Best 4 Honey Smoked Chicken With Sweet Chile Sauce Recipes

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Indulge in a tantalizing culinary journey with our honey-smoked chicken glazed with a sweet and tangy chile sauce. This delectable dish combines the smoky, succulent flavors of chicken perfectly complemented by a homemade sweet chile sauce, creating a harmony of flavors that will tantalize your taste buds. Prepared with a blend of aromatic spices, the chicken is smoked to perfection, resulting in a tender and juicy texture. The accompanying sweet chile sauce, crafted with fresh chiles, honey, and a touch of acidity, adds a delightful sweetness with a hint of heat, elevating the chicken to a new level of flavor. Get ready to embark on a sensory adventure as you explore this mouthwatering dish, perfect for any occasion. Additionally, discover variations of this recipe using different cooking methods, including a flavorful roasted version and a quick and easy air-fryer option.

Let's cook with our recipes!

EASY SWEET CHILI CHICKEN



Easy Sweet Chili Chicken image

Easy sweet chili chicken is your answer to a quick weeknight dinner. Makes incredible leftovers and the homemade sweet chili sauce is so versatile!

Provided by Sally

Categories     Dinner

Time 50m

Number Of Ingredients 10

1/2 cup (120ml) warm water
1/2 cup (180g) honey
1/4 cup (60ml) rice vinegar
1 and 1/2 Tablespoons (12g) cornstarch
2 teaspoons minced garlic
2 teaspoons crushed red pepper
1 teaspoon Sriracha
1 teaspoon salt
4 skinless boneless chicken breasts, cut into 2 inch pieces
sesame seeds and green onion for garnish

Steps:

  • Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray- I use a 10-inch casserole dish. Anything around this size works.
  • Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
  • Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
  • Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
  • Sprinkle sesame seeds and green onion on top and serve the chicken with sauce from the pan. Store leftovers in the refrigerator for up to 5 days.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE



Smoked Whole Chicken with Honey BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 19

1/4 cup dark brown sugar
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika (hot or mild, whichever you prefer)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
4 tablespoons softened butter
One 2- to 3-pound whole chicken
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Steps:

  • For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
  • Preheat your smoker or grill to 275 degrees F.
  • If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
  • Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
  • Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
  • While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
  • Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS



Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

  • Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
  • On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
  • Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

CHICKEN WITH SWEET CHILI SAUCE



Chicken With Sweet Chili Sauce image

Yes, what else...another recipe using Mae Ploy's sweet chili sauce. This is a stovetop recipe, but am certain grilling would be wonderful. Should you want a superior sauce even to Mae Ploy's, see recipe #457035.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 5

1/2 cup sweet chili sauce (Mae Ploy)
1/2 cup soy sauce
1 garlic, minced
peanut oil or vegetable oil
3 chicken breasts, boneless, skinless (4-5 ounces each)

Steps:

  • In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
  • To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
  • Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

Nutrition Facts : Calories 308, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2776, Carbohydrate 9.3, Fiber 0.8, Sugar 1, Protein 36.5

Tips:

  • Use a good quality honey: The honey you use will have a big impact on the flavor of your chicken. Look for a honey that is dark and amber-colored, as this will have a richer flavor than lighter honeys.
  • Don't overcrowd the pan: When you're searing the chicken, make sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
  • Use a meat thermometer: The best way to ensure that your chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, and cook until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest: Once the chicken is cooked, let it rest for a few minutes before slicing it. This will allow the juices to redistribute, resulting in a more tender and flavorful chicken.

Conclusion:

Honey smoked chicken with sweet chile sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is juicy and flavorful, and the sweet chile sauce adds a perfect balance of sweetness and heat. Whether you're serving it for a weeknight dinner or a special occasion, this dish is sure to be a hit.

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