If you’re on the hunt for a meal that delivers the perfect balance of spicy, sweet, and savory all in one bite, you absolutely must try this Hot Honey Chicken Bowl Recipe. It’s a vibrant medley of tender, juicy chicken thighs glazed with a fiery hot honey sauce, nestled atop fluffy quinoa and roasted sweet potatoes, complemented by a crunchy, tangy slaw. This dish isn’t just delicious—it’s a full-on experience that feels both nourishing and indulgent, making it an instant favorite for weeknight dinners or casual get-togethers.

Hot Honey Chicken Bowl Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Hot Honey Chicken Bowl Recipe comes from a blend of wonderfully simple ingredients that each bring their own unique touch. From the rich and juicy chicken thighs to the fragrant spices and crisp veggies, every component plays an essential role in creating a taste and texture explosion you’ll want again and again.

Boneless skinless chicken thighs: These provide flavorful, tender meat that stays juicy through cooking.
Olive oil: Adds a smooth richness and helps with roasting and air frying.
Balsamic vinegar: Offers a tangy sweetness that brightens the chicken marinade.
Chili powder, ground cumin, garlic powder, paprika: These spices build a warm, aromatic base for both chicken and sweet potatoes.
Sweet potatoes: Their natural sweetness perfectly balances the heat and brings a satisfying softness.
Mayo and yellow mustard: Used in both the slaw and sauce for creamy texture and subtle tang.
Apple cider vinegar and red wine vinegar: Provide acidity to cut through richness.
Honey: This is the star of the hot honey element, adding sweetness with a gentle sticky heat.
Red cabbage and shredded carrots: Add crunch, color, and freshness with every bite.
Red pepper flakes: Control the level of heat to suit your taste.
Quinoa: A protein-packed, fluffy grain that rounds out the bowl with a lovely bite.
Crispy fried onions (optional): A perfect crunchy finishing touch to elevate the dish.

How to Make Hot Honey Chicken Bowl Recipe

Step 1: Prepare the Chicken

Start by trimming any extra fat from your chicken thighs and patting them dry—this helps the seasonings stick better and ensures a beautifully crispy exterior. Toss the chicken with olive oil, balsamic vinegar, and your blend of spices, making sure every bite is beautifully coated with seasoning. Cooking it in the air fryer seals in the juices while giving the skin a delightful crispness. Flip halfway through and pull the chicken once it’s reached 160°F internally. Let it rest so all those lovely juices redistribute, then slice thinly.

Step 2: Roast the Sweet Potatoes

While your chicken cooks, toss peeled sweet potato half moons with olive oil and spices similar to the chicken but tailored to enhance their natural sweetness. Baking at a high temperature caramelizes the edges and softens the insides, delivering that perfect sweet-spicy contrast that makes this dish so addictive. Don’t forget to flip them every 10–15 minutes to get an even roast and those beautiful charred spots.

Step 3: Make the Slaw

The slaw adds a refreshing, vibrant crunch to the Hot Honey Chicken Bowl Recipe. Whisk together mayo, mustard, vinegar, and honey for a tangy dressing, then toss with shredded red cabbage and carrots. This slaw is creamy with a hint of sweet and sour that cuts through the richness of the chicken and sweet potatoes in the best way. Chill it until you’re ready to assemble so the flavors meld beautifully.

Step 4: Prepare the Sauce

Mix all the sauce ingredients—mayo, mustard, honey, vinegar, and red pepper flakes—for a creamy, spicy drizzle that ties the entire bowl together. Adjust the seasoning to fine-tune the heat and balance the flavor. Let it rest in the fridge while everything else finishes cooking so it thickens slightly and intensifies.

Step 5: Assemble the Bowl

Divide the quinoa evenly among four bowls as the hearty base. Layer the sliced chicken, roasted sweet potatoes, and tangy slaw on top. For an extra punch of texture, sprinkle crispy fried onions over the top, breaking them up with your hands for that satisfying crunch. Finish by drizzling the luscious hot honey sauce across the bowl just before serving, ensuring every bite is bursting with that signature combination of sweet heat and spice.

How to Serve Hot Honey Chicken Bowl Recipe

Garnishes

A sprinkle of crispy fried onions is an irresistible way to add extra crunch and a slight savoriness that contrasts perfectly with the sweet and spicy elements. Fresh herbs like cilantro or parsley can also brighten the plate with a pop of green and a fresh herbal note. Don’t hesitate to add a squeeze of lime for a zesty twist that awakens all the flavors.

Side Dishes

This bowl is a complete meal on its own, but if you want to round it out, consider serving it with a light cucumber salad or a simple avocado and tomato side. These fresh, cooling additions help balance the bold flavors and heat of the Hot Honey Chicken Bowl Recipe.

Creative Ways to Present

Try serving this bowl in cute Mason jars or Bento boxes for meal prep or picnics. Layering the ingredients allows the colors and textures to shine through. You might also create smaller appetizer-sized versions by serving the components in lettuce wraps or mini bowls at your next party.

Make Ahead and Storage

Storing Leftovers

Leftover Hot Honey Chicken Bowl ingredients keep well in the fridge when stored separately. Place the chicken, sweet potatoes, slaw, quinoa, and sauce in airtight containers to preserve their individual textures and flavors. This way, everything stays fresh and tasty when you’re ready for your next meal.

Freezing

You can freeze the cooked chicken and sweet potatoes for up to three months. Portion them into freezer-safe containers or bags, removing as much air as possible. However, avoid freezing the slaw and sauce as the creamy ingredients may separate and become watery when thawed.

