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Baked Hot Honey Chicken

Baked Hot Honey Chicken

with BBQ Spiced Potatoes and Sugar Snap Peas

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Kick up your chicken dinner with hot honey! You control the heat with a little or a lot of fresh jalapenos. Baked spiced wedges and sugary snap peas help to cool down this fiery meal!

Tags:SpicyQuick
Allergens:Wheat/BléMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 tbsp

Chicken Thighs/Leg

1 unit

Honey

2 tbsp

Jalapeño

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

460 g

BBQ Seasoning

(ContainsMustard/Moutarde)

113 g

Russet Potato

56 g

Sugar Snap Peas

¼ tsp

Corn Kernels

Not included in your delivery

2.5 tbsp

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber6 g
Protein39 g
Cholesterol145 mg
Sodium630 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Paper Towel
Parchment Paper
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the BBQ seasoning on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping wedges halfway through cooking, until golden-brown, 20-22 min.

2

While the potatoes roast, pat chicken dry with paper towels, then cut in half. Season with salt and pepper. Combine the remaining BBQ seasoning and flour in a large bowl. Add chicken, toss to coat, then transfer to a parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl) both sides of chicken. Bake in the top of the oven, flipping once halfway through cooking, until cooked through and golden, 14-16 min.**

3

While the chicken cooks, trim the snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add the corn. Cook, until corn is warmed through, 1-2 min. Season with salt and pepper, then set aside.

4

Wearing kitchen gloves, thinly slice the jalapeño. (NOTE: We suggest using gloves when prepping jalapeño!) Stir together the sliced jalapeño and honey in a small microwavable bowl. (NOTE: Reference Heat Guide.) Microwave for 25-30 seconds on low, until warmed through. Set aside.

5

Divide the BBQ potatoes, chicken and veggies between plates. Drizzle the hot honey over the chicken. Sprinkle a pinch of salt over the chicken, if desired.