Easy Hot Honey Chicken Bowls Recipe

Key Ingredients & Substitutions

Chicken Thighs: I prefer bone-in, skin-on chicken for its rich flavor and juiciness. If you’re looking for a leaner option, boneless, skinless chicken thighs or breasts work too, but they might cook a little faster, so keep an eye on them.

Hot Honey: This ingredient brings a delightful kick! If you can’t find hot honey, you can mix regular honey with chili flakes or your favorite hot sauce for the same sweet and spicy effect.

Sweet Potatoes: They add sweetness and texture. If sweet potatoes aren’t available, feel free to use regular potatoes or even butternut squash for a different twist!

Quinoa: Quinoa is nutritious and has a great texture. Brown rice or couscous can be good alternatives if you need something different or have dietary restrictions.

How Do You Get the Chicken Skin Extra Crispy?

Crispy chicken skin is all about technique! Here’s how I achieve that perfect crunch:

• Pat the chicken thighs dry with paper towels before seasoning. Removing moisture helps crispiness.
• Use olive oil to coat the skin, ensuring it’s well-covered before cooking.
• Roast at a high temperature (400°F) to promote browning. If your oven has a broil feature, you can broil the chicken for a few minutes at the end for extra crispiness—just keep an eye on it to avoid burning!

With these tips, you’ll have perfectly crispy chicken every time! Enjoy your cooking!

How to Make Easy Hot Honey Chicken Bowls

Ingredients You’ll Need:

For the Chicken and Sweet Potatoes:

• 2 large chicken thighs (bone-in, skin-on for best flavor)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup hot honey (or honey combined with 1 teaspoon chili flakes or hot sauce)
• 2 medium sweet potatoes, peeled and cut into sticks or cubes

For the Bowl:

• 1 cup cooked quinoa
• 1 cup fresh arugula
• 1/2 cup shredded purple cabbage
• 1/4 cup crumbled feta cheese
• Fresh cilantro or parsley, chopped, for garnish

For the Dressing (optional but recommended):

• 1/4 cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh herbs (like parsley or cilantro), finely chopped
• Salt and pepper to taste

How Much Time Will You Need?

This delicious bowl takes about 10-15 minutes of prep time and 30-40 minutes to cook in the oven. In just about an hour, you’ll have a flavorful meal that’s perfect for any day of the week!

Step-by-Step Instructions:

1. Preheat the Oven:

First, preheat your oven to 400°F (200°C). This will get it nice and hot for perfectly roasted chicken and sweet potatoes. Line a baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the Sweet Potatoes:

In a mixing bowl, toss the sweet potato sticks or cubes with 1 tablespoon of olive oil, a sprinkle of salt and pepper, and half a teaspoon of smoked paprika. Spread them out evenly on one side of the baking sheet.

3. Season the Chicken:

Next, take the chicken thighs and rub them with the remaining olive oil, the rest of the smoked paprika, garlic powder, salt, and pepper. Place the seasoned chicken on the other side of the baking sheet.

4. Roast in the Oven:

Roast the chicken and sweet potatoes together in the oven for about 30-40 minutes. Your chicken is perfect when it reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender and slightly caramelized.

5. Glaze the Chicken:

Five minutes before the chicken is done, remove it from the oven and brush the hot honey over the top. Pop it back in for those last few minutes to caramelize the glaze for that irresistible sticky finish.

6. Make the Dressing (Optional):

If you’d like a dressing, combine the plain Greek yogurt, olive oil, fresh lemon juice, minced garlic, herbs, and a pinch of salt and pepper in a small bowl. Mix it up until smooth, and set it aside.

7. Assemble Your Bowls:

Now it’s time to build your bowl! Begin by dividing the cooked quinoa between your serving bowls. Then, layer on the fresh arugula and shredded purple cabbage. Add in roasted sweet potatoes and the glazed chicken thighs on top.

8. Drizzle with Dressing:

Pour the dressing over your beautiful creations, sprinkle with crumbled feta cheese, and finish off with fresh herbs like cilantro or parsley for that extra pop of freshness.

9. Serve and Enjoy:

Serve your hot honey chicken bowls warm and dig in! Each bite is sure to delight with its sweet and savory flavors!

This recipe is not just tasty; it brings together a wonderful mix of spicy-sweet chicken, hearty roasted veggies, and fresh greens—perfect for a quick, wholesome meal!

FAQ for Easy Hot Honey Chicken Bowls

Can I Use Different Cuts of Chicken?

Absolutely! While bone-in, skin-on chicken thighs deliver the best flavor, you can also use boneless, skinless thighs or chicken breasts. Just note that boneless pieces may cook faster, so adjust the cooking time accordingly.

What Can I Substitute for Sweet Potatoes?

If sweet potatoes aren’t available, regular potatoes, butternut squash, or even carrots can work well! Just ensure they are cut into similar-sized pieces for even cooking.

Can I Prepare the Bowls Ahead of Time?

Yes! You can roast the chicken and sweet potatoes a day ahead and store them in the fridge. When you’re ready to eat, simply reheat everything and assemble the bowls with fresh greens and dressing.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or oven. Add a splash of water or broth when reheating to keep things moist!