Get the Recipe:
Yes. The cooked hot-honey chicken freezes well for up to 3 months. Freeze without the rice and coleslaw. Thaw overnight in the fridge and reheat in a skillet.
Crispy hot-honey chicken over jasmine rice with a creamy fresh-garlic dill yogurt sauce and quick coleslaw. High-protein, ready in 30 minutes, and the whole family eats it every single time.
Ingredients
For the chicken:
- 3 lbs boneless skinless chicken thighs, diced small
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp honey
- 1 tbsp hot sauce
For the yogurt sauce:
- ⅔ cup plain full-fat Greek yogurt
- ⅓ cup light sour cream
- 1 fresh clove garlic, finely grated
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- For the coleslaw:
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage
- ½ cup mayo
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
For the bowl:
- 3 cups cooked jasmine rice
- Pickles
- Pickled red onions
- Fresh chives for garnish
Equipment
Instructions
- Step 1: Combine Greek yogurt, sour cream, and finely grated fresh garlic in a bowl. Add chopped dill, chopped chives, and fresh lemon juice. Season with salt and pepper. Stir until smooth. Cover and refrigerate until ready to serve.
- Step 2: Toss shredded green and purple cabbage together. Whisk mayo, apple cider vinegar, honey, salt and pepper in a small bowl. Pour over cabbage and toss to coat. Refrigerate until ready to serve.
- Step 3: Pat diced chicken dry with paper towels. Toss with olive oil, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper until every piece is fully coated.
- Step 4: Heat a large skillet over medium-high heat. Add chicken in a single layer and do not touch it for 4 to 5 minutes to build the crust. Toss and cook another 4 to 5 minutes until crispy and cooked through to 165 degrees F. Work in batches if needed.
- Step 5: Lower the heat. Drizzle honey and hot sauce over the chicken and toss to coat. Let caramelize for 1 to 2 minutes. Watch it closely.
- Step 6: Rice on the bottom. Hot-honey chicken on top. Coleslaw to the side. Drizzle yogurt sauce over everything. Top with pickles, pickled red onions, and fresh chives. Serve immediately.
Notes
Make the yogurt sauce first every time. It gets better as it sits. Fresh grated garlic makes all the difference here.
Pat the chicken completely dry before seasoning. Dry chicken gets crispy. Wet chicken steams.
Do not touch the chicken for the first 4 to 5 minutes. That is how you build the crust.
Work in batches if needed. Crowding the pan means steaming not searing.
Watch the hot-honey finish closely. It caramelizes fast. One to two minutes then off the heat.
Store components separately in the fridge for up to 4 days. Assemble fresh each time.
Adjust cayenne to your heat preference. Half a teaspoon for mild, one teaspoon for medium, one and a half for hot.
Serving: 6g, Calories: 520kcal, Carbohydrates: 38g, Protein: 48g, Fat: 18g
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