Sugar-Free Hot Honey Chicken
Elevate your dinner game with this irresistible Sugar-Free Hot Honey Chicken recipe, a guilt-free twist on a classic favorite. Tender, juicy chicken thighs are perfectly seared until crispy, then baked to perfection in a sweet and spicy glaze made with apple cider vinegar, garlic, smoked paprika, and a touch of erythritol or monk fruit sweetener. Infused with a kick of chili flakes and hot sauce, this low-carb, keto-friendly dish delivers all the flavor without the sugar. Ready in just 40 minutes, this easy one-skillet meal is ideal for busy weeknights or a sophisticated weekend dinner. Serve with roasted vegetables or a crisp green salad for a well-balanced and flavor-packed feast!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Apple cider vinegar
- 0.5 teaspoon Chili flakes
- 1 tablespoon Erythritol or monk fruit sweetener
- 2 tablespoons Water
- 1 tablespoon Hot sauce
Instructions
Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
In a large oven-safe skillet, heat the olive oil over medium-high heat on the stovetop.
Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is crispy and golden brown. Flip the thighs and sear the other side for another 3 minutes.
Remove the chicken from the skillet and set aside on a plate.
To the same skillet, add garlic powder and smoked paprika and sauté for about 30 seconds until fragrant.
Reduce the heat to low and add apple cider vinegar, chili flakes, erythritol or monk fruit sweetener, water, and hot sauce. Stir and let it simmer for 2-3 minutes until slightly thickened.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over them.
Transfer the skillet to the preheated oven and bake for about 20 minutes until the chicken is cooked through and juices run clear.
Remove from the oven, let it rest for 5 minutes, then serve the chicken with the sauce spooned over the top.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1567 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
