Let me paint a picture for you: succulent pieces of perfectly charred chicken, sweet and spicy honey, all nestled beside golden roasted sweet potatoes and vibrant quinoa. It sounds like a delicious dream, right?
Well, this Hot Honey Chicken Plate recipe is making that dream a reality! Inspired by the beloved plate at Sweetgreen, this homemade version captures all that blackened goodness without your wallet spontaneously combusting!
My husband is the mastermind behind our family’s obsession with Sweetgreen’s hot honey chicken plate. Every time he takes a bite, his eyes light up like Christmas came early. So, naturally, recreating this magical plate at home became a thrilling little adventure in our kitchen! While the process is delightfully straightforward, each component sings its own delicious aria. From the marinated chicken breasts—because they grill up nice and juicy—to the sweet potato wedges that we can’t get enough of, each bite is a dance of flavor and texture.
Why You’ll Love This Recipe
There are countless reasons to fall head over heels for this recipe! Besides saving some serious cash, what you’ll adore most is the balance of flavors. Let’s chat about that smoking hot honey dressing—it’s a parade of sweet, spicy, and tangy notes, and it makes everything it touches into the culinary equivalent of a standing ovation! This meal is truly an explosion of flavors that will tickle your taste buds and leave you wanting more.
If you’re anything like me and adore meal prepping, this recipe is your new best friend. Roasting sweet potatoes and frizzling shallots can be done in advance. Plus, the combinations you’ll explore with this dish are boundless. Whether you whisk that hot honey dressing onto an edamame salad or crown a quinoa bowl with frizzled shallots, this recipe is as versatile as it is delicious!
Ingredients Overview
Let’s chat about the key players in this mouthwatering Hot Honey Chicken Plate. Each ingredient not only brings its own unique flavor to the table but also contributes to the overall balance and texture of the dish. So, here’s what you’ll need and some handy tips for each one:
- Chicken Breasts: We opted for chicken breasts as they’re leaner and cook up beautifully when marinated. If you’re a fan of more tender and juicy cuts, feel free to swap in chicken thighs. The marinade works wonders for both!
- Quinoa: Ah, quinoa! Nutty, fluffy, and full of protein. Cooking it in broth adds layers of flavor that you just don’t get with water. No quinoa at home? Brown rice or farro make fabulous alternatives.
- Sweet Potatoes: These beauties bring a natural sweetness that perfectly complements the spicy kick of our hot honey. Cut them into uniform pieces to ensure even roasting. And if you’re curious about other ways to enjoy them, you might want to explore this delicious Sweet Potato Cornbread recipe.
- Carrot and Cabbage Slaw: Crisp and refreshing, this slaw adds the perfect crunch. You can use pre-shredded mixes to save time, or play around with purple cabbage for a pop of color.
- Hot Honey Dressing: This is the icing on the cake—or rather, the drizzle on the chicken! The sweet heat is a game-changer, and if you’re feeling experimental, try using our dressing with new dishes, like a fresh salad or as a dip.
- Frizzled Shallots: They’re like crispy onions’ fancier cousin. Frying them till golden transforms ordinary shallots into extraordinary crispy bits—perfect for topping just about anything!
Success Tips & Tricks
Now, who doesn’t love a good secret trick in the kitchen? These little nuggets of wisdom will make your Hot Honey Chicken Plate come together with ease and flair:
- Marinating the Chicken: Overnight marination is the golden ticket here. Let that spicy, tangy mix soak in deeply for flavor-packed chicken. Short on time? A quick hour will still do wonders.
- Mastering the Grill: Grilling your chicken to charred perfection adds a smoky depth. Keep the heat moderately high and use a clean, oiled grate to prevent sticking.
- Perfectly Cooked Quinoa: Rinse quinoa before cooking to remove its natural saponin coating, which can be bitter. Cook it in a flavorful broth and let it rest post-cooking—a little steam time fluffs it right up!
- Roasting Sweet Potatoes: Spread them out evenly on a baking sheet to avoid steaming (no one wants soggy taters here!). A hot oven at 425°F caramelizes their sugars beautifully.
