These Easy Hot Honey Chicken Bowls are a fun and tasty meal! Tender chicken gets a sweet and spicy kick from hot honey, served over fluffy rice with fresh veggies.
Who doesn’t love a little heat with their sweet? I often make these bowls when I’m in a hurry because they are quick, and I can mix and match my favorite toppings!
Plus, they are perfect for a weeknight dinner. Just cook the chicken, toss everything together, and you’ve got a delicious meal ready in no time!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs for their juiciness and flavor. If you’re looking for a healthier option, you can switch to boneless, skinless thighs or chicken breasts instead. Just adjust the cooking time accordingly.
Hot Sauce: The hot sauce adds a nice kick! If you prefer less heat, try using a milder sauce or mix in a bit of barbecue sauce for a twist. You can also make your own hot honey by combining honey with red pepper flakes.
Sweet Potatoes: These provide a great base with natural sweetness. If you need a substitute, feel free to use butternut squash or even regular potatoes. Both will work well in this recipe.
Quinoa: Quinoa is packed with protein and gives a nice texture. If you want to use something else, brown rice or couscous can be great alternatives for a different flavor.
How Do I Ensure My Chicken Is Perfectly Cooked?
Cooking chicken thighs can be easy, but achieving that perfect doneness is key! Always use a meat thermometer to check for a safe internal temperature—165°F (75°C) is the magic number.
- Start cooking skin-side down to render fat and get a crispy texture.
- After flipping, cooking on medium heat helps it develop a nice glaze without burning.
- Brush the glaze toward the end to avoid burning the sugars in the honey.
Trust me, you’ll love the combination of crispy skin and sticky glaze! Plus, resting the chicken for a few minutes after cooking keeps it juicy.
Easy Hot Honey Chicken Bowls
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
For the Glaze:
- 1/4 cup honey
- 1-2 tbsp hot sauce (adjust to heat preference)
For the Bowl:
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 cup cooked quinoa
- 1 cup arugula leaves
- 1 cup shredded purple cabbage
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/2 cup Greek yogurt
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Water, to thin if necessary
How Much Time Will You Need?
This recipe takes about 35-40 minutes total. You’ll spend around 10 minutes prepping the ingredients and then cook for about 25-30 minutes. It’s quick for a delicious dinner, and everything comes together in one bowl!
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a bowl, toss the sweet potato chunks with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the sweet potatoes on a baking sheet in a single layer. Pop them in the oven and roast for about 25-30 minutes or until they are tender and slightly caramelized. Give them a stir halfway through to ensure even roasting.
2. Seasoning the Chicken:
While the sweet potatoes are roasting, season the chicken thighs on both sides with salt, pepper, smoked paprika, and garlic powder. Make sure to coat them well for full flavor!
3. Cooking the Chicken:
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and cook for about 5-7 minutes, or until the skin is crispy and golden. Flip the thighs and cook for another 5 minutes. This step helps to render the fat and adds a delicious crispness to the skin.
4. Making the Hot Honey Glaze:
In a small bowl, mix the honey and hot sauce together to create the hot honey glaze. This is where the magic happens!
5. Glazing the Chicken:
Brush half of the hot honey glaze over the chicken thighs while they continue to cook for another 5-7 minutes. Keep an eye on them until they reach an internal temperature of 165°F (75°C) and the glaze becomes sticky. It adds a lovely sweet and spicy flavor!
6. Preparing the Yogurt Dressing:
While the chicken is cooking, you can whip up the yogurt dressing. In a small bowl, combine Greek yogurt, parsley, lemon juice, and a pinch of salt and pepper. If you’d like a thinner consistency, add a splash of water and mix until smooth.
7. Assembling the Bowls:
Now it’s time to build your bowls! Evenly divide the cooked quinoa among four bowls. Top each bowl with roasted sweet potatoes, a handful of arugula, shredded purple cabbage, and one of the hot honey glazed chicken thighs.
8. Drizzling and Garnishing:
Drizzle the yogurt dressing over each bowl and sprinkle with crumbled feta cheese and chopped cilantro for a fresh touch.
9. Enjoy!
Serve your delicious, warm hot honey chicken bowls and enjoy every flavorful bite!
FAQ for Easy Hot Honey Chicken Bowls
Can I Use Boneless Chicken Thighs Instead?
Yes, you can! Boneless chicken thighs will cook faster, so adjust the cooking time to about 15-20 minutes. Just make sure they reach an internal temperature of 165°F (75°C) to ensure they are fully cooked.
What If I Don’t Have Honey?
If honey is not available, you can substitute it with maple syrup or agave nectar for a similar sweetness. Just keep in mind that maple syrup will add its own unique flavor, which can be delicious!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little water or broth to keep the chicken moist.
Can I Make This Recipe Vegetarian?
Absolutely! You can replace the chicken with roasted chickpeas or tofu, seasoned and cooked similarly. Use vegetable broth for the quinoa to enhance the flavor and load up on more veggies as well!
