Hot Honey Chicken

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  2 tsp Chili powder
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  2 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.3 tsp Cayenne Pepper, Ground
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  1.5 tsp 1½ teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 tbsp Butter
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  0.5 cup Honey
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  2 tbsp Sriracha sauce
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  1 tbsp Vinegar, Apple Cider

Instructions

1. 1In a small bowl, combine the chili powder, granulated garlic, onion powder, cayenne pepper, kosher salt, and black pepper to make the spice rub. Set aside.
2. 2Pat the chicken dry with paper towels. Drizzle with 1 tablespoon extra-virgin olive oil and rub the spice mixture evenly over both sides of each piece.
3. 3Heat a large skillet over medium-high heat for 2 minutes until hot. Place the chicken in the skillet and cook 6–8 minutes until the underside is deep golden brown, then flip.
4. 4While the chicken cooks, melt 4 tablespoons salted butter in a small saucepan over medium-low heat. Whisk in the honey, Sriracha, and apple cider vinegar until fully combined and smooth. Pour half the sauce into a separate bowl and reserve for serving.
5. 5Brush the chicken generously with the remaining hot honey sauce. Continue cooking 5–7 minutes, brushing with additional sauce and turning occasionally, until the internal temperature reaches 165°F on an instant-read thermometer and the glaze is caramelized and sticky.
6. 6Remove the chicken from heat and let rest 2 minutes before slicing or portioning.
7. 7Divide the chicken evenly into 4 meal-prep containers. Drizzle each portion with the reserved hot honey sauce, or store the sauce in a small separate container on the side. Refrigerate up to 4 days.