Hot Honey Baked Chicken Breasts
Savor the irresistible flavors of my Hot Honey Baked Chicken Breasts. These juicy, tender chicken breasts are perfectly seasoned and glazed with a homemade sweet and spicy hot honey sauce, boasting a delightful garlicky undertone that's truly mouthwatering. Totally Gluten-free + Meal prep-friendly. Make Ahead, Air-Fry + Less Spicy Option.
Servings: 4 servings
Calories: 458kcal
Ingredients
CHICKEN:
- 2 lbs. organic chicken breasts
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
HOMEMADE HONEY HONEY SAUCE:
- 6 Tbsps unsalted butter
- 4 garlic cloves, minced
- 1 cup organic raw honey
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Pinch of sea salt
Instructions
PREP + SEASON CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with olive oil + seasonings: salt, black pepper, smoked paprika, garlic powder, thyme, + red pepper flakes, mixing everything together until chicken is fully coated.
- Placing seasoned chicken breasts unto a clean cutting board, cut little "slit-like" cuts atop each breast, about 1-inch or so apart. Repeat until all chicken breasts are cut with this design.
- NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
TO MAKE THE HOT HONEY SAUCE:
- In a medium 10-inch skillet over medium-high heat, add the butter and let it melt. Add in the minced garlic and sauté until fragrant, about 1-2 minutes. Next, add the honey, cayenne peppers, chili powder, smoked paprika, garlic powder, red pepper flakes, and salt, stirring everything together until sauce becomes smooth and thick. Remove from heat.
BAKE THE CHICKEN:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. You can also make these in a skillet, if desired.
- Line seasoned chicken breast (side by side) unto prepared baking sheet (or skillet), leaving a bit of room in between each one. Spoon half the amount of hot honey sauce unto each chicken breast. Save remaining sauce for later!
- Bake for 30-35 minutes or until golden brown and crispy on the outside and fully cooked through on the inside.
- Remove from oven and let them cool slightly. Spoon on remaining hot honey sauce and serve with your favorite side of salad, pasta, basmati rice, brown rice, etc.
- Bon Appetit!
Notes
- STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, simply add chicken to a baking sheet and bake for a few minutes until completely warmed through. Drizzle with additional hot honey, if needed.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
- SPICES/HERBS: If desired, you can reduce the amount of seasoning used slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- CHICKEN PIECES: I love using chicken breasts for this recipe, however, you can also do this with chicken tenderloins, thighs, and drumsticks.
- HOT HONEY: For the best store-bought option, I highly recommend Mike's Hot Honey!
Nutrition
Calories: 458kcal | Carbohydrates: 4g | Protein: 49g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 870mg | Potassium: 936mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1677IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg