Hot Honey Chicken Bowls
A delightful fusion of sweet and spicy chicken thighs glazed in a hot honey sauce, served over rice with fresh vegetables and toppings for a balanced meal.
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs (about 4–5 thighs)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 3 tbsp honey (use a high-quality honey; it’s the star)
- 1 - 2 tbsp hot sauce (e.g., Frank’s RedHot or Cholula)
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 0.5 tsp red pepper flakes (adjust to your heat preference)
For Serving
- 2 cups cooked white or brown rice (or rice of choice)
- 1 cup sliced cucumber
- 1 medium avocado, sliced
- 0.5 cup shredded red cabbage
- 2 pcs green onions, thinly sliced
- to taste fresh cilantro or parsley (to serve)
- to taste sesame seeds (for garnish)
- to taste lime wedges (for serving)
- 2 tbsp mayo (for mixing with sriracha to drizzle)
- 1 tsp sriracha (for mixing with mayo)
- to taste pickled red onions (for a tangy kick)
- to taste corn kernels (fresh or roasted)
Instructions
Marinate the Chicken
- In a large bowl, mix the garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Add the chicken thighs to the bowl and drizzle with olive oil. Massage the spice mixture into the chicken, ensuring even coverage. Let it marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
Make the Hot Honey Sauce
- In a small saucepan over medium heat, melt the unsalted butter.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the honey and hot sauce, then sprinkle in red pepper flakes. Let it simmer for 2-3 minutes until slightly thickened. Set aside.
Cook the Chicken
- Preheat your grill or skillet over medium-high heat.
- Cook the marinated chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F).
- Brush the chicken with the hot honey sauce during the last few minutes of cooking for a flavorful glaze.
Assemble Your Bowls
- Begin by placing a generous scoop of your cooked rice at the bottom of each bowl.
- Slice the cooked chicken and arrange it over the rice.
- Top with fresh cucumber, avocado, shredded cabbage, and crispy green onions.
- Drizzle with extra hot honey sauce and prepare to garnish with sriracha mayo, sesame seeds, fresh herbs, lime wedges, pickled red onions, and corn kernels.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, adding a splash of water or broth to keep the chicken moist. Adjust spice levels by modifying hot sauce and red pepper flakes.