Description
These Hot Honey Chicken Bowls combine crispy, tender chicken coated in a sweet and spicy hot honey glaze, served over your choice of rice or greens and topped with fresh, crunchy vegetables and creamy avocado. Perfectly balanced with a kick of heat and a touch of sweetness, this dish is an easy weeknight dinner that’s both delicious and satisfying.
Ingredients
Scale
Chicken and Breading
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- ½ cup flour
- 1 cup panko breadcrumbs
- ½ tsp paprika
- Salt and pepper, to taste
- Olive oil spray (for baking or air-frying)
Hot Honey Sauce
- ½ cup honey
- 2 tbsp hot sauce (like Frank’s RedHot or sriracha)
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- Pinch red pepper flakes (optional)
Bowl Toppings
- Cooked rice, quinoa, or cauliflower rice
- Sliced cucumbers, shredded carrots, or cabbage slaw
- Avocado slices or guacamole
- Pickled red onions or jalapeños
- Optional drizzle: ranch, Greek yogurt, or tahini sauce
Instructions
- Marinate the Chicken: Soak the bite-sized chicken pieces in buttermilk for at least 15 minutes to tenderize and flavor the meat while preparing the rest of the ingredients.
- Bread the Chicken: In a shallow bowl, mix together panko breadcrumbs, flour, paprika, salt, and pepper. Dredge each piece of the marinated chicken in the mixture thoroughly to ensure an even coating.
- Bake or Air-Fry the Chicken: For baking, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with olive oil. Spread the breaded chicken pieces on the sheet and bake for 20–22 minutes, flipping halfway through to achieve even crispiness. For air-frying, preheat the air fryer to 400°F (200°C). Arrange the chicken in a single layer, spray with olive oil, and cook for 10–12 minutes, flipping once midway.
- Prepare the Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, garlic powder, and red pepper flakes if using. Simmer the mixture gently over low heat for 2–3 minutes until warm and slightly thickened, stirring occasionally.
- Toss and Assemble Bowls: Toss the cooked chicken in the hot honey sauce until fully coated. Assemble your bowls by layering cooked rice or your choice of greens, then topping with the hot honey chicken and fresh toppings like sliced cucumbers, shredded carrots, avocado slices, and pickled onions or jalapeños. Optionally, drizzle with ranch, Greek yogurt, or tahini sauce for added flavor. Serve warm.
Notes
- Marinating the chicken in buttermilk helps keep it tender and juicy.
- You can use chicken breasts or thighs depending on your preference; thighs will be more flavorful and juicy.
- Adjust the amount of hot sauce and red pepper flakes to control the spice level.
- The bowls are very versatile; feel free to use quinoa, cauliflower rice, or mixed greens as the base.
- For a crispier texture, air-frying yields a great result in less time compared to baking.
- Leftover hot honey sauce can be stored in the fridge for up to a week and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
