Hot Honey Chicken Thighs with Fried Bread
These hot honey chicken thighs are juicy and savory, glazed with a spicy-sweet honey and chile sauce brightened by lemon. Crispy fried bread soaks up the flavorful juices, while fresh endive adds a crisp, slightly bitter contrast.
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Ingredients
- 1 garlic clove finely grated
- 1½ tablespoons fresh lemon juice divided
- 4 skin-on bone-in chicken thighs
- Kosher salt
- 3 tablespoons honey slight increase for better glaze
- 1 small red chile thinly sliced into rounds
- 2 tablespoons extra-virgin olive oil
- 2 slices bread ½-inch thick
- 2 small endive leaves separated
Instructions
- Preheat oven to 450°F.
- Mix garlic and 1 tbsp lemon juice. Toss chicken with mixture and salt. Marinate 20 minutes to 1 hour.
- Simmer honey and chile over medium-low until fragrant. Remove from heat and cool.
- Heat oil in skillet. Cook chicken skin side down until browned, 8–10 minutes.
- Transfer to oven. Bake until cooked through, 16–20 minutes. Transfer chicken to plate.
- Fry bread in pan juices until golden, 2 minutes per side. Drain on paper towels, season with salt.
- Toss endive with remaining lemon juice and skillet fat or olive oil. Season with salt.
- Tear bread, poke holes, and arrange on plates. Top with chicken, endive, and drizzle with hot honey. Serve.