Hot Honey Chicken For Two
By Lawman JohnsonPublished on April 30, 2024
Time
1 hour
Yield
Serves 2
Ingredients
2 tablespoons honey 2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce 1 garlic clove, minced¾ teaspoon table salt ½ teaspoon ground cumin 1½ pounds bone-in chicken pieces (1 split breast cut in half crosswise, 1 drumstick, and 1 thigh), trimmed1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 teaspoon lime juice 1 scallion, sliced thin
Before You Begin
You can substitute any vinegar-based, moderately spicy hot sauce for the Frank's hot sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Combine honey, hot sauce, and garlic in bowl; set aside. Combine salt and cumin in second bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
- Heat oil in 10-inch ovensafe 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 plate, skin side up. Pour off fat from skillet.
- Return chicken to now-empty skillet, skin side up. Pour honey mixture evenly over chicken. Transfer skillet to oven and roast until breast pieces register 160 degrees and drumstick and thigh register at least 175 degrees, 17 to 22 minutes. Let chicken rest in skillet for 10 minutes.
- Transfer chicken to deep serving platter (skillet handle will be hot). Bring juices in skillet to boil over medium-high heat and cook, stirring often, until slightly thickened, 1 to 2 minutes. Off heat, whisk in butter and lime juice. Spoon sauce over chicken and sprinkle with scallion. Serve.
Time
1 hourYield
Serves 2Ingredients
2 tablespoons honey
2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
1 garlic clove, minced
¾ teaspoon table salt
½ teaspoon ground cumin
1½ pounds bone-in chicken pieces (1 split breast cut in half crosswise, 1 drumstick, and 1 thigh), trimmed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon lime juice
1 scallion, sliced thin
Test Kitchen Techniques
Ingredients
2 tablespoons honey
2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
1 garlic clove, minced
¾ teaspoon table salt
½ teaspoon ground cumin
1½ pounds bone-in chicken pieces (1 split breast cut in half crosswise, 1 drumstick, and 1 thigh), trimmed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon lime juice
1 scallion, sliced thin
Test Kitchen Techniques
Ingredients
2 tablespoons honey
2 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
1 garlic clove, minced
¾ teaspoon table salt
½ teaspoon ground cumin
1½ pounds bone-in chicken pieces (1 split breast cut in half crosswise, 1 drumstick, and 1 thigh), trimmed
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 teaspoon lime juice
1 scallion, sliced thin
Test Kitchen Techniques
Why This Recipe Works
For savory-sweet chicken for two, we started with 1½ pounds of bone-in chicken. We seared the chicken pieces on the stovetop to develop flavor on the skin and fond on the bottom of the pan. Then we coated the chicken in a combination of honey, hot sauce, and fresh garlic and slid the pan into a hot oven to cook the meat through. Chicken juices combined with the honey–hot sauce mixture created a flavorful base that we made into a bold pan sauce by adding a little butter for richness and a smooth texture and then lime juice and scallion for a fresh, tangy finish.
Before You Begin
You can substitute any vinegar-based, moderately spicy hot sauce for the Frank's hot sauce.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Combine honey, hot sauce, and garlic in bowl; set aside. Combine salt and cumin in second bowl. Pat chicken dry with paper towels and sprinkle all over with salt mixture.
- Heat oil in 10-inch ovensafe 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 plate, skin side up. Pour off fat from skillet.
- Return chicken to now-empty skillet, skin side up. Pour honey mixture evenly over chicken. Transfer skillet to oven and roast until breast pieces register 160 degrees and drumstick and thigh register at least 175 degrees, 17 to 22 minutes. Let chicken rest in skillet for 10 minutes.
- Transfer chicken to deep serving platter (skillet handle will be hot). Bring juices in skillet to boil over medium-high heat and cook, stirring often, until slightly thickened, 1 to 2 minutes. Off heat, whisk in butter and lime juice. Spoon sauce over chicken and sprinkle with scallion. Serve.
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