Why Make This Recipe
Hot Honey Feta Chicken Dish is a delightful combination of spicy, sweet, and savory flavors. This recipe is perfect for anyone looking to impress with minimal effort. The chicken absorbs the rich marinade, and the feta cheese adds a creamy texture that balances the heat from the red pepper flakes. Plus, it's a great way to bring something new to your dinner table.
How to Make Hot Honey Feta Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup feta cheese, crumbled
- 1/2 cup honey
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1 lemon, sliced (for serving)
Directions
- In a medium bowl, combine honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Whisk until well blended.
- Taste the marinade and adjust seasoning if necessary. Add more red pepper flakes for spice or honey for sweetness if desired.
- Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the chicken for at least 30 minutes, preferably 2 to 4 hours for best results.
- In a small bowl, combine crumbled feta cheese with a drizzle of olive oil, a pinch of salt, and black pepper. Mix gently and set aside.
- Preheat your oven to 400°F (200°C). Remove chicken from marinade, letting excess drip off, and discard the marinade. Place chicken in a baking dish.
- Spoon the feta mixture evenly over each chicken breast.
- Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and feta is golden and bubbly. Optionally, broil for the last 2-3 minutes for extra color.
- Once done, let the chicken rest for about 5 minutes.
- Prepare your serving platter with greens or roasted vegetables. Slice lemon into wedges for serving.
- Garnish with freshly chopped parsley and serve warm, drizzled with any remaining juices from the baking dish.
How to Serve Hot Honey Feta Chicken
Serve Hot Honey Feta Chicken warm, garnished with fresh parsley. Pair it with a side of greens or roasted vegetables for a complete meal. Add lemon wedges on the side for a refreshing zing that complements the dish beautifully.
How to Store Hot Honey Feta Chicken
Store any leftovers in an airtight container in the fridge. The chicken can be kept for up to 3 days. For longer storage, consider freezing the cooked chicken. Just make sure to thaw it in the fridge before reheating.
Tips to Make Hot Honey Feta Chicken
- Marinate the chicken for longer to enhance the flavor; overnight is even better!
- If you prefer a milder taste, reduce the amount of red pepper flakes.
- Feel free to substitute the feta cheese with goat cheese for a different flavor profile.
Variation
You can add vegetables, like cherry tomatoes or bell peppers, to the baking dish for extra flavor and nutrition. Simply toss them in olive oil and season with salt and pepper before baking alongside the chicken.
FAQs
Can I use boneless thighs instead of chicken breasts?
Yes, boneless thighs will work well and provide a juicier texture.
Is this dish very spicy?
The spiciness can be adjusted by how much red pepper flakes you use. You can start with less and add more to taste.
Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken a day in advance and bake it when you’re ready to eat.
Hot Honey Feta Chicken
Ingredients
Method
- In a medium bowl, combine honey, olive oil, red wine vinegar, minced garlic, dried oregano, red pepper flakes, salt, and pepper. Whisk until well blended.
- Taste the marinade and adjust seasoning if necessary. Add more red pepper flakes for spice or honey for sweetness if desired.
- Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the chicken for at least 30 minutes, preferably 2 to 4 hours for best results.
- In a small bowl, combine crumbled feta cheese with a drizzle of olive oil, a pinch of salt, and black pepper. Mix gently and set aside.
- Preheat your oven to 400°F (200°C). Remove chicken from marinade, letting excess drip off, and discard the marinade. Place chicken in a baking dish.
- Spoon the feta mixture evenly over each chicken breast.
- Bake for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and feta is golden and bubbly. Optionally, broil for the last 2-3 minutes for extra color.
- Once done, let the chicken rest for about 5 minutes.
- Prepare your serving platter with greens or roasted vegetables. Slice lemon into wedges for serving.
- Garnish with freshly chopped parsley and serve warm, drizzled with any remaining juices from the baking dish.
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