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Hot honey chicken and Brussels sprouts is a weeknight dinner hero when you crave bold flavor and crave a fuss-free process. You get juicy chicken with shatteringly crispy skin plus sweet spicy glazed veggies all in one pan so it delivers big satisfaction for minimal cleanup. The microwave hack for thickening store-bought hot honey means you have a glossy lacquered finish that would impress at any dinner table.
I tried this on a cold weeknight when the fridge was nearly empty and everyone asked for seconds. Now it is my go-to when I want something craveable but simple.
Ingredients
- Hot honey: Brings the heat and sweetness – choose a quality brand like Mike's Hot Honey or even homemade
- Apple cider vinegar: Adds brightness to balance the dish and it is worth grabbing a bottle with a tart kick
- Crushed red pepper flakes: Boost the heat and let you control the spice
- Kosher salt: Seasons in layers and draws out bold flavor – opt for flaky salt if you have it
- Neutral oil: Like canola or grapeseed is essential for a clean sear and does not overpower the glaze
- Bone-in skin-on chicken thighs: Ensure maximum juiciness plus perfect crispy skin
- Brussels sprouts: Are the cozy veggie star so pick bright green unblemished sprouts
- Fresh scallions: Provide a mild onion finish and a pop of color – slice thin for the best texture
Step-by-Step Instructions
- Make the Hot Honey Glaze:
- In a glass measuring cup stir hot honey vinegar red pepper and salt. Microwave for 30 seconds at a time stirring between each round until it bubbles and reduces to a syrupy glaze. Let it cool slightly so it thickens further before using.
- Brown the Chicken:
- Set a large oven-safe skillet over low to medium heat. Rub chicken thighs on both sides with salt and let them rest skin side down in the skillet while it is still cold. Cook undisturbed for 10 minutes allowing the fat to render slowly until the skin is golden and crisp. Flip the chicken over for a brief sear just one minute for color but do not cook through. Transfer the chicken to a plate.
- Sear the Brussels Sprouts:
- Turn the heat up to medium high. Add the halved Brussels sprouts into the skillet cut side down and sprinkle with salt. Do not crowd them. Let them sear undisturbed for 3 to 4 minutes until the undersides are golden and caramelized.
- Combine and Glaze:
- Reserve some green scallion tops for garnish. Stir the rest of the sliced scallions in with the Brussels sprouts. Place the browned chicken back on top skin side up. Use a brush or spoon to coat the chicken well with half the thickened hot honey glaze.
- Roast to Finish:
- Slide the pan into a preheated oven at 400 degrees. Roast for 8 to 12 minutes until the Brussels sprouts are just fork tender and the chicken reaches 165 degrees in the thickest part.
- Glaze and Garnish:
- Brush the chicken with the remaining glaze just before serving and finish with the reserved green scallion slices. Serve straight from the skillet for best texture.
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The crispy chicken skin is my absolute favorite part and brings back memories of Sunday dinners growing up. My family always fought for the crispiest golden piece and now we all agree that a glossy layer of spicy honey makes it unbeatable.
Storage Tips
This dish tastes best hot from the oven but leftovers can last up to three days refrigerated in a sealed container. The skin will lose some of its crunch but the flavors actually meld even more by day two. Reheat uncovered in the oven at 350 degrees to restore the texture as much as possible.
Ingredient Substitutions
If you cannot find hot honey you can mix your favorite runny honey with a pinch of cayenne or more red pepper flakes. Boneless chicken thighs work in a pinch if you adjust roasting time but the skin is key for best texture. Swapping in broccoli florets or halved baby carrots for Brussels sprouts can create a new twist that still plays well with the sweet spicy glaze.
Serving Suggestions
Serve with simple buttered rice or crusty bread to soak up any extra glaze in the skillet. You can sprinkle on toasted sesame seeds or extra fresh herbs if you want to amp up the color and flavor for guests. Pair with a tart salad to balance the warm spicy notes.
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Commonly Asked Questions
- → How do you get extra crispy chicken skin?
Start the chicken skin side down in a cold, lightly oiled pan, then cook undisturbed. This slow rendering produces the crispiest skin.
- → How does the hot honey glaze thicken?
Microwave hot honey with vinegar and red pepper flakes until bubbling and reduced. This creates a luscious, sticky glaze.
- → Why cook Brussels sprouts in the chicken fat?
The rendered chicken fat (schmaltz) adds rich flavor and helps Brussels sprouts caramelize and brown beautifully.
- → Can I use boneless chicken instead?
Bone-in, skin-on thighs give the best texture, but boneless can be used. Adjust cook time and watch for doneness.
- → How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to 3 days. Crispy skin texture may soften over time.
- → What pairs well as a side?
Try roasted potatoes, rice, or a light salad to round out the meal and balance the sweet-heat flavors.