Name: Hot Honey Chicken
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: American
Ingredients: 30 ml honey; 15 ml Frank's RedHot Original Cayenne Pepper Sauce; 0.5 clove garlic; 2.5 g kosher salt; 1.25 g ground cumin; 340 g chicken; 3.75 ml vegetable oil; 7 g unsalted butter; 2.5 ml lime juice; 7.5 g scallions

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Hot Honey Chicken

Hot Honey Chicken

A sweet and spicy chicken dish that is baked to perfection.

Source

Ingredients:

30
ml
honey
15
ml
Frank's RedHot Original Cayenne Pepper Sauce
0.5
clove
garlic
2.5
g
kosher salt
1.25
g
ground cumin
340
g
chicken
3.75
ml
vegetable oil
7
g
unsalted butter
2.5
ml
lime juice
7.5
g
scallions

Preparation Time: 15 minutes

Cooking Time: 22 minutes

Instructions:

Adjust oven rack to middle position and heat oven to 220 degrees Celsius. Combine honey, hot sauce, and garlic in a bowl; set aside. Combine salt and cumin in a separate bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
Heat oil in a 30 cm oven-safe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate, skin side up.
Pour off fat from skillet. Return chicken to the now-empty skillet, skin side up; pour honey mixture evenly over chicken. Transfer skillet to oven and roast until breasts register 71 degrees Celsius and drumsticks/thighs register at least 79 degrees Celsius, 17 to 22 minutes. Let chicken rest in skillet for 10 minutes.
Transfer chicken to a shallow platter. Bring juices in skillet to boil over medium-high heat. Cook until slightly thickened, 1 to 2 minutes. Reduce heat to low and whisk butter and lime juice into juices in skillet until butter is melted. Spoon sauce over chicken. Sprinkle with scallions and serve.

Nutrition	Per Serving 411 g	Per 100g
Energy	968.1 kcal	235 kcal
Protein	85.6 g	20.8 g
Fibre	0.3 g	0.1 g
Salt	0.7 g	0.2 g
Sugar	24.6 g	6.0 g
Carbohydrates	26.4 g	6.4 g
Fat	54.1 g	13.2 g

30
ml
honey
15
ml
Frank's RedHot Original Cayenne Pepper Sauce
0.5
clove
garlic
2.5
g
kosher salt
1.25
g
ground cumin
340
g
chicken
3.75
ml
vegetable oil
7
g
unsalted butter
2.5
ml
lime juice
7.5
g
scallions

Adjust oven rack to middle position and heat oven to 220 degrees Celsius. Combine honey, hot sauce, and garlic in a bowl; set aside. Combine salt and cumin in a separate bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.

Heat oil in a 30 cm oven-safe skillet over medium-high heat until just smoking. Add chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate, skin side up.

Pour off fat from skillet. Return chicken to the now-empty skillet, skin side up; pour honey mixture evenly over chicken. Transfer skillet to oven and roast until breasts register 71 degrees Celsius and drumsticks/thighs register at least 79 degrees Celsius, 17 to 22 minutes. Let chicken rest in skillet for 10 minutes.

Transfer chicken to a shallow platter. Bring juices in skillet to boil over medium-high heat. Cook until slightly thickened, 1 to 2 minutes. Reduce heat to low and whisk butter and lime juice into juices in skillet until butter is melted. Spoon sauce over chicken. Sprinkle with scallions and serve.