Sweet and Spicy Chicken is one of those dishes that always catches your attention. It’s the perfect combination of heat and sweetness that leaves your taste buds dancing. Every bite feels like a balance between the fiery kick of spices and the comforting sweetness of honey or brown sugar. Sweet and Spicy Chicken is a crowd-pleaser, and it’s one of those meals you can whip up on a busy weeknight or serve at a weekend gathering. The flavors just come together so easily, it almost feels like magic in the kitchen.
The Ingredients You’ll Need
For this recipe, Sweet and Spicy Chicken, you’ll need a few simple ingredients to get the flavor right. Start with boneless, skinless chicken thighs or breasts, which are easy to work with and stay tender. Then, gather some garlic, ginger, honey, soy sauce, and chili sauce to create that perfect balance of sweet and spicy. The soy sauce brings a savory depth, while the chili sauce adds that heat you’ll crave. A sprinkle of sesame seeds and green onions will finish the dish and give it that restaurant-style touch.
How to Make It
Making Sweet and Spicy Chicken is straightforward, even for beginner cooks. First, marinate the chicken in a mix of soy sauce, honey, garlic, and ginger. This will give the chicken flavor from the inside out. Once the chicken is marinated, heat a pan and sear the chicken until golden brown and crispy. After that, add a bit of chili sauce to bring in the spice. Let it simmer for a few minutes, letting the sauce thicken up and coat the chicken. It’s so easy, yet the result is a dish that tastes like you spent hours on it.
Why It’s a Favorite
Sweet and Spicy Chicken is always a hit because it’s so versatile. You can pair it with rice, noodles, or even wrap it up in a tortilla for a quick meal. It’s a recipe that works well for busy nights or when you’re entertaining guests. Whether you love spicy food or prefer it milder, this dish can be adjusted to fit your taste. Sweet and Spicy Chicken is definitely one to keep in your recipe rotation!
Table of Contents
Chef’s Notes- Sweet and Spicy Chicken
- Achieving Crispy Skin: Thoroughly pat the chicken thighs dry before seasoning. This ensures the skin becomes crispy and golden when seared.
- Balanced Heat: Adjust the spiciness by controlling the amount of serrano peppers. Removing the seeds or substituting with milder peppers like jalapeños can reduce heat.
- Optimal Searing: Avoid overcrowding the skillet during searing to allow proper browning and crisping of the chicken skin.
- Even Roasting: Toss potatoes evenly in oil and season well to ensure they roast to perfection. Position them around the chicken to absorb its savory juices.
- Honey Glaze Consistency: Warm the honey slightly before drizzling to ensure even coating and easier application.
- Customizable Kale: Wilt the kale just until tender to preserve its bright color and nutrients. For added crunch, cook in small batches to avoid steaming.
- Prep Ahead: To save time, marinate the chicken and prepare the vegetables in advance.
- Skillet Alternatives: If you don’t have a cast iron skillet, an oven-safe stainless steel pan works well.
- Serving Presentation: Arrange chicken thighs on a platter with roasted potatoes and kale on the side, and garnish with serrano pepper slices and a drizzle of honey for a restaurant-style presentation.
Sweet and Spicy Chicken
4
servings10
minutes35
minutes450
kcal5
minutes50
minutesGet ready to elevate your weeknight dinners with this mouthwatering Sweet and Spicy Chicken dish! Bursting with flavors from perfectly seared chicken thighs, sweet honey, and fiery serrano peppers, this one-pan meal is both easy and irresistible. Roasted baby potatoes and tender kale absorb all the savory goodness, making every bite a delight. Whether you’re a busy home cook or a culinary enthusiast, this recipe is sure to impress. Dive into a harmonious blend of sweet, spicy, and savory that’s guaranteed to become a household favorite. Perfect for family dinners or entertaining guests—your taste buds will thank you!
Ingredients
- Proteins
8 bone-in, skin-on chicken thighs
- Vegetables
2 pounds baby potatoes quartered
2 bunches Lacinato kale stems removed and roughly chopped
- Seasonings
kosher salt
freshly ground black pepper
- Oils Sweeteners
2 tablespoons extra virgin olive oil divided
1 cup honey for drizzling
2 serrano peppers thinly sliced and seeded for milder heat
- Alternative Ingredients:
Chicken Thighs: Can substitute with chicken drumsticks or boneless skinless chicken breasts.
Honey: Maple syrup or agave nectar can replace honey for a vegan option.
Serrano Peppers: Jalapeño or red chili flakes can be used if serrano peppers are unavailable.
Extra Virgin Olive Oil: Can replace with avocado oil or vegetable oil.
Baby Potatoes: Regular Yukon Gold or red potatoes can be used instead.
Lacinato Kale: Curly kale or spinach can substitute based on availability.
Directions
- Prepare Chicken – Begin by thoroughly drying the chicken thighs with paper towels. Generously season both sides with kosher salt and freshly ground black pepper to enhance flavor. Let the seasoned chicken rest while you prepare the oven.
- Preheat Oven Sear Chicken – Set your oven to 425°F (218°C) to ensure it’s hot and ready. Place a large cast iron skillet over medium heat and add one tablespoon of extra virgin olive oil. Once the oil shimmers, carefully lay the chicken thighs skin-side down in the pan. Allow them to sear undisturbed for 8 to 10 minutes until the skin is crispy and golden brown. *Optional: For added flavor, add a sprig of rosemary or thyme to the skillet while searing the chicken.*
- Prepare Vegetables – In a large mixing bowl, combine the quartered baby potatoes with the remaining tablespoon of olive oil. Season with salt and toss to ensure even coating. Arrange the potatoes around the seared chicken thighs in the skillet.
- Roast in Oven – Transfer the skillet to the preheated oven and roast for approximately 20-22 minutes, allowing the chicken to cook through and the potatoes to become tender.
- Flip Chicken Rest – With about 10 minutes remaining in the roasting time, carefully remove the skillet from the oven. Flip the chicken thighs to sear the other side for an additional 5 minutes. Then, take the chicken out of the skillet and let it rest on a plate for about 5 minutes to retain its juices.
- Cook Kale – If desired, also remove the roasted potatoes from the skillet and set aside. Return the skillet to the stove over medium heat and add the chopped kale. Let it wilt and become slightly crispy, stirring in batches to prevent overcrowding. Season with a pinch of salt and pepper to taste.
- Finish with Hot Honey – Drizzle the prepared honey over the rested chicken thighs and sprinkle with sliced serrano peppers for an irresistible sweet and spicy glaze. Serve the chicken alongside the roasted potatoes and sautéed kale for a complete meal.
Equipment
- Cast Iron Skillet
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 120mg
- Sodium: 400mg
- Potassium: 800mg
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 30g
- Protein: 35g
- Vitamin A: 3000IU
- Vitamin C: 25mg
- Calcium: 60mg
- Iron: 3mg
FAQ- Sweet and Spicy Chicken
Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be used, but adjust the cooking time as they cook faster. Reduce oven time to avoid overcooking.
What if I don’t have a cast iron skillet?
You can use any oven-safe pan or transfer the seared chicken and potatoes to a baking dish before roasting.
How do I reduce the sweetness in the dish?
Use less honey or balance the sweetness by adding a splash of apple cider vinegar or lemon juice to the glaze.
Can I make this dish ahead of time?
Yes, you can prepare and sear the chicken and toss the potatoes in advance. Store them separately in the refrigerator and roast them together before serving.
What’s a good substitute for kale?
Spinach, Swiss chard, or collard greens work well as substitutes. Adjust cooking times since spinach wilts much faster.
