HONEY HOT SAUCE CHICKEN RECIPES

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HONEY & HOT SAUCE CHICKEN STRIPS RECIPE - FOOD.COM



Honey & Hot Sauce Chicken Strips Recipe - Food.com image

Make and share this Honey & Hot Sauce Chicken Strips recipe from Food.com.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves (about 1 1/2 lbs)
salt & freshly ground black pepper
1 tablespoon vegetable oil
6 tablespoons honey
5 teaspoons hot pepper sauce (like Frank's or Tabasco brands)
fresh lemon juice (about 1 teaspoon or to taste) (optional)

Steps:

  • Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch. Season pieces on both sides with salt and pepper to taste.
  • In large skillet over medium-high heat, heat oil. Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so.
  • Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using. Taste and adjust ingredients as needed.
  • Transfer chicken to cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.

Nutrition Facts : Calories 256.3, FatContent 4.9, SaturatedFatContent 0.8, CholesterolContent 68.4, SodiumContent 233.2, CarbohydrateContent 26.1, FiberContent 0.1, SugarContent 25.9, ProteinContent 27.4

HOT-SAUCE-AND-HONEY-CHICKEN DIP RECIPE | SOUTHERN LIVING



Hot-Sauce-and-Honey-Chicken Dip Recipe | Southern Living image

This sweet and spicy dip recipe uses a store bought rotisserie chicken and your trusty slow cooker—could it get any easier? Using the rotisserie chicken helps this recipe come together with just 20 minutes of prep time, and your slow cooker will do the rest of the work. Hot sauce and chicken are two game day staples, and this dish brings the two together to create a crowd-pleasing dip that everyone will love. When picking a pepper for your dip, keep in mind that in general the larger the pepper, the less spicy it will be. If you often find yourself in tears when chopping onions, place it in the refrigerator for a couple of hours, or the freezer for 30 minutes, until you are ready to chop it. This may alleviate some of the pain. If you are expecting a large game day crowd, we suggest that you double this recipe and grab and extra bag of chips. Once your guests have one bite, they will be coming back for more.

Provided by Southern Living

Categories     Slow Cooker

Total Time 3 hours 20 minutes

Yield Makes 6 cups

Number Of Ingredients 11

2 teaspoons olive oil
1/2 cup chopped onion (1 small onion)
1/2 cup cup chopped red bell pepper (1 small bell pepper)
3 cups shredded cooked chicken (from 1 rotisserie chicken)
1 (8-oz.) package cream cheese, softened and cubed
4 ounces Monterey Jack cheese, shredded (about 1 cup)
1/2 cup Sriracha chili sauce
1/4 cup honey
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 tablespoons chopped fresh chives, plus more for garnish
Tortilla chips, celery sticks, or corn chips

Steps:

  • Heat oil in a small nonstick skillet over medium-high. Add onion and bell pepper, and cook, stirring often, until vegetables are tender, 4 to 5 minutes.
  • Combine onion mixture, chicken, cream cheese, Monterey Jack cheese, Sriracha, and honey in a 2- to 3-quart slow cooker. Cover and cook on LOW 2 1/2 hours. Stir mixture, and sprinkle with Cheddar cheese. Cover and cook on LOW until Cheddar melts, about 30 minutes. Add chives, and stir until mixture is thoroughly combined. Garnish with additional chives, if desired. Serve with tortilla chips, celery sticks, or corn chips.

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HONEY & HOT SAUCE CHICKEN STRIPS RECIPE - FOOD.COM
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This sweet and spicy dip recipe uses a store bought rotisserie chicken and your trusty slow cooker—could it get any easier? Using the rotisserie chicken helps this recipe come together with just 20 minutes of prep time, and your slow cooker will do the rest of the work. Hot sauce and chicken are two game day staples, and this dish brings the two together to create a crowd-pleasing dip that everyone will love. When picking a pepper for your dip, keep in mind that in general the larger the pepper, the less spicy it will be. If you often find yourself in tears when chopping onions, place it in the refrigerator for a couple of hours, or the freezer for 30 minutes, until you are ready to chop it. This may alleviate some of the pain. If you are expecting a large game day crowd, we suggest that you double this recipe and grab and extra bag of chips. Once your guests have one bite, they will be coming back for more.
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