Crispy Hot Honey Feta Chicken is a dish that brings together bold flavors and satisfying textures. The chicken gets perfectly crispy on the outside, while the hot honey glaze adds a sweet and spicy kick. Topped with creamy, tangy feta cheese, this combination turns a simple meal into something really special and full of flavor.
I love making this chicken when I want something a little different but still super tasty. The hot honey sauce is my favorite part—it gives just the right balance of heat and sweetness that keeps me coming back for more. Adding feta brings a rich, salty punch that plays so well with the crispy chicken and sticky glaze. It’s one of those recipes that looks a little fancy but comes together easily.
My favorite way to serve this dish is over a bed of rice or alongside a fresh salad to cut through the richness. Sometimes I like to add a squeeze of lemon to brighten it up a bit. This chicken is a great crowd-pleaser too—people always ask for seconds, and I’m happy to oblige. It’s perfect for a cozy weeknight dinner or sharing with friends on the weekend.
Key Ingredients & Substitutions
Chicken Thighs: Using boneless, skin-on thighs gives you that crispy skin and juicy meat. If you prefer white meat, chicken breasts work too, but they cook faster and might be less tender.
Honey: This adds sweetness and helps make the sauce sticky. You can swap with maple syrup or agave if you want a slight flavor twist or a vegan option.
Red Chili Flakes: They bring the heat! Adjust the amount to your taste or use cayenne pepper for a sharper kick.
Feta Cheese: Adds creamy saltiness that contrasts well with the hot honey. If you’re short on feta, goat cheese is a good substitute for that tangy creaminess.
Olive Oil: Helps crisp the skin nicely. Avocado or vegetable oil also work great, especially for high-heat cooking.
How Do You Get the Chicken Skin Really Crispy?
Patting the chicken dry is the first key. Moisture means steam, which stops crispiness. Then-season the skin side well and cook skin side down over medium-high heat without flipping to let the skin slowly brown and crisp.
- Heat the pan and oil before adding chicken—this prevents sticking.
- Don’t move the chicken too much during the first 5-7 minutes; it needs time to form a crust.
- Flip gently and finish cooking on the other side until done.
This method gives you skin that’s golden and crunchy while keeping the meat juicy beneath.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottom one like cast iron; it gets really hot and helps crisp the chicken evenly.
- Tongs – useful for flipping the chicken without tearing the skin.
- Small saucepan – for warming the hot honey sauce so it’s nice and drippy when you pour it.
- Meat thermometer – to make sure the chicken reaches a safe 165°F without overcooking.
- Serving platter – to display the finished chicken attractively.
Flavor Variations & Add-Ins
- Use blue cheese instead of feta for a richer, more pungent topping.
- Add sliced fresh chili or jalapeños to the hot honey for extra heat and flavor.
- Top with chopped fresh herbs like cilantro or basil instead of parsley for a different fresh note.
- Serve over a bed of quinoa or rice to soak up the spicy honey glaze and balance the heat.
Crispy Hot Honey Feta Chicken
Ingredients You’ll Need:
- 4 boneless, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 2 tbsp olive oil (or avocado oil)
- 1/3 cup honey
- 1-2 tsp red chili flakes (adjust to heat preference)
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time. You’ll spend time browning the chicken to get that crispy skin, preparing the hot honey sauce, and finishing with the feta and parsley. It’s a quick and rewarding dish perfect for weeknight dinners!
Step-by-Step Instructions:
1. Season the Chicken:
Pat the chicken thighs dry with paper towels. Sprinkle salt, black pepper, smoked paprika, and garlic powder evenly on both sides of each thigh. This seasoning helps build a crunchy, flavorful crust.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin side down in the hot skillet. Let them cook without moving for about 5-7 minutes, until the skin is golden brown and crispy.
Flip the chicken thighs over and cook the other side for another 5 minutes or until the internal temperature reaches 165°F (74°C).
3. Make the Hot Honey Sauce:
While the chicken cooks, combine the honey, red chili flakes, and apple cider vinegar or lemon juice in a small saucepan. Warm the mixture over low heat for about 2 minutes, just until runny and fragrant. Remove from heat.
4. Assemble and Serve:
Transfer the crispy chicken to a serving dish. Drizzle the warm hot honey sauce generously over the top.
Sprinkle the crumbled feta cheese and chopped fresh parsley over the chicken for a fresh, tangy finish.
Serve immediately, alongside rice, salad, or your favorite side dish to soak up the delicious sauce and enjoy a perfect balance of sweet, spicy, crispy, and creamy flavors.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, but be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat them completely dry to ensure the skin crisps up nicely during cooking.
How Can I Make This Recipe Less Spicy?
Simply reduce or omit the red chili flakes in the hot honey sauce. You can also use milder chili flakes or add just a small pinch for a hint of heat without overpowering the sweetness.
What’s the Best Way to Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and consider adding a little extra honey sauce to keep it moist.
Can I Substitute Feta with Another Cheese?
Absolutely! Goat cheese or blue cheese are great alternatives that also offer tangy, creamy notes that complement the hot honey glaze well.
