These Easy Hot Honey Chicken Bowls are a tasty mix of sweet and spicy! Tender chicken is cooked with hot honey and served over rice, making a perfect meal any day of the week.
I love how quick and simple this dish is to prepare. Just sip your favorite drink while everything cooks, and let the sweet aroma fill your kitchen. Yum! 🍯🍗
Key Ingredients & Substitutions
Chicken Thighs: I recommend using skin-on, bone-in thighs for their rich flavor and juiciness. If you’re looking for a lighter option, boneless, skinless chicken breasts work as a quicker alternative.
Honey: This adds sweetness and glaze to the chicken. If you need a substitute, try maple syrup or agave syrup for a similar sweetness.
Sweet Potatoes: They provide a great naturally sweet balance. You can swap them for regular potatoes or butternut squash if you prefer or if that’s what you have on hand.
Quinoa: A healthy base for the bowl! If you don’t have quinoa, rice works perfectly as a substitute. Brown rice will add a nice nutty flavor.
Cabbage: I used purple cabbage for its crunch and color. Green cabbage or even kale are great substitutes if you don’t find purple cabbage.
Cilantro: This adds freshness. If cilantro isn’t your thing, use parsley or basil instead for a different vibe!
How Do You Get Juicy, Flavorful Chicken Thighs?
Getting the perfect chicken thighs starts with searing them properly. Make sure your pan is hot enough before adding the chicken to get a nice golden crust. This seals in the juices and adds flavor.
- Season the chicken generously with salt and pepper before cooking.
- Let the thighs cook skin-side down for 5-7 minutes without moving them. This allows a nice sear to develop.
- Use a meat thermometer to check that they reach 165°F (74°C) for safe and juicy chicken.
This roasting technique can create a wonderful balance between sweet and spicy from the hot honey glaze. Take your time, and your chicken will turn out fantastic!
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (skin-on, bone-in)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp honey
- 1 – 2 tsp red chili flakes or hot sauce (adjust to your heat preference)
For the Bowl:
- 1 cup cooked quinoa (or rice)
- 2 medium sweet potatoes, peeled and cut into sticks or cubes
- 1 cup shredded purple cabbage
- 2 cups fresh arugula
- 1/4 cup crumbled feta cheese
- Fresh parsley or cilantro, chopped (for garnish)
For the Cilantro-Lime Dressing:
- 1/2 cup mayonnaise or Greek yogurt
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- Water to thin if needed
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 45 minutes total, including cooking time. You can have a delicious and wholesome meal ready in under an hour!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Toss the sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 25-30 minutes, turning them halfway through, until they are tender and caramelized. This gives them a wonderful flavor!
2. Cook the Chicken Thighs:
While the sweet potatoes are roasting, season the chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken skin-side down and sear it for about 5-7 minutes until golden brown. Flip and sear the other side for another 5-7 minutes, then remove from heat.
3. Add the Hot Honey Glaze:
In a small bowl, mix honey with red chili flakes or hot sauce, depending on how spicy you want it. Brush this hot honey mixture generously over each chicken thigh.
4. Bake the Chicken:
If your skillet is ovenproof, transfer it to the oven directly. If not, place the chicken in a separate baking dish. Bake in the oven for 15-20 minutes until fully cooked (the internal temperature should reach 165°F/74°C).
5. Prepare the Dressing:
While the chicken and sweet potatoes are finishing up, mix your cilantro-lime dressing. In a small bowl, whisk together the mayonnaise or Greek yogurt, lime juice, chopped cilantro, salt, and pepper. If it’s too thick, add a little water until you reach your desired consistency.
6. Assemble Your Bowls:
To put everything together, start with a base of cooked quinoa in each bowl. Add a handful of fresh arugula, some shredded purple cabbage, and a serving of your roasted sweet potatoes.
7. Finish with Chicken and Toppings:
Place a chicken thigh on top of each bowl. Drizzle generously with cilantro-lime dressing and sprinkle with crumbled feta cheese and fresh parsley or cilantro.
8. Serve and Enjoy:
Serve your delicious Hot Honey Chicken Bowls immediately while everything is warm. Dig in and enjoy the sweet, spicy, and fresh flavors!
This recipe beautifully combines the rich flavors of honey-glazed chicken and roasted sweet potatoes with the crunch of fresh veggies, creating a delightful meal in no time!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless thighs! Just reduce the cooking time slightly, baking for about 15-18 minutes until they reach an internal temperature of 165°F (74°C).
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, making sure not to overcook the chicken to keep it juicy.
Can I Make This Bowl Vegetarian?
Absolutely! Substitute the chicken with roasted chickpeas or tofu for protein, and feel free to replace the honey with maple syrup for a vegan option. Just roast them alongside the sweet potatoes for great flavor!
What Can I Use Instead of Quinoa?
If you don’t have quinoa, brown or white rice works well! You can also try cauliflower rice for a low-carb option. Just adjust the cooking time accordingly.
