Honey Hot Chicken
Wednesday, July 1, 2020
You say Hot Chicken and thoughts of Nashville "Burn Your Tongue" Hot Chicken come to mind. This recipe allows you to control the heat and produces a sweet heat. Watch your pan when bringing your honey to simmer. Over a simmer can cause the honey to crytalize and ruin your sauce. When you begin cooking your chicken, start with a cold pan. This will allow the chicken fat to thoroughly render and produce the pan juices you want for the croutons. We always like using arugula for the salad green but any leafy greens will do.
Ingredients
6 Tbsp. fresh lemon juice, divided
2 garlic cloves, finely grated
8 bone-in chicken thighs, with skin on
Kosher salt
½ cup honey
1 serrano chile, thinly sliced
6 Tbsp. olive oil, divided
2 slices sourdough bread
4 cups arugula
Instructions
In a large bowl, combine the garlic and 4 tablespoons of lemon juice.
Pat the chicken thighs dry and season horoughly with salt.
Add the chicken to the garlic lemon marinade and combine. Allow the chicken to marinate for at least 30 minutes, preferably 1 hour.
In the meantime, in a small saucepan, combine the honey and serrano pepper. Bring to a simmer, over medium-low heat. Allow it simmer for around 5 minutes.
Remove the honey from the heat and allow to cool.
Preheat the oven to 450°.
Coat a oven proof skillet, preferably cast-iron. Remove the chicken from the marinade and place in the skillet, skin side down.
Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes.
Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate.
Add 2 tablespoons of lemon juice to the pan. Combine with the pan drippings.
Add the cubed bread to the pan. Stir to coat the bread. Cook on each side for a couple minutes. Remove and set aside ona plate.
Using a pastry brush, coat the chicken skin side of each thigh with the honey serrano mixture.
In a small bowl, whisk together the last 2 tablespoons of lemon juice and 4 tablespoons of olive oil. Season with salt and pepper.
Place the arugula in a large bowl and light coat with the lemon vinegrette.
Place a handle of the arugula salad on a place, along with some of the croutons. Place a chicken thigh or two on top.
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