Name: Hot Honey Feta Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1½ lbs (680g) boneless, skinless chicken thighs or breasts; 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon lemon juice; ¼ cup honey; 1–2 teaspoons chili flakes; 1 tablespoon apple cider vinegar or lemon juice; 1 tablespoon butter or olive oil; 1 garlic clove, finely minced; Optional: pinch of cayenne pepper; ½ cup crumbled feta cheese; Fresh parsley or mint, chopped; Lemon zest or juice; Toasted sesame seeds or crushed red pepper flakes (optional)

Hot Honey Feta Chicken is a bold and flavor-packed dish that balances fiery sweetness with creamy saltiness and savory tenderness. The combination of juicy chicken, a spicy honey glaze, and crumbled feta creates a mouthwatering fusion that’s both comforting and exciting. It’s a simple yet gourmet-level meal that I love serving for a quick weeknight dinner or a flavorful gathering. Hot Honey Feta Chicken

Why You’ll Love This Recipe

I love how the hot honey glaze brings a sweet heat that complements the savory chicken so well. The feta adds a creamy, tangy contrast that melts beautifully into the dish. It’s full of flavor but easy to make, which is perfect when I want something special without spending hours in the kitchen.

This recipe comes together quickly—less than 40 minutes from start to finish. I enjoy how adaptable it is, whether I bake the chicken or sear it on the stovetop. The result is always delicious.

It also pairs wonderfully with a variety of sides. I often serve it with rice, pasta, or flatbreads to soak up the extra sauce. It’s one of those meals that works all year round and satisfies every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

1½ lbs boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice

For the Hot Honey Sauce:

¼ cup honey
1–2 teaspoons chili flakes (adjust to spice preference)
1 tablespoon apple cider vinegar or lemon juice
1 tablespoon butter or olive oil
1 garlic clove, finely minced
Optional: pinch of cayenne pepper

For Garnish and Finishing:

½ cup crumbled feta cheese
Fresh parsley or mint, chopped
Lemon zest or juice
Toasted sesame seeds or crushed red pepper flakes (optional)

Directions

Prepare the Chicken
I pat the chicken dry and place it in a bowl. Then I drizzle it with olive oil and lemon juice before rubbing in the paprika, garlic powder, onion powder, cumin, salt, and black pepper. I let it marinate for about 10–15 minutes (or up to an hour in the fridge).
Sear or Bake the Chicken
- Stovetop: I heat a skillet over medium-high heat with a bit of oil, then sear the chicken on each side for 5–6 minutes (thighs) or 4–5 minutes (breasts), until cooked through.
- Oven: I preheat the oven to 400°F (200°C), place the chicken in a baking dish, drizzle with oil, and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Make the Hot Honey Sauce
In a small saucepan, I combine honey, chili flakes, butter or oil, garlic, and vinegar. I heat it over low-medium for 2–3 minutes until it’s bubbly and fragrant. I adjust the spice to my liking with extra chili or cayenne.
Assemble and Finish
I pour the hot honey sauce over the cooked chicken, top with crumbled feta, and garnish with fresh herbs and lemon zest. I like to add sesame seeds or crushed red pepper flakes for an extra kick.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Serving Size: 1 chicken portion with sauce and toppings

Variations

I sometimes swap chicken thighs for breasts or vice versa depending on what I have.
To tone down the heat, I use fewer chili flakes and skip the cayenne.
When I’m in the mood for a wrap, I slice the chicken and serve it in flatbreads with greens.
Goat cheese is a nice substitute for feta if I want a slightly creamier texture.

Storage/Reheating

Storage:
I store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
To reheat, I warm the chicken in a skillet over medium heat or in the microwave in short bursts to avoid drying it out.

FAQs

How can I make the hot honey less spicy?

I reduce the chili flakes and skip the cayenne for a milder version.

Can I prepare this dish ahead of time?

Yes, I often marinate the chicken and make the hot honey sauce a day in advance, storing them separately.

What sides go best with Hot Honey Feta Chicken?

I like serving it with roasted vegetables, a fresh salad, couscous, or rice to soak up the sauce.

Can I grill the chicken instead?

Absolutely. I grill the marinated chicken over medium heat until it reaches 165°F, then drizzle with the sauce and add feta.

Can I use store-bought hot honey?

Yes, when I’m short on time, I use store-bought hot honey and adjust the amount to my taste.

Conclusion

Hot Honey Feta Chicken is one of my favorite go-to meals when I want something flavorful, satisfying, and a little bit different. The contrast between spicy honey and salty feta makes every bite pop, and the ease of preparation means I can enjoy it any night of the week. It’s a dish I keep coming back to, and I think it might become a staple in your kitchen too.