A blast of authentic Asian flavors will make you question if you really ever need…
My new favorite spicy chicken recipe bar none! Super juicy, sticky and insanely hot! Even when your mouth is burning up, you won’t be able to put this chicken down.
You’ve been warned! You’re about ready to dive into a chicken recipe that is so spicy hot that your mouth will remain on fire while you struggle to put it down. It’s that good but certainly not made for those with a low tolerance to heat. I’m obsessed with this new recipe, so much so that I haven’t stopped thinking about it and couldn’t wait to share it with you.
Have you ever laid in bed at night still thinking about how incredible dinner was? Enough that you’ve contemplated sneaking down to the fridge for more? No? Just me? Ok, well, this recipe was exactly that. I stared at my ceiling while my mouth was still burning just thinking about eating more Calabrian honey chicken.
If you haven’t noticed already, I love everything spicy. I tell myself it’s better for me as hot foods are known to boost your metabolism. I love boosting my metabolism so much so that some have even called my Sunday brunch Bloody Mary’s “inedible” because of the amount of hot sauce I add. I know most people will pass over this recipe and that’s fine, but if you’re a heat lover like me, you have to try it!
I also want to mention one of my newest love for Calabrian chili EVERYTHING! These tiny, red, Italian chili peppers are super cute, but don’t be fooled! They pack a punch as they’re very spicy and slightly sweet. Crushed down, or even fermented in oil, this paste is a new kitchen favorite because they add color, spice and tons of flavor to so many dishes. I recommend starting with Trader Joe’s Italian Bomba Hot Pepper Sauce which is fermented Calabrian chilis…or you can just get a jar of crushed Calabrian Chilis in oil, aka “Peperoncino a Pezzi”. I did a ton of research and learned about how and where Calabrian chilis are grown in Italy. I won’t bore you with my wealth of useless chili pepper knowledge.
During quarantine I watched a few episodes of “Hot Ones” (a celebrity interview hot sauce challenge) and have been wanting to test my own tolerance ever since. Eating this chicken, in my mind, is comparable to the early stages of a hot sauce challenge. It’s still ridiculously spicy but you don’t lose complete feeling in your mouth. The added honey in this is your saving grace!
Hot chicken with honey is definitely a popular combination! Now there are hot honeys on shelves at the grocery store because people do love this combination. It makes the chicken more tolerable and you’ll be dying for more!
Don’t walk, RUN to the kitchen right now and make this recipe! Adjust the heat to whatever you prefer. Remember, don’t touch your eyes for a solid three hours after inhaling this amazing hot honey chicken!
- 4 chicken quarters
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- ¼-⅓ cup Calabrian chili paste
- ¼ cup honey
- Preheat oven to 350°.
- In a baking sheet or a roasting pan, salt and pepper both sides of the chicken (about 1 teaspoon salt, if not more).
- In a small bowl, mix all the spices with the rest of the salt (about 1/2 teaspoon). Sprinkle the seasoning mix on both sides of the chicken and rub into the chicken and even under the skin.
- Spoon a little bit of chili paste on each piece of chicken and rub the paste into the chicken, again on both sides.
- Place in oven, uncovered, for about 1 1/2 hours. You can also bake this at 400° for 45-55 minutes. Chicken is done when the internal temperature reaches between 170-180° degrees and the juices run clear.
- Remove from oven and baste the chicken with the drippings at the bottom using a small spoon. Allow to cool for about 10 minutes.
- Drizzle the chicken with honey and serve with limes, cucumbers or even sliced chili peppers if you want more heat.