These Easy Hot Honey Chicken Bowls are a fun and tasty meal. Juicy chicken is cooked and topped with a sweet and spicy honey sauce. Then it’s all served over warm rice with colorful veggies!
I love how simple they are to whip up after a busy day. Just cook the chicken, mix in that delicious hot honey, and you’re all set for a yummy dinner in no time!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their rich flavor and juicy texture. If you’re looking for a healthier option, skinless thighs or chicken breasts work well too, just adjust cooking times since they tend to cook faster.
Honey: The star of the hot honey sauce! If you’re out of honey, maple syrup can create a similar sweetness. Just remember, it won’t have the exact same flavor depth, but it’ll still taste great!
Hot Sauce: We’re using hot sauce to add spice to the honey. Sriracha is fantastic, but feel free to swap in any hot sauce you prefer, like Frank’s RedHot or even a chili paste for a richer flavor. You can also adjust the amount to suit your heat preference.
Quinoa: This grain adds a lovely texture and is a great protein source. If you don’t have quinoa, brown rice or farro can be suitable substitutes. Just keep an eye on the cooking times since they differ.
Vegetables: I used sweet potatoes and carrots for roasting, but you can switch these for other veggies like bell peppers or zucchini. Just cut them into similar sizes for even cooking, and roast accordingly.
How Do I Get My Chicken Skin Crispy?
Getting that tasty, crispy skin on your chicken thighs is all about technique! Here’s how to do it right:
- Start with dry chicken. Pat it with paper towels to absorb any moisture, which helps it crisp up.
- Heat the skillet before adding the chicken. A hot pan is essential for searing the skin quickly.
- Place the chicken skin-side down into the hot pan without crowding. This allows steam to escape, helping to render the fat and crisp the skin.
- Let it cook undisturbed for the first few minutes. Resist the urge to move it around; this helps develop a nice crust!
After achieving that golden-brown crust, flip the chicken and finish cooking as directed!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili powder (adjust to taste for heat)
For the Hot Honey Sauce:
- 1/3 cup honey
- 2 tbsp hot sauce (like sriracha or your favorite)
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth (for cooking quinoa)
For the Vegetables:
- 1 large carrot, cut into sticks
- 1 large sweet potato, peeled and cubed
- 2 cups shredded purple cabbage
- 2 cups arugula or mixed greens
For the Topping:
- 1/4 cup crumbled feta cheese
- Fresh cilantro or parsley, chopped (for garnish)
For the Dressing:
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 2 tbsp chopped fresh herbs (cilantro, parsley, or dill)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious meal will take about 15 minutes to prep and around 30 minutes to cook, giving you a total of around 45 minutes from start to finish. Perfect for a quick and hearty dinner!
Step-by-Step Instructions:
1. Roast the Vegetables:
Preheat the oven to 425°F (220°C). In a mixing bowl, toss the carrot sticks and sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for about 25 minutes, turning them halfway through, until they are tender and caramelized. Set them aside once they’re done.
2. Cook the Quinoa:
While the vegetables are roasting, prepare the quinoa. In a medium pot, combine the rinsed quinoa and 2 cups of water or chicken broth. Bring it to a boil, then reduce it to a simmer. Cover the pot and let it cook for about 15 minutes, until the liquid is absorbed. Fluff it with a fork and set it aside.
3. Season the Chicken:
In a small bowl, mix together the smoked paprika, garlic powder, salt, black pepper, and chili powder. Rub this spice mixture all over the chicken thighs to coat them evenly.
4. Sear the Chicken:
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin side down. Sear them for about 5-7 minutes until the skin is crispy and browned. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
5. Add the Hot Honey Sauce:
In a small bowl, whisk together the honey and hot sauce until smooth. Once the chicken is cooked through, brush the hot honey sauce generously over the chicken thighs and allow them to cook for another 1-2 minutes so the sauce caramelizes slightly.
6. Make the Dressing:
In a separate bowl, mix the Greek yogurt, lime juice, chopped herbs, salt, and pepper to create a creamy dressing.
7. Assemble the Bowls:
To serve, divide the cooked quinoa among bowls. Top with the roasted carrot and sweet potato, shredded cabbage, and a handful of arugula. Place a chicken thigh on top of each bowl.
8. Garnish and Enjoy:
Drizzle the herbed yogurt dressing over the top and sprinkle with crumbled feta and fresh herbs. Serve immediately and enjoy the delightful combination of sweet, spicy, and savory flavors!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can use boneless chicken thighs for a quicker cooking time. Just reduce the skillet cooking time to about 4-5 minutes on each side, or until the internal temperature reaches 165°F (75°C).
What Can I Substitute for Quinoa?
If quinoa isn’t available, you can substitute it with brown rice, farro, or even couscous. Each has a different cooking time, so follow the package instructions for best results.
How Spicy is the Hot Honey Sauce?
The spiciness of the hot honey sauce mainly depends on the amount of hot sauce you use. For milder flavor, start with less hot sauce and gradually add more to taste. You can always increase the spice level later if desired!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and vegetables in the microwave or on the stovetop, and add a splash of water to keep them moist.
