Hot Honey Chicken & Brussels Sprouts

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Looking to add some excitement to your weeknight dinners? Try making hot honey chicken with Brussels sprouts. This one-skillet meal is bursting with flavor and is super easy to make, thanks to a simple glaze made from store-bought hot honey.

For the crispiest chicken skin, cook it low and slow. Start by placing the chicken skin side down in a lightly oiled cold pan. Let it cook over medium heat for 10 minutes without touching it. This allows the fat under the skin to render slowly, resulting in beautifully golden-brown, crispy skin. Once the skin is crispy, flip the chicken over to lightly brown the other side before transferring it out of the pan to brown the Brussels sprouts. The chicken will return to the pan later to get glazed and finish cooking in the oven, getting even crispier in the process!

To make the perfect luscious glaze, thicken the hot honey sauce in the microwave. Without this step, the sauce may be too thin and run off the chicken and into the Brussels sprouts, leaving the chicken bare. You want that sweet and spicy glaze to fully coat the golden-brown chicken skin for maximum flavor.

This dish is best enjoyed the day it’s made, but leftovers can be refrigerated in an airtight container for up to 3 days. While the crispy skin won’t be quite as crispy when reheated, it will still be packed with flavor.

Hot Honey Chicken & Brussels Sprouts

Prep Time 10 minutes
Total Time 43 minutes
Course Main Course
Servings 4


  • 1/4 cup hot honey such as Mike’s Hot Honey
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 1/2 teaspoons kosher salt divided
  • 2 tablespoons neutral oil
  • 4 bone-in skin-on chicken thighs (about 2 lb. total)
  • 1 lb. Brussels sprouts trimmed, halved lengthwise
  • 2 scallions thinly sliced


  • Preheat the oven to 400°F. In a 2-cup glass measuring cup, combine honey, vinegar, red pepper flakes, and 1/2 teaspoon salt. Microwave in 30-second intervals until reduced to about 1/4 cup, stirring between each interval, for about 2 1/2 minutes. Let it cool to room temperature.
  • In a large skillet over medium heat, heat oil. Season chicken with 2 teaspoons salt and cook skin side down until deeply golden brown, about 10-12 minutes. Flip the chicken and cook for another minute. Transfer to a plate.
  • Increase heat to medium-high. Add Brussels sprouts and season with remaining salt. Cook until golden brown on the bottom, about 3-4 minutes.
  • Add scallions to Brussels sprouts and toss to combine. Arrange chicken on top and brush with half of the glaze. Reserve the remaining glaze.
  • Roast in the oven until vegetables are tender and chicken is golden brown and cooked through, about 8-12 minutes.
  • Brush chicken with remaining glaze and top with reserved scallion greens before serving.

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