Receitas
Receitas ricas em proteínas
Hot Honey Chicken with Fried Bread and Bitter Greens

Hot Honey Chicken with Fried Bread and Bitter Greens

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

This vibrant high-protein dish brings together bold flavours and satisfying textures for a truly comforting meal. The star is the skin-on chicken thighs, which are roasted to crisp perfection before being finished with a homemade chilli-infused honey. By frying thick slices of bread directly in the savoury pan juices, you create a golden, decadent base that soaks up every drop of the delicious roasting flavour.

Balanced by the sharp, refreshing crunch of endive leaves tossed in lemon juice, this recipe is perfect for an impressive weekend dinner or a nutritious, protein-rich weekday treat. The combination of heat, sweetness, and bitter greens ensures a sophisticated flavour profile that remains incredibly simple to prepare. Serve it warm to fully appreciate the contrast between the sticky honey and the crisp, salty chicken skin.

Ingredients for Hot Honey Chicken with Fried Bread and Bitter Greens

1 dente de alho, finamente ralado
2 colheres de sopa de suco de limão fresco, divididas
4 coxas de frango com pele e osso
Sal kosher
60ml de mel
1 small red chilli, thinly sliced into rounds
2 colheres de sopa de azeite de oliva extra-virgem
2 1/2"-thick slices of bread
2 small endive, leaves separated

How to make Hot Honey Chicken with Fried Bread and Bitter Greens

Preheat oven to 232°C. Mix garlic and 1 tablespoon lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.

Meanwhile, bring honey and chilli to a bare simmer in a small skillet over medium-low. Let hot honey cool.

Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.

Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.

Toss endive in a medium bowl with remaining 1 tablespoon lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.

Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).

Chicken can be marinated 1 day ahead. Cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.