Smoky Hot Honey Chicken Bowls with Mango Salsa
Ready in 30 minutes, these Smoky Hot Honey Chicken Bowls are ridiculously good and so easy to make. They're sweet, spicy and served with a bright and fresh mango salsa.
Servings: 2 servings
Calories: 787kcal
Equipment
- 1 air fryer (see Notes for alternative cooking methods)
- 1 large bowl
- 1 medium bowl
Ingredients
- ½ cup dry white rice
Smoky Hot Honey Chicken
- 1 lb chicken thighs, pounded thin (chicken breast works too)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp smoked chili flakes (see Note 1)
- 1 tsp hot honey seasoning (see Note 1)
- 1 tsp salt
- 1 tbsp plus 1 tsp hot honey
- 1 tbsp plus 1 tsp chili crisp
- Cooking spray
Mango Salsa
- 1 large mango, diced
- 1 jalapeño pepper, seeded and diced (or less if you don't want it spicy)
- 3 tbsp red onion, diced
- 1 medium avocado, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1-2 limes, to taste
- Salt, to taste
Instructions
Smoky Hot Honey Chicken
- Cook the rice in a rice cooker or on the stovetop
- In a bowl or resealable bag, combine the chicken thighs, onion powder, garlic powder, smoked paprika, smoked chili flakes, hot honey seasoning, salt, hot honey and chili crisp and mix until the chicken is well coated (you can do this in advance and marinate the chicken overnight, or freeze it until you're ready to use it)
- Spray an air fryer rack with a little cooking spray then add the chicken pieces (see Note 2 for alternative cooking methods)
- Air fry at 380℉ for 10 mins, then flip and air fry for another 10 (see Note 3)
Mango Salsa
- In a medium bowl, combine all ingredients and mix well
- Serve the rice then top with the chicken and the mango salsa
Notes
Note 1: Smoked chili flakes, also known as Isot or or Urfa pepper, can be found at Turkish grocery stores or on Amazon. If you prefer, you can leave them out. Hot Honey Seasoning can be found in the spice aisle of most grocery stores, but you can leave it out if you can't find it too.
Note 2: If you don’t have an air fryer, you can here are some alternative cooking methods:
- Oven: Bake at 400℉ for 15-20 minutes then flip and bake for another 15-20 minutes
- Stovetop: Heat a large skillet over medium high heat; sear for 1-2 minutes on each side then reduce heat to medium low and cook for 10-12 minutes or until cooked through – if your skillet is on the smaller side, cook the chicken in batches and ensure you don’t crowd the pan or the chicken will steam instead of searing
- Barbecue: Brush a grill with oil; cook the chicken over indirect heat for 10-15 minutes, flipping halfway then move it over to direct heat for 2-3 minutes on each side to sear
Nutrition
Serving: 1 serving | Calories: 787kcal | Carbohydrates: 76g | Protein: 51g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1397mg | Potassium: 1373mg | Fiber: 10g | Sugar: 25g | Vitamin A: 1992IU | Vitamin C: 51mg | Calcium: 72mg | Iron: 3mg