- Frizzling Shallots: Patience is key. Start with cold oil, slowly bring it up to temp, and watch as those shallots turn golden brown. They crisp up further as they cool, so resist the urge to overdo it in the pan.
With these tips in your apron pocket, you’re all set to make this scrumptious creation yours. And remember, don’t hesitate to play with flavors and ingredients. Whether you want to mix and match the components or simplify the process, it’s all about making it work for you. Oh, and if you’re looking for more versatile meal ideas, our Chicken Ranch Wraps might be your next weeknight hero!
Step-by-Step Instructions
Now let’s roll up our sleeves and get cooking. This Hot Honey Chicken Plate might sound like a fancy dinner out, but you’ll soon discover it’s surprisingly simple to whip up in your own kitchen. Let’s break it down, shall we?
Marinating the Chicken
- Prepare the Marinade: Combine olive oil, balsamic vinegar, garlic, paprika, and a kick of cayenne pepper in a mixing bowl. It’s a simple yet flavorful mix that’ll elevate your chicken to new heights.
- Coat the Chicken: Place your chicken breasts in a resealable bag or container. Pour the marinade over the chicken, ensuring it’s completely coated. For best results, let it marinate in the fridge overnight. If you’ve got just an hour, you’ll still infuse plenty of flavor!
This marinating technique works wonders in dishes like our Street Corn Chicken Rice Bowl, too. You might want to give that one a try sometime!
Grilling the Chicken
- Preheat Your Grill: If you’re using an outdoor grill, preheat it to medium-high. For indoor cooking, a grill pan will do the trick. Make sure the grates or pan are oiled to prevent sticking.
- Grill to Perfection: Place your marinated chicken on the hot grill. Aim for 6-7 minutes on each side, turning once, until it’s beautifully charred and cooked through. Let rest before slicing.
The charring adds a hint of smokiness you might recognize from these delicious Biscuits and Gravy—though, maybe with a bit less danish pastry flair!
Cooking Quinoa
- Rinse the Quinoa: Before cooking, rinse your quinoa under cold water to remove any bitterness. This is a crucial step you don’t want to skip.
- Simmer in Broth: In a medium saucepan, combine the rinsed quinoa with chicken or vegetable broth. Bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the liquid is absorbed. Let it steam for a few minutes more off the heat for extra fluffiness.
Roasting Sweet Potatoes
- Prepare the Potatoes: Peel and cube the sweet potatoes, aiming for uniform sizes for even cooking. Toss with a drizzle of olive oil, salt, and pepper.
- Roast to Perfection: Spread the cubes on a baking sheet in a single layer. Bake at 425°F for about 25-30 minutes, shaking the pan halfway through. You’re looking for edges that caramelize into crispy bites.
Roasted sides are always a hit, and if you’re looking to mix things up a bit, try these Roasted Parmesan Green Beans for a delightful twist!
Assembling and Finishing Touches
- Mix the Slaw: In a large bowl, toss shredded carrots and cabbage with a squeeze of lemon juice and a dash of salt. It’s a refreshing complement to the rich flavors of the chicken and potatoes.
- Arrange the Plate: Start with a bed of quinoa, add the roasted sweet potatoes, then sliced grilled chicken. Top with the carrot-cabbage slaw.
- Drizzle and Sprinkle: Generously drizzle with your homemade hot honey dressing, and finish with a sprinkle of crispy frizzled shallots for that irresistible crunch.
Recipe Variations or Uses
This Hot Honey Chicken Plate is as versatile as it is delicious. Feel free to get creative with it!
- Different Dressings: If the hot honey dressing isn’t doing it for you, why not try a balsamic glaze or herb vinaigrette for a softer touch?
- Mixing Grains: Swap quinoa out for farro, brown rice, or even a mix of ancient grains for added texture and nutrition.
- Play with Proteins: The marinade is just as delightful on tofu or pork, offering a world of flavors for every preference.
- Standalone Components: The slaw can stand as its own side dish, perfect for barbecues or lunchtime sandwiches.
