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Hot Honey Chicken with Fried Bread and Bitter Greens

Hot Honey Chicken with Fried Bread and Bitter Greens

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant high-protein dish brings together bold flavours and satisfying textures for a truly comforting meal. The star is the skin-on chicken thighs, which are roasted to crisp perfection before being finished with a homemade chilli-infused honey. By frying thick slices of bread directly in the savoury pan juices, you create a golden, decadent base that soaks up every drop of the delicious roasting flavour.

Balanced by the sharp, refreshing crunch of endive leaves tossed in lemon juice, this recipe is perfect for an impressive weekend dinner or a nutritious, protein-rich weekday treat. The combination of heat, sweetness, and bitter greens ensures a sophisticated flavour profile that remains incredibly simple to prepare. Serve it warm to fully appreciate the contrast between the sticky honey and the crisp, salty chicken skin.

Ingredients for Hot Honey Chicken with Fried Bread and Bitter Greens

1 लहसुन की कली, बारीक कद्दूकस की हुई
2 बड़े चम्मच ताजा नींबू का रस, विभाजित
4 त्वचा सहित, हड्डी वाले चिकन जांघ
कोशेर नमक
60 मिली शहद
1 small red chilli, thinly sliced into rounds
2 बड़े चम्मच अतिरिक्त कुंवारी जैतून का तेल
2 1/2"-thick slices of bread
2 small endive, leaves separated

How to make Hot Honey Chicken with Fried Bread and Bitter Greens

Preheat oven to 232°C. Mix garlic and 1 tablespoon lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.

Meanwhile, bring honey and chilli to a bare simmer in a small skillet over medium-low. Let hot honey cool.

Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.

Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.

Toss endive in a medium bowl with remaining 1 tablespoon lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.

Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).

Chicken can be marinated 1 day ahead. Cover and chill.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.