Honey-and-Spice-Glazed Chicken

December 17, 2014

Honey-and-Spice-Glazed Chicken

You know that feeling when you open a refrigerator and you’re like “Uhm, what the hell am I going to eat tonight?
To me that happens a lot. Which is sort of weird because I love to eat, I love to cook, and I love food.
Now that I think about it, it’s actually super weird being that I run a food blog.
Anyways, that question inevitably comes up more often than I would like to admit.
The game changer I've realized, is having chicken breasts ready (either fresh or frozen).
There's really not much one CAN’T do with chicken breasts. Grill them, bake them, fry them, shishkabob them, make fajitas, stir-fry, slow cook & pull the meat apart for burrito/taco filling, braise them.
Pretty much the only thing you can't do with a chicken breast is eat it raw or treat it like a roast. It's a versatile, almost characterless chunk of protein.
I never look at a chicken breast and ask myself “what can I do with this?"; instead I decide what I want to eat and then ask myself "how would I work chicken into this?"

Honey-and-Spice-Glazed Chicken

The other night I was craving something spicy and sweet, so I marinated a chicken breast with some honey, lemon juice, Dijon mustard, paprika, and cayenne pepper.
What I got was a flavor explosion.
The chicken was perfectly seasoned, slightly spicy and had just the right amount of sticky honey sweetness. It made for a totally different kind of chicken.
The best part is that the meal only took a short time to cook because it was popped in the oven to finish cooking.

Honey-and-Spice-Glazed Chicken

This is a super simple glazed-to-perfection chicken that will totally surprise you with flavor.
It’s great because I’m sure you have all the ingredients in your cupboard already.
The cayenne pepper and Dijon mustard add a bit of heat which is tempered by sweet honey; but feel free to increase or decrease the amount of cayenne pepper to your taste.
This is a total winner. Trust.

Honey-and-Spice-Glazed Chicken                                                                                                       Print this recipe!
Adapted from Food&Wine

Serves 4

4 free-range organic chicken breasts, sliced
4 tablespoons raw organic honey
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 ½ teaspoons sweet paprika
¼ teaspoon cayenne pepper (adjust to taste)
1 teaspoon fine grain sea salt
Ground black pepper to taste


Preheat oven to 400°F (200°C) and place a rack in the middle.
In a small bowl stir together honey, garlic, lemon juice, olive oil, mustard, paprika, cayenne pepper, and salt.
Put the chicken in a shallow bowl (or Ziploc bag), add marinade, cover (or seal) and marinate for at least 10 minutes (marinate overnight for fullest flavor).
Heat an ovenproof skillet over medium heat, add the chicken and fry for 3 minutes on each side until golden.
Transfer to the oven and cook for about 8 to 10 minutes until cooked through and sticky.
Slice the chicken, sprinkle with chopped parsley and serve, along with any pan juices.

Nutrition facts

One serving yields 238 calories, 12 grams of fat, 6 grams of carbs, and 31 grams of protein.


  1. That looks really good Mike. Thanks for sharing!

  2. I could eat this for breakfast right now, trust. #WolfpackEats

    1. Chicken for breakfast: that's how the Wolfpack rolls!

  3. Between the fridge (I am testing my mom's suggestion to put cayenne in it to keep it "fresher") and my cupboard, I sure do have all these ingredients - and today we are out of leftovers - thanks Mike, dinner dilemma solved!

    1. I need to know more about this cayenne thing in the fridge. Please elaborate...

  4. YUM!!! Another one to put on the meal plan.

  5. I actually have all these ingredients on hand right now.

    Harissa chicken who?

    1. You should make both the Harissa chicken and this one. Don't be a lazybones Arman! ;)

  6. Love this! I sometimes use a similar type of marinade and then grill the chicken breasts (pounded thin) - I love the way the honey gets all dark and gorgeous and funky in a good way... :-)

    Great photos, Mike!

    I am also curious about the cayenne in the fridge.... will stay tuned for updates on that

  7. Hi Mike love the way honey caramelizes, this looks like a home run.

  8. If each tablespoon of Honey has over 17 grams of carbs how do you come up with only 6 grams of carbs per serving?

  9. Loving your Ode to the Chicken Breast here, Mike! I completely agree with you about wondering what the heck we're going to eat each night. I run a food blog, but I almost nightly stand at the fridge wondering what to do with the random bits of leftovers we have laying there. The answer is almost always "taco!" This glazed chicken looks tasty...I need it tonight (in a taco, of course). #WolfpackEats

  10. I DO NOT make chicken, ever, I still need to make the shawarma, but my dad makes chicken and I am going home tomorrow, so I shall show him this dish and the shawarma and we are going to get cooking!

  11. It seems to be feast or famine running a food blog! Sometimes the fridge is overflowing from recipe tasting, and other times I have no idea what I'm cooking for dinner! Thanks for the super inspiring recipe, this is one of those classic kind of recipes that you could eat every single week! :)

  12. I love the color of this chicken dish from the paprika, and it is quick and easy!

  13. Very nice recipe! Tried it tonight and it has the perfect amount of spices! Will definitely do it again! Thanks Mike!