Swine & Sea — Hot Honey Chicken — French Creole Recipe

Hot Honey Chicken

You say Hot Chicken and thoughts of Nashville "Burn Your Tongue" Hot Chicken come to mind. This recipe is a much milder version. When you begin cooking your chicken, start with a cold pan. This will allow the chicken fat to thoroughly render and coat the chicken.

Recipe

General

  • 4 Tbsp.

    fresh lemon juice

  • 2

    garlic cloves , minced

  • 8

    chicken thighs , bone-in, skin on
  • Kosher salt

  • 3 Tbsp.

    olive oil

  • ½ cup

    hot honey
    Step 1

  • In a large bowl, combine the garlic and 4 tablespoons of lemon juice.

    • Step 2

  • Pat the chicken thighs dry and season thoroughly with salt.

    • Step 3

  • Add the chicken to the garlic lemon marinade and combine. Allow the chicken to marinate for at least 30 minutes, preferably 1 hour.

    • Step 4

  • Preheat the oven to 450°.

    • Step 5

  • Coat a oven proof skillet, preferably cast-iron with the olive oil over medium-high heat . Remove the chicken from the marinade and place in the skillet, skin side down.

    • Step 6

  • Cook until skin is golden brown underneath, 8–10 minutes.

    • Step 7

  • Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate.

    • Step 8

  • Using a pastry brush, coat the chicken skin side of each thigh with the hot honey and allow to melt on the chicken.