Name: Hot Honey Feta Chicken: Easy Sweet & Spicy Dinner Delight Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 pieces Chicken Thighs or Breasts (Can substitute with shrimp or tofu); 2 tablespoons Olive Oil (Can substitute with avocado oil); 1 teaspoon Paprika (Use smoked paprika for more flavor); 1 teaspoon Garlic Powder (Fresh garlic can also be used); 1 teaspoon Onion Powder (Shallots can be used as a substitute); 1 teaspoon Cumin (Adjust to taste); 1 teaspoon Salt (Kosher salt preferred); 1/2 teaspoon Black Pepper (Freshly ground preferred); 1/2 cup Honey (Can substitute with maple syrup); 1 teaspoon Chili Flakes (Adjust to preference); 2 tablespoons Apple Cider Vinegar (Lemon juice can be used instead); 2 tablespoons Butter or Olive Oil (Coconut oil for dairy-free); 1 clove Garlic (Minced; powdered garlic can be used); 1 cup Feta Cheese (Can substitute with low-fat feta or goat cheese); 1/4 cup Fresh Parsley or Mint (Use any soft herbs available); 1 tablespoon Lemon Zest or Juice (Extra zest elevates flavor); Toasted Sesame Seeds/Extra Chili Flakes (Optional for garnish)

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Introduction

Hot Honey Feta Chicken is a deliciously simple dish that balances sweet, spicy, and tangy flavors perfectly. With tender chicken coated in a fragrant spice mix, drizzled in a warm honey chili sauce, and topped with creamy feta, it’s a quick dinner that feels special.

This image shows a white shallow bowl filled with crumbled white cheese mixed with small green herb pieces, forming the bottom layer. On top, there are several golden-brown crispy fried strips arranged in a neat pile, with a crunchy and textured surface. The strips have finely chopped green herbs sprinkled evenly on them, adding a fresh touch. A light brown sauce or oil pools at the bottom, creating a glossy effect around the cheese and strips. The bowl is set on a white marbled surface, enhancing the clean and fresh presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Chicken Thighs or Breasts (Can substitute with shrimp or tofu)
2 tablespoons Olive Oil (Can substitute with avocado oil)
1 teaspoon Paprika (Use smoked paprika for more flavor)
1 teaspoon Garlic Powder (Fresh garlic can also be used)
1 teaspoon Onion Powder (Shallots can be used as a substitute)
1 teaspoon Cumin (Adjust to taste)
1 teaspoon Salt (Kosher salt preferred)
1/2 teaspoon Black Pepper (Freshly ground preferred)
1/2 cup Honey (Can substitute with maple syrup)
1 teaspoon Chili Flakes (Adjust to preference)
2 tablespoons Apple Cider Vinegar (Lemon juice can be used instead)
2 tablespoons Butter or Olive Oil (Coconut oil for dairy-free)
1 clove Garlic (Minced; powdered garlic can be used)
1 cup Feta Cheese (Can substitute with low-fat feta or goat cheese)
1/4 cup Fresh Parsley or Mint (Use any soft herbs available)
1 tablespoon Lemon Zest or Juice (Extra zest elevates flavor)
Toasted Sesame Seeds/Extra Chili Flakes (Optional for garnish)

Instructions

Step 1: In a large mixing bowl, combine the chicken with olive oil, paprika, garlic powder, onion powder, cumin, salt, and black pepper. Toss to coat evenly. Marinate for 10-15 minutes at room temperature or up to an hour in the refrigerator.
Step 2: Heat a large skillet over medium-high heat. Add the chicken and cook thighs for 5-6 minutes per side, breasts for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Alternatively, bake in a preheated 400°F (200°C) oven for 20-25 minutes.
Step 3: In a small saucepan over low heat, combine honey, chili flakes, butter or olive oil, minced garlic, and apple cider vinegar. Stir and simmer gently for 2-3 minutes until fragrant.
Step 4: Drizzle the hot honey sauce over the cooked chicken. Sprinkle crumbled feta cheese on top so it slightly melts from the heat. Garnish with chopped parsley or mint and, if desired, toasted sesame seeds or extra chili flakes.
Step 5: Serve the Hot Honey Feta Chicken with fluffy rice or roasted vegetables. Spoon extra sauce over the side for added flavor.

Tips & Variations

Substitute chicken with shrimp or tofu for a different protein option.
Use smoked paprika for a deeper smoky flavor.
For a dairy-free version, swap butter with coconut oil and omit feta or use a vegan cheese alternative.
Add lemon zest along with juice for a brighter citrus note.
Adjust chili flakes according to your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep feta from drying out, add extra sauce before reheating.

How to Serve

A white plate holds a stack of three golden-brown fried pieces with a crispy, grainy texture, each sprinkled with small white cheese crumbles and bits of green herbs. On top of the stack sits a white round slice that looks soft and creamy, topped with an orange and green seasoning mix. To the side, bright green leafy vegetables are placed loosely around the fried pieces. A small white bowl with dark reddish-brown sauce sits partially visible on the back right. The whole dish is sitting on a white marbled surface, and the image is bright and clear with a slight shine on the fried pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well—just reduce the cooking time slightly to prevent drying out. Aim for about 4-5 minutes per side on medium-high heat.

Is there a way to make this dish less spicy?

Absolutely. Reduce or omit the chili flakes in the honey sauce to lower the heat while still enjoying the sweet and savory flavors.