adjust cooking time accordingly, as breasts cook faster.
Sweet Potatoes: These add natural sweetness and pair well with the hot honey. If sweet potatoes aren’t available, try using carrots or butternut squash instead. They will also roast nicely and add a similar texture.
Quinoa: I love using quinoa because it’s nutritious and cooks quickly. You can substitute it with brown rice, farro, or even couscous. Make sure to adjust the cooking liquid based on what you use!
Hot Honey Sauce: Honey gives that lovely sweetness, but if you need a vegan alternative, maple syrup can work too. For the spice, feel free to swap out chili flakes with a hot sauce to taste.
Creamy Dressing: Greek yogurt is my go-to for creaminess, but you can use sour cream or a dairy-free yogurt. If you want it to be lighter, simply leave it out and opt for a vinaigrette instead!
How Do I Get My Chicken Skin Crispy?
Crispy chicken skin adds incredible texture! Start by making sure to dry the chicken thoroughly with paper towels. Moisture is the enemy of crispiness! Heat your skillet adequately before adding the chicken.
- Use medium-high heat to sear the skin-side down first. This helps render the fat and get a crispy surface.
- Don’t overcrowd the pan—this traps steam and creates sogginess.
- Let the chicken cook without moving it for 6-8 minutes until that golden brown color appears.
- Flip and continue cooking until cooked through. Use a meat thermometer to ensure it reads 165°F (74°C).
Following these steps will give you crispy, delicious chicken every time!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- 1 tbsp olive oil (for chicken)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
For Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cut into sticks or cubes
- 1 tbsp olive oil (for sweet potatoes)
- 1/2 tsp smoked paprika (for sweet potatoes)
- Salt and pepper, to taste (for sweet potatoes)
For the Base:
- 1 cup quinoa or cooked grain of choice
- 2 cups water or broth (for cooking quinoa)
For Toppings:
- 1 cup shredded purple cabbage
- 2 cups fresh arugula
- 1/4 cup crumbled feta cheese
- Fresh cilantro or parsley, chopped, for garnish
Hot Honey Sauce:
- 1/4 cup honey
- 1-2 tsp red chili flakes (adjust to heat preference)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp soy sauce or tamari
- 1 clove garlic, minced (optional)
Creamy Herb Dressing (optional):
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
- Water to thin if needed
How Much Time Will You Need?
This recipe will take approximately 30-40 minutes of your time. It includes about 15 minutes of prep for chopping and measuring ingredients, and 25 minutes of cooking time for the quinoa, sweet potatoes, and chicken.
Step-by-Step Instructions:
1. Prepare the Quinoa:
First, rinse the quinoa under cold water in a fine mesh strainer. In a medium pot, combine the quinoa with 2 cups of water or broth. Bring this to a boil, then cover and reduce the heat to low. Let it simmer for about 15 minutes, or until the liquid is absorbed. Once done, fluff it with a fork and set it aside.
2. Roast the Sweet Potatoes:
While the quinoa is cooking, preheat your oven to 425°F (220°C). In a bowl, toss the peeled and cut sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
3. Make the Hot Honey Sauce:
In a small saucepan over medium heat, combine the honey, chili flakes, apple cider vinegar or lemon juice, soy sauce, and minced garlic if you choose to use it. Warm it gently until combined and slightly thickened, which takes about 3-5 minutes. Remove from heat.
4. Cook the Chicken:
Rub the chicken thighs all over with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium-high heat and place the chicken skin-side down. Cook until the skin is golden and crispy, approximately 6-8 minutes. Flip the chicken and cook for another 5-7 minutes, until fully cooked (reaching an internal temperature of 165°F/74°C). Once done, drizzle the hot honey sauce generously over the chicken while it’s still warm.
5. Prepare Creamy Herb Dressing (Optional):
If you’re making the creamy herb dressing, whisk together Greek yogurt, chopped parsley and cilantro, lemon juice, salt, and pepper in a bowl. If it’s too thick, add a little water to achieve your desired consistency.
6. Assemble the Bowls:
To assemble, divide the cooked quinoa between bowls. On top, arrange the roasted sweet potatoes, shredded purple cabbage, and fresh arugula. Then, place the hot honey chicken thigh in the center. Finally, sprinkle crumbled feta and fresh herbs over the top. If you made the herb dressing, drizzle it over the greens and cabbage.
7. Serve and Enjoy!
Your hot honey chicken bowls are ready to enjoy! Serve them hot for a delightful meal that balances sweet, spicy, and fresh flavors perfectly!
This recipe beautifully melds the sweet notes of roasted sweet potatoes, the tang of purple cabbage, and the spicy, juicy chicken with its luscious hot honey glaze. Each bowl is a harmony of tastes that will surely brighten your day!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use a Different Type of Chicken?
Absolutely! You can use boneless, skinless chicken breasts instead of thighs for a leaner option. Just remember that chicken breasts cook faster, so adjust the cooking time accordingly (about 5-6 minutes per side should suffice).
What If I Don’t Have Quinoa?
No problem! You can substitute quinoa with any cooked grain of your choice, such as brown rice, farro, or even couscous. Just make sure to adjust the cooking liquid based on the grain you choose!
Can I Make This Recipe in Advance?
Yes, you can prepare the chicken and sweet potatoes in advance! Store them separately in airtight containers in the fridge for up to 3 days. Reheat everything in the oven or microwave before assembling your bowls.
How Should I Store Leftovers?
Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of water to keep things moist, if needed.
