dinner · american
Hot Honey Chicken with Sweet Potatoes & Lime Slaw
Ingredients Tap to check off
Instructions
1
Adjust oven rack to middle position, place a rimmed sheet pan inside, and preheat oven to 425 F.
2
While oven preheats, toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, and 0.25 tsp salt in a medium bowl.
3
Carefully spread seasoned sweet potatoes onto the hot preheated baking sheet in a single layer and roast for 18 minutes.
4
Season boneless chicken thighs evenly on both sides with garlic powder, remaining salt, and black pepper.
5
Place a 10-inch skillet on the stovetop over medium-high heat with remaining olive oil until shimmering.
6
Lay seasoned chicken thighs into the hot skillet and sear undisturbed for 5 minutes until deeply browned with crisp edges.
7
While chicken sears, whisk honey, apple cider vinegar, and crushed red pepper flakes in a small ramekin to make hot honey glaze.
8
In a medium bowl, toss shredded red cabbage with fresh lime juice and a pinch of salt until crisp and vibrant.
9
Flip chicken thighs and sear the second side for 4 to 5 minutes until fully cooked to an internal temperature of 165 F.
10
Spoon the hot honey glaze over chicken thighs in the skillet, turning them constantly for 1 minute until glossy and sticky.
11
Remove sweet potatoes from the oven once tender with caramelized browned edges, and divide between two plates.
12
Plate glazed hot honey chicken thighs alongside roasted sweet potatoes, mound lime cabbage slaw, and garnish with fresh chopped cilantro.
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