Hot Honey Chicken
This easy, one-pan meal features lemony, pan-seared chicken drizzled with fiery hot honey. And the hot honey is homemade, so it’s rich and fabulous, and you completely control the heat.
You will love the pairing of sweet and tangy in this dish. First, we coat the chicken with lemon pepper seasoning, a vibrant medley of lemon and seasonings. Then, we counter some of that tang by pan-searing the chicken in creamy butter. Lastly, we drizzle the lemon-infused chicken with homemade hot honey, a blend of premium honey, hot chilies, and apple cider vinegar. The best news? We make a decent amount of the hot honey, so you’ll have leftovers to enjoy anytime.
What kind of honey should you use?
I used Basic Honey for their superior quality. Basic Honey established their family owned and operated apiary in the 1920s and have been delivering premium honey and beeswax ever since. Basic Honey is never imported, and never blended (as many honey producers do), so you’re guaranteed the highest quality product, delivered straight to your door. And as dedicated beekeepers, they take pride in supporting fellow American beekeepers, recognizing the essential role they play in nurturing and preserving our food chain and ecosystem. I used Basic Honey’s Gallberry Honey for its richness, but Clover Honey works just as well.
What kind of chilies should you use? I prefer using dried chilies and/or crushed red pepper flakes so the hot honey lasts longer (if you use fresh chilies like jalapenos, serranos, or habaneros, you need to refrigerate the honey and it shortens the honey’s shelf life). Whole dried chili peppers (sweet ancho, medium Guajillo, hot chipotle, and extra hot chile de Arbol) add deep, smoky heat. Crushed red pepper flakes also add great heat and you can adjust how much you add. I used a combination of chile de Arbol and crushed red pepper flakes.
Hot Honey Chicken
Ingredients
- 1 cup honey of choice, I used Basic Honey Gallberry Honey
- 6 to 8 dried chilies, such as chile de Arbol, or 1 1/2 tablespoons crushed red pepper flakes, or more/less to taste
- 1-2 teaspoons apple cider vinegar
- 1 pound boneless skinless chicken breasts
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- To make the hot honey, in a small saucepan, combine the honey and chilies (or crushed red pepper flakes, or a combination). Set the pan over medium-low heat and bring to a simmer. Simmer for 2 minutes.
- Remove the pan from the heat and let stand for 15 minutes to infuse the honey with the chilies. Taste test with a spoon and, if you want hotter honey, infuse it longer. If it’s too hot, add more honey.
- Strain the mixture through a fine sieve and transfer to a clean jar or sealable container. Stir in 1 teaspoon of the apple cider vinegar. If desired, stir in the second teaspoon of apple cider vinegar.
- To make the chicken, season both sides of the chicken with the lemon pepper seasoning. Heat the butter and oil together in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through (165 degrees).
- Drizzle the hot honey over the chicken and serve.
- Store leftover hot honey a cool, dark place for up to 3 months. If you use fresh chili peppers, refrigerate and use within 1 week. If your honey crystallizes, place the jar in hot water until the crystallization is gone.