HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Hot Honey Chicken
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

2 tbsp


1 unit


2 tbsp

All-Purpose Flour


1 tbsp

BBQ Seasoning

460 g

Russet Potato

113 g

Sugar Snap Peas

56 g

Corn Kernels

Not included in your delivery

¼ tsp

Salt and Pepper*

2.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Energy (kJ)0 kJ
Fat24 g
Saturated Fat4.5 g
Carbohydrate84 g
Sugar7 g
Dietary Fiber7 g
Protein39 g
Cholesterol145 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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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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.


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.**


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 and corn. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper, then set aside.


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


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.