Hot Honey Chicken Skillet Recipe

Introduction

This Hot Honey Chicken Skillet is a perfect balance of sweet heat and savory flavors. Juicy, crispy chicken thighs are glazed in a sticky hot honey sauce that’s easy to make and sure to impress. It’s a simple skillet meal that feels special enough for any night of the week.

Ingredients

• ½ cup hot honey (store-bought or homemade)
• ¼ cup low-sodium soy sauce
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper (optional)
• 2 tablespoons water or low-sodium chicken broth
• 6 large bone-in, skin-on chicken thighs (about 4 ounces each)
• Salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Step 1: In a small bowl, whisk together the hot honey, soy sauce, garlic powder, cayenne pepper (if using), and water or chicken broth until fully combined. Set the sauce aside.
2. Step 2: Pat the chicken thighs completely dry with paper towels. Season all sides generously with salt and freshly cracked black pepper.
3. Step 3: Heat a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is golden and releases easily from the pan. If the skin sticks, let it cook a little longer until it releases.
4. Step 4: Flip the chicken thighs over, remove the skillet from heat, and let it cool for 2 to 3 minutes.
5. Step 5: Pour the prepared hot honey sauce into the skillet, covering the chicken thighs, then return the pan to the heat.
6. Step 6: Cook the chicken skin-side up for 5 to 8 minutes, or until the internal temperature reaches 162°F. Frequently spoon the sauce over the chicken to keep it moist and prevent burning.
7. Step 7: Remove the skillet from the heat and let the chicken rest in the pan for 3 to 5 minutes until the internal temperature reaches 165°F. Continue spooning sauce over the chicken while resting.
8. Step 8: If the sauce is too thin, transfer the chicken to serving plates and simmer the sauce on low heat until it thickens to your liking. Then spoon the thickened sauce over the chicken before serving.

Tips & Variations

• For extra crisp skin, make sure to pat the chicken very dry before cooking.
• Adjust the spice level by adding more or less cayenne pepper to the sauce.
• Serve with steamed rice, roasted vegetables, or a simple green salad for a complete meal.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the chicken, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used, but reduce the cooking time slightly since they cook faster. Always check for an internal temperature of 165°F for safety.

Is there a substitute for hot honey?

You can substitute regular honey and add a pinch of chili flakes or hot sauce to achieve a similar spicy-sweet flavor.

Hot Honey Chicken Skillet Recipe

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4.8 from 105 reviews

A flavorful Hot Honey Chicken Skillet recipe featuring crispy bone-in, skin-on chicken thighs glazed in a sweet and spicy hot honey sauce, cooked perfectly on the stovetop for a deliciously sticky and savory dish.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Hot Honey Sauce

• ½ cup hot honey (store-bought or homemade)
• ¼ cup low-sodium soy sauce
• 1 teaspoon garlic powder
• 1 pinch cayenne pepper (optional)
• 2 tablespoons water or low-sodium chicken broth

Chicken

• 6 large bone-in, skin-on chicken thighs (approximately 4 ounces each)
• Salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Prepare the Hot Honey Sauce: In a small mixing bowl, whisk together ½ cup hot honey, ¼ cup low-sodium soy sauce, 1 teaspoon garlic powder, 1 pinch cayenne pepper (optional), and 2 tablespoons water or chicken broth until fully combined. Set aside.
2. Prepare the Chicken: Pat dry six large bone-in, skin-on chicken thighs thoroughly on all sides using paper towels. Season liberally with salt and freshly cracked black pepper on all sides. Set aside.
3. Heat the Skillet: Place a large skillet over medium-high heat on the stovetop. Once hot, carefully place the chicken thighs skin-side down in the skillet.
4. Sear the Chicken: Cook the thighs skin-side down for 5 to 7 minutes until the skin is golden brown and releases easily from the pan. If skin sticks, continue cooking until it naturally releases.
5. Flip and Rest the Pan: Flip the chicken thighs over and remove the skillet from heat. Allow the pan to cool for 2 to 3 minutes.
6. Add Hot Honey Sauce: Pour the prepared hot honey sauce into the skillet, ensuring it covers the chicken thighs. Return the skillet to the heat.
7. Cook Chicken Through: Cook the chicken skin-side up for 5 to 8 minutes, frequently spooning hot honey sauce over the thighs to keep them moist and prevent burning. Cook until an internal meat thermometer reads 162°F in the thickest part.
8. Rest the Chicken: Remove skillet from heat and let chicken rest in the skillet for 3 to 5 minutes or until internal temperature reaches 165°F, spooning sauce over chicken often. If sauce is too thin, transfer chicken to a plate and simmer sauce on low in a separate pan until thickened.
9. Serve: Transfer the rested chicken thighs to serving plates and spoon the hot honey sauce generously over each serving. Serve immediately with your choice of sides.

Notes

• Patting chicken dry ensures crispy skin.
• Use a meat thermometer to accurately check doneness.
• Adjust cayenne pepper amount to your preferred spice level or omit for less heat.
• If sauce consistency is too thin, simmer it separately to thicken before serving.
• Bone-in, skin-on thighs provide optimal flavor and texture.

Keywords: Hot honey chicken, skillet chicken recipe, spicy honey chicken, easy chicken dinner, stovetop chicken thighs