Hot Honey Garlic Skillet Chicken
Crispy chicken thighs meet tender Brussels sprouts in this sweet and spicy skillet dinner.
Serves4
Prep10 minutes
Cook26 minutes to 30 minutes
Ever since I picked up my first bottle of hot honey last year, I’ve been hooked. I’m obsessed with its spicy, sweet stickiness that’s oh-so versatile, upgrading everything from veggies to ice cream. This five-ingredient dinner is my current favorite way to use it: The honey acts as the perfect glaze for crispy chicken thighs and a mix of charred Brussels sprouts and red onion. Trust me when I say that you’ll make this dish on repeat.
Buying (or Making) Hot Honey
Hot honey is fairly easy to find these days, either online or at some grocery stores like Whole Foods. My favorite bottle is made by a brand called Red Clay, based out of Charleston, South Carolina, but Mike’s is also a great brand that’s commonly available. I do think it’s worth keeping a bottle stocked, but if you don’t have one and you want to make this recipe ASAP, you can quickly hack your own by combining regular honey with a generous pinch or two of red pepper flakes and a small splash of apple cider vinegar.
More Hot Honey Recipes We Love
Hot Honey Garlic Skillet Chicken
Crispy chicken thighs meet tender Brussels sprouts in this sweet and spicy skillet dinner.
Prep time 10 minutes
Cook time 26 minutes to 30 minutes
Serves 4
Nutritional Info
Ingredients
- 4
bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)
- 1 teaspoon
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 1 tablespoon
olive oil
- 1 pound
Brussels sprouts
- 1/2
medium red onion
- 2 cloves
garlic
- 3 tablespoons
hot honey, divided
Red pepper flakes, for garnish (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
Drizzle 1 tablespoon olive oil into a 10-inch or larger oven-safe skillet. Add the chicken, skin-side down. Cook undisturbed over medium heat until the skin is well-browned and crisp, about 15 minutes. Meanwhile, trim 1 pound Brussels sprouts and cut in half lengthwise. Cut 1/2 medium red onion into 1-inch chunks. Mince 2 garlic cloves and mix it with 2 tablespoons of the hot honey in a small bowl.
Transfer the chicken to a plate, skin-side up. Increase the heat to medium-high. Add the Brussels sprouts and red onion to the skillet. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Remove from the heat.
Nestle the chicken on top of the vegetables. Spoon the garlic-honey mixture on top of the chicken and use the back of the spoon to spread it evenly. Roast until the chicken is cooked through, 8 to 10 minutes. Drizzle the remaining 1 tablespoon hot honey over the chicken and vegetables. Garnish with red pepper flakes, if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
