^{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!

4.67 from 3 votes

Spicy Calabrian Chili & Honey Chicken

Print Recipe

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^.

Prep Time:10

Cook Time:1 30

Resting Time:10

Total Time:1 50

Ingredients

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

Instructions

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.

Notes

How long does it last and where?

Baked chicken can last anywhere from 4-6 days in the fridge if stored properly in an airtight container. Avoid stacking any meat or poultry too high as it can collect bacteria and then makes it unsafe to eat.

Can you freeze it?

I don’t see why not if you remove it from the bone and store the shredded meat in individual freezer safe bags. I don’t know that I would recommend that unless adding it later on to a soup.

I would suggest keeping and possibly freezing the skins and bones for later use if making a chicken stock.

Substitutions?

This is where you have to have an honest conversation with yourself. Can you handle the heat? I made mine so spicy because I know I can. You can certainly cut back or cut out the cayenne pepper as well as the chili paste. You can use half tomato paste and half chili paste to dilute the intensity of the heat.

Fun fact – a lot of different cultures have their own chili sauce or paste that is used in many dishes. I happen to have Calabrian chili, Harissa, and Chili Garlic Sauce all in my fridge as all would be an acceptable swap for the Calabrian chili paste. Or if you have some special chili paste on hand, give it a try and then tell me about it so I can collect your favorite chili paste too!

Honey is also a preferred ingredient because it provides the best source of sweetness that also clings well to the chicken. You could use a maple syrup if you choose. If you have neither, go ahead and add brown sugar into the spice blend.

Tips and Tricks

This recipe is so simple that there’s not much to it.

I would, however, suggest seasoning the chicken the best you can both on top and underneath the skin for the the ultimate flavor. If you’re still unsure about the heat on this, just season and flavor the top of the skin so that way you can remove it if it’s getting too much for you.

I did not, but feel free to place the chicken on top of a roasting tray with the built in rack. This is probably the best way to do so but I was a little too excited.

When the chicken is done cooking, there will be a pool of spicy drippings at the bottom. These drippings have purpose and should never be forgotten. I spooned the drippings that have amazing chili oil flavor all over the chicken (same as basting) after removing the chicken from the oven and before letting it cool. Fat is your friend in this recipe. This was a must!!

You can cook this at 400 degrees for almost an hour or 350 degrees for up to an hour and a half. I cooked mine at 350 for exactly an hour and a half. You want to make sure the internal temperature is between 170-180 degrees. Even though chicken is safe to eat at 165 degrees, the darker meat around the bones is tender and needs a little more time in the oven. It’s hard to overcook this so don’t worry!

What to serve with it and what to serve it with?

Wow – imagine serving this chicken over your favorite waffle!?!? Chicken and waffles with spicy chicken would probably be the best thing ever!

I would add some leftover chicken in my Chicken Tortilla Soup and use the bones of this recipe to make a chicken stock.

You may need something like my Cilantro Lime Cauliflower Rice as a side that will cool down the dish.

Also, have some milk by your side!