Kickin Chicken Recipe

Prep the chicken

Trim any excess fat from the chicken thighs and pat them dry with paper towels. If thighs are very large, cut into 1.5–2 inch pieces for quicker cooking and easier serving.

Make the marinade

In a medium bowl combine olive oil, lime juice, soy sauce, hot sauce, honey, minced garlic, smoked paprika, cayenne, ground cumin, kosher salt and black pepper. Whisk until well combined.

Marinate

Place chicken in a zip-top bag or shallow dish and pour marinade over it, massaging to coat. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15 minutes.

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil or nonstick spray if using a skillet. Remove chicken from marinade (discard leftover marinade) and place pieces in a single layer without crowding. Cook 4–5 minutes per side for thighs or until internal temperature reaches 165°F (74°C) and exterior is nicely charred. If pieces are thick, cover pan for 1–2 minutes toward the end to ensure doneness. Transfer cooked chicken to a plate and let rest 5 minutes.

While chicken rests, melt the butter in the same skillet over medium heat, scraping up any browned bits. Stir in hot honey and lime juice, simmer 30–45 seconds until slightly thickened. Remove from heat and stir in chopped cilantro and sliced green onions.

Return the chicken to the pan and toss gently in the sauce until evenly coated, about 1 minute. Taste and adjust heat or sweetness by adding extra hot sauce or a pinch of cayenne if desired.

Divide rice, quinoa or warmed tortillas among plates. Add shredded lettuce or slaw if using. Top with the sauced Kickin Chicken. Garnish with lime wedges and crumbled queso fresco or feta. Serve extra hot sauce on the side.

Leftovers: Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or in a 325°F oven until warmed through.