Skillet Hot Honey Chicken With Hearty Greens
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
- Kosher salt and pepper
- 1tablespoon extra-virgin olive oil
- 1small hot chile, thinly sliced (such as jalapeño, Fresno or serrano), or to taste
- 1large bunch or head of hearty greens, such as escarole, mustard greens or kale (about 6 ounces)
- 2tablespoons honey
- 1tablespoon apple cider vinegar
Nutritional analysis per serving (4 servings)
609 calories; 44 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 40 grams protein; 723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
- Step 2
Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can’t stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
- Step 3
Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
- Step 4
Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
- Step 5
Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey’s melted and everything’s combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
Private Notes
Comments
I scaled this up and used a sheet pan @ 400 degrees for 35 minutes. It’s actually better this way and far less less smokey. It’s easy to then use juices from the pan to make a sauce.
I find sheet pans the way to go with chicken thighs. 400 degrees for 30-40 mins then add the honey, chile and vinegar a few minutes before you remove from oven. One pan, no fussing, perfect chicken, great sauce! Great recipe!
Twenty-five minutes in a cast iron skillet was perfect for my medium-large thighs. Chicken (and any other meat not from the sea) should be brought to room temp before cooking, which significantly reduces the cook time. In the case of skin-on chicken, giving it an hour or two out of the fridge while the meat absorbs some salt kills two birds with one stone (sorry for that).
I can’t tell you how much we loved this dish. Not over complicated and the sauce on the crispy chicken and greens was outstanding. We used baby bok choy and its subtle peppery flavor was perfect. It was smokey however in the kitchen.
The greens in your photo do not look like kale, escarole or mustard greens. I used what I had on hand—romaine gems and arugula— and it was delicious.
shouldn't you brine the chicken? I feel like it's universally accepted that you need to salt ahead of time, at least 30 minutes but pref like 3 hours