Looking for a chicken dinner that’s both sweet and savory, with a kick of spice? Well, look no further! This Sweet and Spicy Honey Pepper Chicken is a crowd-pleaser, easy to make, and perfect for busy weeknights. Who needs takeout when you can whip up this flavorful dish at home?
Top Reasons To Make It
This recipe is a winner for many reasons! It’s quick, using simple ingredients you probably already have. The sauce is ridiculously addictive, and the chicken ends up so, so tender. Plus, it’s versatile – great with rice, noodles, potatoes, or even as Sweet and Spicy Honey Pepper Chicken with mac and cheese for an extra special treat. Perfect for those Sunday dinner ideas!
Ingredients
- Chicken thighs: Bone-in, skin-on for maximum flavor.
- Honey: Adds the sweetness and helps with browning.
- Soy sauce: Adds saltiness and umami.
- Rice vinegar: Balances the sweetness with acidity.
- Garlic: Because everything’s better with garlic!
- Ginger: Gives it a warm, spicy kick.
- Black pepper: Adds depth and spice.
- Cayenne pepper: For that extra heat.
- Sesame oil: Adds a nutty aroma and flavor.
- Green onions: For garnish and a fresh pop of flavor.
See the recipe card below for specific measurements.
Instructions
- Whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, black pepper, cayenne pepper, and sesame oil in a bowl.
- Place chicken thighs in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat oven to 400°F (200°C).
- Arrange chicken thighs in a single layer in a baking dish. Pour the remaining marinade over the chicken.
- Bake for 35-45 minutes, or until the chicken is cooked through and the internal temperature registers 165°F (74°C). You’ll know it’s done when the juices run clear and the skin is beautifully browned.
- Garnish with chopped green onions. Serve hot.
Variations & Substitutions
Want to switch things up? Use boneless, skinless chicken breasts (reduce cooking time accordingly). For a spicier kick, add more cayenne. Not a fan of ginger? You can leave it out. And if you’re watching your sugar, reduce the amount of honey or consider using a sugar substitute.
Serving Ideas & Pairings
This Sweet and Spicy Honey Chicken goes with just about anything. Serve it with steamed rice, noodles, roasted vegetables, or a simple salad. But, another favorite is definitely Honey Pepper Chicken Mac and Cheeese!
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Don’t forget to ensure it reaches an internal temperature of 165°F (74°C) before serving. You can also freeze properly stored honey pepper chicken for approximately two months.
Frequently Asked Questions
Can I make this in a slow cooker? Absolutely! This Sweet and Spicy Honey Pepper Chicken adapts perfectly to a slow cooker. Simply follow the marinade instructions, then cook on low for 6-8 hours, or on high for 3–4 hours.
Can I make copycat honey pepper chicken mac and cheese? Yes! This chicken makes a fantastic topping for creamy mac and cheese. Just shred the cooked chicken and mix it in. So good.
This Sweet and Spicy Honey Pepper Chicken is truly a winner. Easy to make, bursting with flavor, and guaranteed to become a new family favorite! Give it a try tonight.
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Sweet and Spicy Honey Pepper Chicken: A Weeknight Winner
- Total Time: 50 minutes (+ marinating)
- Yield: 4 servings 1x
Description
This Sweet and Spicy Honey Pepper Chicken delivers juicy, caramelized chicken thighs with the perfect balance of sweet heat and umami. It’s a bold, flavorful dinner you’ll want to make again and again.
Ingredients
2.5 lbs bone-in, skin-on chicken thighs
1/3 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 tablespoon sesame oil
2 green onions, chopped (for garnish)
Instructions
1. In a bowl, whisk together honey, soy sauce, rice vinegar, garlic, ginger, black pepper, cayenne pepper, and sesame oil until well combined.
2. Place the chicken thighs in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage to coat evenly. Refrigerate and marinate for at least 30 minutes or up to 4 hours.
3. Preheat oven to 400°F (200°C).
4. Arrange the marinated chicken thighs in a single layer in a baking dish. Pour the leftover marinade over the chicken.
5. Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and slightly crisp.
6. Garnish with chopped green onions. Serve hot over rice, with veggies, or your favorite side dish.
Notes
You can broil the chicken for 2-3 minutes at the end for extra caramelization.
This recipe also works great with boneless thighs or drumsticks—just adjust cooking time accordingly.
- Prep Time: 10 minutes (+ marinating)
- Cook Time: 40 minutes
- Category: Dinner, Chicken Recipes
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1-2 thighs
- Calories: 430
- Sugar: 14g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 140mg
Keywords: sweet and spicy chicken, honey pepper chicken, baked chicken thighs, easy chicken dinner