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Spicy Honey Glazed Chicken Recipe (Easy & Flavorful)

Spicy Honey Glazed Chicken Recipe

Juicy skillet chicken is seasoned, browned, and finished in a sweet, garlicky, spicy honey glaze. Serve it with rice and vegetables for an easy dinner that is ready in about 30–35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Smoked paprika or regular paprika
  • 1 tablespoon Olive oil or neutral cooking oil
Spicy Honey Glaze
  • 1/3 cup Honey
  • 2 tablespoons Hot sauce, such as Sriracha or Frank’s RedHot
  • 2 tablespoons Low-sodium soy sauce
  • 3 cloves Garlic, finely minced
  • 1 tablespoon Apple cider vinegar or lime juice
  • 1/4 teaspoon Red pepper flakes, optional
Finishing
  • 1 tablespoon Unsalted butter, optional

Method
 

Step-by-Step
  1. Pat the chicken dry and season both sides with kosher salt, black pepper, and paprika.
  2. Whisk together the honey, hot sauce, low-sodium soy sauce, minced garlic, apple cider vinegar or lime juice, and optional red pepper flakes.
  3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until browned and nearly cooked through.
  4. Reduce the heat to medium-low and pour the glaze into the skillet. Turn the chicken several times and cook for 2–4 minutes, until the sauce thickens and coats the meat.
  5. Stir in the optional butter at the end for a richer finish. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  6. Rest the chicken for 3–5 minutes before serving. Spoon any extra glaze over the top and garnish as desired.

Notes

Add the honey glaze only after the chicken is mostly cooked because honey can scorch over high heat. Boneless thighs stay especially juicy, while breasts should be pounded to an even thickness. For a thicker coating, simmer the sauce for an extra 1–2 minutes after removing the chicken, then spoon it over the meat.