Get the Recipe: Hot Honey Chicken Thighs and Citrus Slaw
Hot honey boneless chicken thighs cooked quickly in the oven and served with a fresh citrus coleslaw. A delicious 30-minute meal!
Ingredients
For the citrus slaw:
- 3 cups coleslaw mix
- 1/2 medium red onion, thinly sliced
- 1/3 cup chopped cilantro
- 1/4 cup sliced almonds
- 1 cup canned mandarin oranges, drained
- 2 Tablespoons freshly squeezed lime juice
- 1 Tablespoon honey
- 1 clove garlic, minced
- salt and pepper
- 1/4 cup neutral-flavoured cooking oil
For the hot honey chicken thighs:
- 8 boneless, skinless chicken thighs
- 1/3 cup mild honey
- 1/3 cup white wine vinegar, or rice vinegar
- 3 Tablespoons Asian chili garlic sauce, *see Note 1 below
- 2 Tablespoons soy sauce, low-sodium recommended
Instructions
- Make the hot honey sauce by adding 1/3 cup mild honey, 1/3 cup white wine vinegar (or rice vinegar), 3 Tablespoons Asian chili garlic sauce (*see Note 1 below), and 2 Tablespoons soy sauce (low-sodium recommended) to a medium saucepan. Heat over medium heat, stirring regularly, until the mixture comes to a boil. Reduce the heat slightly and allow the glaze to simmer until thickened and syrupy (coats the back of a spoon), about 8-10 minutes. Remove and set aside 2 Tablespoons of hot honey sauce, then let the remaining glaze cool for 5 minutes before using.
- While the hot honey sauce is cooling, make the citrus slaw. In a large bowl, combine the 3 cups coleslaw mix, 1/2 medium red onion (thinly sliced), 1/3 cup chopped cilantro, 1/4 cup sliced almonds and 1 cup canned mandarin oranges (drained). In a small bowl, whisk together the 2 Tablespoons freshly squeezed lime juice, 1 Tablespoon honey, 1 clove garlic (minced), salt and pepper. Whisk in the 1/4 cup neutral-flavoured cooking oil until emulsified. Pour the dressing over the coleslaw and toss to combine well. Set aside at room temperature to marinate a bit while you cook the chicken.
- With an oven rack in the centre of the oven, set the oven setting to BROIL and allow it to preheat. Line a rimmed baking sheet with aluminum foil. Unfold the 8 boneless, skinless chicken thighs and lay them flat onto the prepared baking sheet. When the hot honey sauce has cooled slightly, brush the chicken generously with about 1/2 of it.
- Place the baking sheet in the oven and allow the chicken to cook under the broiler for about 10 minutes. Remove the chicken from the oven and carefully drain off some of the excess fat and liquid that has accumulated in the pan. Brush the chicken again with the hot honey sauce and return the pan to the oven to cook under the broiler until the chicken is cooked through (165F when tested with an instant-read thermometer) and the chicken is browned in spots, about, about 5-8 minutes more.
- Remove the chicken from the oven and transfer it to a cutting board to rest for a few minutes. Brush the chicken with the reserved hot honey sauce, then cut into slices. Serve the chicken with the Asian slaw on the side.
Don't make the hot honey sauce ahead of time, as it will harden as it cools and won't be brushable.
Notes
Note 1: Asian-style chili garlic sauce is recommended for the best flavour. Sambal Oelek will work, though it will be spicier, and you would only need to use 2-3 teaspoons. In a pinch, Sriracha would also work, though the flavour profile will be different.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions, storing information and step-by-step photos that you might find helpful
Serving: 1 serving, Calories: 597 kcal, Carbohydrates: 42 g, Protein: 47 g, Fat: 27 g, Saturated Fat: 4 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 14 g, Trans Fat: 0.1 g, Cholesterol: 215 mg, Sodium: 1133 mg, Potassium: 844 mg, Fiber: 4 g, Sugar: 36 g, Vitamin A: 820 IU, Vitamin C: 39 mg, Calcium: 75 mg, Iron: 3 mg
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