Hot Honey Garlic & Aleppo Chicken Thighs and Drumsticks
Hot Honey Garlic & Aleppo Chicken Thighs and Drumsticks
Ingredients
For the Chicken
- 3 pounds chicken pieces, thighs and drumsticks preferred
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon white or black pepper
- 2 teaspoons paprika
- 1 tablespoon Sweet Heat Honey Aleppo pepper, or 2 tablespoons honey and a pinch of crushed red pepper flakes
- 2 tablespoons soy sauce, or Tamari
- 4 garlic, cloves, crushed
- 1/4 cup fresh parsley, chopped
For Cooking and Garnish
- 2 tablespoons olive oil, plus more as needed for frying
- 1/4 cup fresh parsley, chopped, for garnish
- 1 lime, for squeezing
Instructions
- 1
Prepare the chicken drumsticks by butterflying them. To do this, make a small slit down the center of each drumstick, then carefully cut along the side of the bone on each side to open them up, creating a butterfly shape. Leave the bone in.
⏱️ 10 min
- 2
In a large bowl, combine the prepared chicken pieces with 2 tablespoons of olive oil, kosher salt, white or black pepper, paprika, Sweet Heat Honey Aleppo pepper (or honey and crushed red pepper flakes), soy sauce, and crushed garlic. Toss well to ensure all chicken pieces are thoroughly coated.
⏱️ 5 min
- 3
Stir in the 1/4 cup of chopped fresh parsley into the chicken mixture.
⏱️ 1 min
- 4
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally up to 8 hours, to allow the flavors to meld.
⏱️ 60 min
- 5
Approximately 1 hour before you plan to cook, remove the marinated chicken from the refrigerator and let it come to room temperature. This helps ensure more even cooking.
⏱️ 60 min
- 6
Heat a large skillet or cast iron pan over medium to medium-high heat. Add a few tablespoons of olive oil, enough to generously coat the bottom of the pan.
⏱️ 2 min
- 7
Once the oil is shimmering, add the chicken pieces to the pan in batches, being careful not to overcrowd the pan. Cook for approximately 7-8 minutes per side, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
⏱️ 24 min
- 8
Remove the cooked chicken from the pan and transfer to a serving platter. Repeat with any remaining chicken, adding more olive oil to the pan if needed.
⏱️ 3 min
- 9
Garnish the cooked chicken with additional fresh chopped parsley or cilantro and a squeeze of fresh lime juice before serving. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Garlic & Aleppo Chicken Thighs and Drumsticks
For the Chicken
- 3 pounds chicken pieces, thighs and drumsticks preferred
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon white or black pepper
- 2 teaspoons paprika
- 1 tablespoon Sweet Heat Honey Aleppo pepper, or 2 tablespoons honey and a pinch of crushed red pepper flakes
- 2 tablespoons soy sauce, or Tamari
- 4 garlic, cloves, crushed
- 1/4 cup fresh parsley, chopped
For Cooking and Garnish
- 2 tablespoons olive oil, plus more as needed for frying
- 1/4 cup fresh parsley, chopped, for garnish
- 1 lime, for squeezing
Instructions
- 1
Prepare the chicken drumsticks by butterflying them. To do this, make a small slit down the center of each drumstick, then carefully cut along the side of the bone on each side to open them up, creating a butterfly shape. Leave the bone in.
⏱️ 10 min - 2
In a large bowl, combine the prepared chicken pieces with 2 tablespoons of olive oil, kosher salt, white or black pepper, paprika, Sweet Heat Honey Aleppo pepper (or honey and crushed red pepper flakes), soy sauce, and crushed garlic. Toss well to ensure all chicken pieces are thoroughly coated.
⏱️ 5 min - 3
Stir in the 1/4 cup of chopped fresh parsley into the chicken mixture.
⏱️ 1 min - 4
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally up to 8 hours, to allow the flavors to meld.
⏱️ 60 min - 5
Approximately 1 hour before you plan to cook, remove the marinated chicken from the refrigerator and let it come to room temperature. This helps ensure more even cooking.
⏱️ 60 min - 6
Heat a large skillet or cast iron pan over medium to medium-high heat. Add a few tablespoons of olive oil, enough to generously coat the bottom of the pan.
⏱️ 2 min - 7
Once the oil is shimmering, add the chicken pieces to the pan in batches, being careful not to overcrowd the pan. Cook for approximately 7-8 minutes per side, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
⏱️ 24 min - 8
Remove the cooked chicken from the pan and transfer to a serving platter. Repeat with any remaining chicken, adding more olive oil to the pan if needed.
⏱️ 3 min - 9
Garnish the cooked chicken with additional fresh chopped parsley or cilantro and a squeeze of fresh lime juice before serving. Enjoy!
⏱️ 2 min