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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/hot-honey-chicken-skillet-recipe/