Hot 'n' Honey Chicken Thighs
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Hot 'n' Honey Chicken Thighs

Hot 'n' Honey Chicken Thighs

with BBQ-Spiced Potatoes and Tomato Salad

Did someone say wing night? Our sweet, spicy and sticky sauce combines two great wing flavours: honey-garlic and Buffalo!

Family Friendly
Optional Spice

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

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

360 g

Yellow Potato

113 g

Baby Tomatoes

4 tbsp

Ranch Dressing

(Contains Egg, Milk)

2 tbsp


1 tbsp

BBQ Seasoning

(Contains Sulphites)

½ tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Spring Mix

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories732 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate53 g
Sugar18 g
Dietary Fiber5 g
Protein33 g
Cholesterol137 mg
Sodium1118 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Paper Towel


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve potatoes. Add potatoes, 1/2 tbsp BBQ seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange cut-side down. Roast potatoes in the middle of the oven until tender and golden-brown, 20-23 min.

Prep and marinate tomatoes

Meanwhile, halve tomatoes. Add half the vinegar (use all for 4 ppl), 1/4 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat. Set aside.

Make sauce

Combine honey and 1/2 tsp BBQ Seasoning (dbl for 4 ppl) in a small bowl.

Cook chicken

Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining BBQ Seasoning. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Finish and serve

Thinly slice chicken. Add spring mix to the bowl with marinated tomatoes, then toss to combine. Divide chicken, potatoes and salad between plates. Drizzle BBQ honey sauce over chicken. Top with chili-garlic sauce, if desired. Serve ranch dressing alongside for dipping.