Prepare your taste buds for a flavour explosion with this Spicy Honey Glazed Chicken with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip recipe. This dish combines the sweet and spicy taste of honey glazed chicken with the savoury flavours of cheesy bacon wedges, promising a dining experience that’s both comforting and exciting.
The chicken is coated in a spicy honey glaze, which adds a delightful kick and a hint of sweetness to the meat, and cooked until it’s tender and bursting with flavour.
Adding a touch of indulgence to the dish are the cheesy bacon wedges. These wedges, oven-baked until they’re golden and crispy, are topped with melted cheese and crispy bacon, offering a satisfying crunch and a comforting taste.
To balance out the richness of the dish, the recipe includes a serving of coleslaw and a blue cheese dip. The coleslaw, with its creamy dressing and crunchy vegetables, and the dip, with its tangy and creamy taste, add a refreshing contrast to the meal.
This Spicy Honey Glazed Chicken with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip recipe is an excellent choice for those nights when you want a meal that’s indulgent, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need kitchen shears, grater, baking tray, measuring jug and a frying pan.
Spicy Honey Glazed Chicken with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip
Print RecipeIngredients
- 450g Potatoes
- 60g Monterey Jack Cheese
- 15g Sriracha
- 8g Plain Flour
- 60g Bacon Lardons
- 30g Blue Cheese
- 4 Chicken Thighs
- 1 Bunch of Chives
- 30g Honey
- 30ml Cider Vinegar
- Cajun Spice Mix
- 150g Soured Cream
- 120g Coleslaw Mix
Instructions
Step 1: Preparation
Kick off by preheating your oven to 220°C. Cut the potatoes into 2cm wide wedges (no need to peel). Roughly chop the chives (scissors might make this easier). Grate the Monterey Jack cheese. In a small bowl, combine the honey and sriracha.
TIP: If your honey has hardened, immerse it in a bowl of hot water for 1 min.
On a plate, mix together the flour (see ingredients for amount), Cajun spice mix, salt, and pepper.
Step 2: Cheesy Bacon Wedges
Place the wedges on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Use two baking trays if necessary. Once the oven is hot, roast the wedges on the top shelf until they turn golden, which should take about 25-35 mins. Halfway through, sprinkle the bacon lardons and three quarters of the Monterey Jack over the wedges, then continue baking for the remaining time. Remember to wash your hands and equipment after handling raw meat and ensure the lardons are thoroughly cooked.
Step 3: Blue Cheese Dip
While the wedges are cooking, combine half the soured cream, blue cheese, remaining Monterey Jack, water (see ingredients for amount), and three quarters of the chives in a small bowl. Season with salt and pepper, then mix together well to create your blue cheese dip.
Step 4: Coleslaw and Chicken Preparation
In a medium bowl, combine the remaining soured cream and season with salt and pepper. Add the coleslaw mix and stir to coat, then set your slaw aside. Coat each chicken thigh in the spiced flour, ensuring an even coat all over. Transfer to a clean plate, then repeat with the remaining thighs. Be sure to wash your hands and equipment after handling raw chicken and its packaging.
Step 5: Spicy Glaze
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, place the chicken thighs flat in the pan. Discard any remaining spiced flour. Fry the chicken until browned on each side and cooked through, turning every 2-3 mins for about 12-14 mins. The chicken is cooked when it’s no longer pink in the middle. Once cooked, remove the pan from the heat. Pour in the honey and sriracha mixture and turn the chicken to glaze it in the sauce.
Step 6: Serving
When everything is ready, transfer the glazed chicken to your plates and spoon over any remaining sauce from the pan. Divide the wedges and coleslaw among the plates, then sprinkle with the chives. Serve with a spoonful of the blue cheese dip on the side. Enjoy!
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