Reheating

Reheat chicken and sweet potatoes gently in the oven or air fryer to restore crispness without drying them out. The quinoa can be warmed in the microwave with a sprinkle of water to keep it fluffy. Add fresh slaw and cold sauce right before serving to maintain that wonderful contrast of textures and flavors.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine, but be careful not to overcook them, as they tend to dry out quicker than thighs. Marinating well and monitoring internal temperature will help keep them juicy.

Is it possible to make this recipe spicy without the honey?

Yes, you can ramp up the heat by increasing the chili powder and red pepper flakes, or add a splash of hot sauce in the sauce mix. The honey provides sweetness that balances heat, so if you omit it, consider adding a pinch of sugar to maintain flavor harmony.

Can I prepare parts of this recipe in advance?

Definitely! The slaw and sauce are perfect to make a day ahead, allowing flavors to fully develop. You can also roast sweet potatoes ahead of time and reheat before serving. Just slice and cook chicken fresh for best texture.

What’s a good substitute for quinoa?

Feel free to swap quinoa with rice, couscous, or even cauliflower rice depending on your preference. Each will bring its own texture and taste but keeps the bowl hearty and nutritious.

Can this recipe be adapted for a vegetarian version?

Yes! Replace chicken with grilled or roasted tofu, tempeh, or chickpeas seasoned with the same spices. It won’t have the same texture but will still pack all the incredible flavors that make this bowl special.

Final Thoughts

This Hot Honey Chicken Bowl Recipe is a personal favorite that never fails to impress, whether served to family or guests. Its bright colors, bold flavors, and satisfying textures come together in a way that’s truly unforgettable. Give it a try, and you’ll soon find this bowl becoming your go-to anytime you want a meal that feels both comforting and exciting!

Hot Honey Chicken Bowl Recipe

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4.4 from 27 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 4 servings 1x

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Description

This Hot Honey Chicken Bowl is a flavorful and vibrant meal combining juicy air-fried chicken thighs glazed with a spicy and sweet seasoning, oven-roasted sweet potatoes with smoky spices, crunchy and tangy cabbage-carrot slaw, and fluffy quinoa. Finished with a zesty honey mustard sauce and optional crispy fried onions, this bowl delivers a perfect balance of heat, sweetness, and texture for a wholesome dinner that comes together with simple cooking methods.

Ingredients

Scale

Chicken

1 pound boneless skinless chicken thighs (about 3 thighs)
4 teaspoons olive oil
2 teaspoons balsamic vinegar
1 1/4 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper (about 1 teaspoon salt and 3/4 teaspoon pepper)

Sweet Potatoes

2 pounds (3 large) sweet potatoes, peeled and cut into 1/4-inch thick half-moons (about 6 cups)
2 tablespoons olive oil
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper)

Slaw

3 cups red cabbage, thinly sliced
1 cup shredded carrots
1/2 cup mayonnaise
3 tablespoons yellow mustard (not Dijon)
2 tablespoons honey
1 tablespoon red wine vinegar
Salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
1/2 to 1 teaspoon red pepper flakes (adjust based on your preferred heat level)

Sauce

1/2 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon honey (or white sugar)
Salt and pepper (about 1/4 teaspoon each)

Other

1 cup quinoa, cooked according to package directions
Crispy fried onions (optional, for topping)

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Instructions

Prepare Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a mixing bowl, combine chicken thighs with 4 teaspoons olive oil and 2 teaspoons balsamic vinegar, tossing with tongs to coat thoroughly. Sprinkle the chili powder, cumin, garlic powder, paprika, plus about 1 teaspoon salt and 3/4 teaspoon pepper evenly over the chicken. Toss again to ensure even seasoning on all sides. Place the chicken thighs flat, smooth side down, in the air fryer basket.
Cook Chicken: Air fry the chicken at 400°F for 10 to 12 minutes, flipping halfway through cooking to ensure even browning. Chicken is done when the internal temperature reaches 160°F. Remove and let rest for 5 minutes to allow juices to redistribute, then slice thinly.
Prepare Sweet Potatoes: Preheat your oven to 425°F. In a large bowl, toss the peeled and sliced sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, and about 3/4 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet.
Roast Sweet Potatoes: Bake the sweet potatoes for 27 to 35 minutes, flipping them every 10 to 15 minutes, until they are tender and beautifully charred on the edges.
Make Slaw: In a large bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons yellow mustard, 2 tablespoons honey, 1 tablespoon red wine vinegar, salt, and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper), and red pepper flakes according to your heat preference. Add the sliced cabbage and shredded carrots and toss with tongs until well coated. Chill the slaw until ready to serve to develop the flavors.
Prepare Sauce: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 2 tablespoons apple cider vinegar, 1 tablespoon honey (or white sugar), and about 1/4 teaspoon salt and pepper. Whisk until smooth. Refrigerate this sauce to let the flavors meld until serving.
Cook Quinoa: Prepare quinoa according to package instructions; fluff and keep warm.
Assemble Bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with sliced chicken thighs, roasted sweet potatoes, and slaw. If using, sprinkle crushed crispy fried onions over the bowls for an extra crunch. Just before serving, drizzle the prepared hot honey sauce generously over each bowl for full flavor.

Notes

For oven-cooked chicken instead of air frying, bake chicken thighs at 425°F for 20-25 minutes until internal temperature reaches 160°F.
Adjust red pepper flakes in slaw dressing to your heat preference for milder or spicier flavor.
The sweet potatoes can be prepped and roasted ahead to save time on serving day.
Use crispy fried onions as an optional topping to add a delightful crunch but can be omitted for a lighter meal.
This bowl can easily be customized by swapping quinoa for rice or other grains.

Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Category: Main Dish
Method: Air Frying
Cuisine: American