Perfect Hot Honey Feta Chicken
This Hot Honey Feta Chicken recipe delivers a delightful combination of sweet heat and tangy creaminess. Perfectly cooked chicken is coated in a hot honey sauce and topped with crumbled feta cheese, creating a restaurant-quality meal that's easy to make at home.
Equipment
- Large bowl
- Baking Sheet
- Parchment paper
- Small saucepan
- Measuring cups
- Measuring spoons
- Whisk or spoon
- Serving dish
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup honey
- 2 tbsp hot sauce like Sriracha
- 1 tbsp apple cider vinegar
- ½ tsp red pepper flakes
- 4 oz feta cheese, crumbled
- 2 tbsp fresh parsley, chopped optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken cubes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the chicken is evenly coated with the spices.
- Spread the seasoned chicken cubes in a single layer on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, apple cider vinegar, and red pepper flakes.
- Bring the mixture to a simmer over medium heat. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Once the chicken is cooked, remove it from the oven and transfer it to a clean bowl.
- Pour the hot honey sauce over the chicken and toss gently to coat all the pieces.
- Transfer the hot honey chicken to a serving dish and sprinkle generously with crumbled feta cheese. Garnish with fresh parsley, if desired.
Notes
Don't overcrowd the pan when baking the chicken. The amount of red pepper flakes in the hot honey sauce is customizable. Feta cheese can be pre-crumbled or crumbled from a block. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave, oven, or skillet. Serve over rice or quinoa, in a salad, with roasted vegetables, or in wraps or pitas.