Description
A sweet-and-spicy chicken dish finished with salty crumbled feta, bright herbs, and a squeeze of lemon.
Ingredients
- 4 pieces boneless chicken thighs or breasts
- 2 tbsp olive oil or avocado oil (for marinade)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup honey
- 1 tsp chili flakes
- 2 tbsp apple cider vinegar
- 2 tbsp butter or olive oil
- 1 clove garlic, minced
- 1 cup crumbled feta
- 1/4 cup chopped fresh parsley or mint
- 1 tbsp lemon zest or juice
- Optional garnish: toasted sesame seeds, extra chili flakes, lemon wedges
Instructions
- Marinate: Whisk oil, paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl. Toss chicken to coat. Refrigerate for 15–30 minutes. Pat dry before cooking to get a better sear.
- Sear (skillet): Heat a skillet over medium‑high with a splash of oil. Sear chicken 3–5 minutes per side until browned and almost cooked through.
- Roast (oven): Preheat to 400°F (200°C). Roast on a sheet pan for 20–35 minutes depending on thickness; thighs will take less time than thick breasts.
- Make the sauce: Transfer chicken to a plate when it reaches 165°F (74°C) internally, then reduce heat to medium‑low. Add butter or oil to the same pan, sauté minced garlic 30 seconds until fragrant. Stir in honey, chili flakes, and apple cider vinegar. Simmer 1–2 minutes until slightly thickened.
- Finish and rest: Return chicken to the pan and spoon sauce over each piece. Crumble feta on top, scatter herbs and lemon zest, and let rest 3–5 minutes before slicing.
Notes
Store chicken and sauce together in an airtight container for up to 3–4 days. For freezing, cool fully, then freeze in a freezer-safe container for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking/Skillet
- Cuisine: Mediterranean