These components can be a delightful addition to various meals, akin to how a staple like our grilled chicken fits perfectly in nearly any dish. Whatever you choose, embrace your creativity!
FAQ Section
Can I make this recipe vegetarian? Absolutely, friend! Choose tofu or tempeh as great plant-based alternatives to chicken. Marinate them the same way, and grill or pan-fry to your preferred level of crispiness. I promise you won’t miss the meat!
What if I can’t handle the heat? What a great question! If the idea of “hot” honey makes you gulp, there’s no need to sweat it. You can mellow the heat by reducing the cayenne or swapping it with a milder spice like smoked paprika. Sweetening the deal with more honey is also a winning choice.
Is it possible to prep any components in advance? Oh, you betcha! The frizzled shallots keep wonderfully at room temp for 2 days, so go ahead and make them ahead of time. Roast and freeze those sweet potatoes, or cook the quinoa the night before, and you’re halfway to slinging up an easy-peasy dinner in no time!
How long can I store leftovers? Handy question! Seal any leftovers in airtight containers for up to 3 days in the fridge. If you want to extend the joy of a future meal, the chicken and sweet potatoes freeze beautifully for up to 2 months. That means more Hot Honey goodness even on a lazy day.
You’ve just embarked on a tasty culinary journey, and I can’t wait for you to dig into your homemade Hot Honey Chicken Plate. Remember, it’s all about exploring flavors and having fun in your kitchen. Share your creations by tagging me on social media—I’m always keen to see how you make these recipes your own!
Whether you stick strictly to the script or you’re feeling inspired to tinker with some new ingredients, every dish you create is a wonderful leap on your cooking adventure. And hey, if you’ve got a hankering for dessert afterward or just want to sneak in a sweet bake, try whipping up the delightful snickerdoodle cobbler. It’s the perfect sugary dance partner to your spicy main.
Until next time, keep playing in the kitchen, enjoying the taste explosions, and most importantly, have fun! Can’t wait to bake and cook alongside you through our screens. ✨
hot honey chicken plate (sweetgreen dupe)
Ingredients
Blackened Chicken:
- 2 pounds chicken breast or thighs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1/2 heaping teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes
Sweet potatoes:
- 1 pound sweet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon nutritional yeast
Hot Honey Dressing:
- 1/4 cup olive oil
- 1/4 cup dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1 teaspoon red pepper flakes
Cabbage-carrot Slaw:
- 4 cups cabbage
- 1 1/2 cups shredded carrot
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/2 Juice of lime
Quinoa
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable or chicken broth/stock
Instructions
- Marinate the chicken. In a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours.
- Roast your sweet potatoes. Wash your sweet potatoes, then cut them into roughly 1″ rounds and quarter each round. In a mixing bowl, toss with olive oil and spices until evenly coated, then move to a sheet pan and place in a preheated 400°F oven for roughly 25-30 minutes, tossing them halfway through.
- Make the quinoa. While your sweet potatoes are cooking, add quinoa to a pot and add broth or water, then cook according to package directions.
- Make the slaw. Slice cabbage thinly. Grate carrots or use pre-shredded carrots, and combine cabbage, carrots, and the rest of the slaw ingredients in a mixing bowl.
- Cook the chicken. At this point, your chicken should have been in the fridge for at least 30 minutes. We’d recommend marinating for about 2-3 hours for maximum flavor, but you can take it out now and move it to the grill or a grill pan over medium-high heat. Make sure there’s a high heat oil in your grill pan or that your grill grates are well lubricated. Cook until one side is blackened (about 6-8 minutes) then flip and cook for another 6-8 minutes. The chicken should reach an internal temperature of around 165°F. Let it rest for a few minutes, then cut into roughly 1″ x 1″ pieces.
- Make the hot honey dressing: In a mixing bowl, combine all of the dressing ingredients and whisk vigorously to combine.
- Assemble. Add a cup of quinoa to a plate, add a few pieces of chicken and sweet potato, a half cup of slaw, pour over as much dressing as you like, and top with crispy shallots.
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