Description
A sticky, sweet-and-spicy chicken dish that combines savory meat with a tangy hot-honey glaze and crumbly feta, perfect for a fast weeknight dinner.
Ingredients
- 4 pieces boneless chicken thighs or breasts
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup honey (or maple syrup for vegan)
- 1 teaspoon chili flakes (or to taste)
- 2 tablespoons apple cider vinegar (or lemon juice)
- 2 tablespoons butter (or olive oil for dairy-free)
- 1 clove garlic, minced
- 1 cup crumbled feta (or vegan cheese substitute)
- 1/4 cup chopped fresh parsley or mint
- 1 tablespoon lemon zest or juice
- Optional garnish: toasted sesame seeds, extra chili flakes, lemon wedges
Instructions
- Marinate: In a bowl, whisk the oil, paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss the chicken to coat and refrigerate for 15–30 minutes. Pat dry before cooking.
- Pan-sear: Heat a skillet over medium-high heat with a splash of oil. Sear chicken for 3–5 minutes per side until nicely browned.
- Finish in the pan: Once chicken is cooked to 165°F (74°C), transfer to a plate. Reduce heat to medium-low to make the sauce.
- Hot-honey sauce: Melt butter or heat oil, add minced garlic, and cook for 30 seconds. Stir in honey, chili flakes, and apple cider vinegar; simmer for 1–2 minutes.
- Assemble: Return the chicken to the pan, spoon the sauce over each piece, sprinkle feta, and scatter herbs and lemon zest. Let rest for 3–5 minutes before serving.
Notes
Adjust spice level by changing the amount of chili flakes. For dairy-free, use vegan cheese and olive oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mediterranean