Description

Crispy Hot Honey Feta Chicken is a flavorful, juicy dish featuring marinated chicken thighs coated in a crispy panko crust, baked to perfection and finished with a drizzle of sweet and spicy hot honey. This recipe combines creamy feta and tangy Greek yogurt with a kick of smoked paprika and garlic, delivering a delicious twist on classic baked chicken that’s perfect for a quick dinner or entertaining guests.

Ingredients

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For the Marinade

4 boneless, skinless chicken thighs
1/2 cup crumbled feta cheese
1/2 cup plain Greek yogurt
2 tablespoons hot honey, plus more for drizzling
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste

For the Coating

1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 large egg, beaten

For Cooking and Garnish

2 tablespoons olive oil (for pan-frying)
Chopped fresh parsley (optional for garnish)

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Instructions

Prepare the marinade: In a bowl, combine Greek yogurt, crumbled feta, Dijon mustard, garlic powder, smoked paprika, hot honey, salt, and black pepper. Mix thoroughly until smooth and well blended.
Marinate the chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld and tenderize the meat.
Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken later.
Set up the dredging station: Arrange three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.
Coat the chicken: Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece first in flour, then dip in the egg, and finally coat evenly with panko breadcrumbs for a crispy exterior.
Sear the chicken: Heat olive oil in a skillet over medium heat. Pan-fry the chicken thighs for about 3 minutes on each side until golden brown and crispy, ensuring a nice crust forms before baking.
Bake the chicken: Transfer the seared chicken to a baking sheet and bake in the preheated oven for 15–20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Finish and serve: Drizzle additional hot honey over the baked chicken and garnish with chopped fresh parsley if desired. Serve immediately with your choice of sides.

Notes

For extra heat, add red pepper flakes to the marinade or drizzle spicy chili oil instead of hot honey for a bolder flavor.
This dish pairs beautifully with rice, couscous, or a crisp green salad for a complete meal.
Ensure chicken is cooked fully by checking internal temperature with a meat thermometer to avoid undercooking.
Use gluten-free panko and flour substitutes to make this recipe gluten-free if needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 36g
Cholesterol: 145mg