Calabrian Honey Butter Chicken Recipe

Place thinly sliced shallot in a small heatproof bowl or jar.

In a small saucepan, combine white wine vinegar, water, sugar, and Kosher salt. Warm over medium heat just until sugar and salt dissolve (about 1–2 minutes). Do not boil.

Pour the warm pickling liquid over the shallots, stir to combine, and let cool to room temperature (about 20 minutes). Cover and refrigerate while you prepare the rest; they will be ready to use after 20 minutes and improve if left 1 hour.

In a small bowl, combine labneh (or thick Greek yogurt), honey, lemon zest, lemon juice, a pinch of Kosher salt and a pinch of black pepper.

Whisk until smooth and taste; adjust honey/lemon/salt to balance sweet-tart. Cover and refrigerate until ready to plate.

Heat a small dry skillet over medium heat. Add pistachios and toast, stirring frequently, until fragrant and lightly browned, 2–4 minutes.

Transfer pistachios to a cutting board, let cool briefly, then roughly chop. Toss with flaky sea salt and set aside.

Trim and thinly slice scallions on a diagonal and set aside for garnish.

Pat chicken thighs dry with paper towels. Season both sides with Kosher salt and freshly ground black pepper.

In a large skillet (preferably oven-safe) heat 1 tablespoon olive oil over medium-high heat until shimmering.

Place chicken thighs skin-side down in the skillet and sear without moving until the skin is deep golden brown and crisp, about 6–8 minutes. Reduce heat if browning too quickly.

Flip the thighs and cook the meat side for 2 minutes to develop color.

Lower heat to medium. Add unsalted butter to the pan; once melted, stir in Calabrian chile paste, honey, and 1 tablespoon lemon juice. Spoon the melting butter-honey-Calabrian mixture over the chicken, basting frequently, and cook 1–2 minutes so the glaze thickens slightly.

If using an oven-safe skillet and the thighs are thicker than 1 inch, transfer the skillet to a preheated 375°F (190°C) oven and roast 6–8 minutes until internal temperature reaches 165°F (74°C). If not using the oven, cover the skillet and cook on low until internal temperature reaches 165°F (74°C), about 6–10 minutes, basting occasionally.

Once cooked, remove chicken to a cutting board and let rest 5 minutes. Spoon any remaining glaze from pan over the thighs.

Slice each thigh into 2–3 pieces for small-plate presentation.

Spread a generous tablespoon of lemon-honey labneh onto each serving plate or one small communal plate.

Arrange slices of glazed chicken atop the labneh. Drizzle a little of the reserved Calabrian honey butter glaze around the plate.

Scatter pickled shallot rings over the chicken, sprinkle chopped roasted pistachios, and add sliced scallions.

Finish with a light drizzle of extra-virgin olive oil, a few flakes of sea salt, and serve with lemon wedges on the side for squeezing.