Honey-Chili Crisp Chicken
The commingling of spicy chili crisp with raw honey creates the most incredible glaze for chicken! This gorgeous sheet pan meal features moist chicken thighs that are spicy, nutty, and subtly sweet. And the dish is made with 4 ingredients and ready in about 30 minutes!
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, or skinless, bone-in chicken thighs
- Salt and freshly ground black pepper
- 6 tablespoons spicy chili crisp
- 2 tablespoons Kinghaven Raw Liquid Honey
- 1 tablespoons mirin, Japanese rice wine, or 1 teaspoon rice vinegar
- Chopped green onions for serving, optional
Instructions
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Arrange the chicken thighs on the prepared pan and season with salt and black pepper.
In a small bowl, whisk together the chili crisp, honey, and mirin. Spoon the chili crisp mixture all over the chicken thighs.
Roast for 20 to 25 minutes, until the a meat thermometer reads 165 degrees. If you're using bone-in chicken, add a few minutes to the cooking time.
Top with green onions (if using) and serve.