Hot Honey Crispy Chicken Thighs with Wilted Greens
Shatteringly crisp-skinned chicken thighs dressed in flavorful chili-infused honey are what good dreams are made of-- all without a fryer! The chicken can be paired with any number of sides, but sweet potato puree & gingery wilted greens are a winning choice.
Makes: 4-6 servings
2-½ pounds Dole & Bailey Chicken Tomahawks or bone-in, skin-on chicken thighs (~ 6-8 thighs)
2 teaspoons baking powder
1-½ teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon black pepper, freshly ground
Radishes, sliced thinly, for garnish
Hot Honey Sauce:
⅓ cup honey
1 Thai Chili, sliced thinly
1 each garlic clove, grated finely (optional)
2 teaspoons rice wine vinegar or red wine vinegar
Pureed Sweet Potato:
2-½ pounds sweet potatoes, peeled, chopped into 2” pieces (~3 large potatoes)
½ cup sour cream
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1 tablespoon ginger, minced
1 pound of rainbow chard, kale, or collards, chopped into 1” pieces (~8 cups)
4 tablespoons chicken broth or vegetable broth
¼ teaspoon kosher salt
⅛ teaspoon black pepper, freshly ground
Preheat oven to 450F degrees. If Chicken Tomahawks are unavailable, prepare chicken thighs by partially removing bone using a Forge To Table Petty Knife or Boning Knife. Slide the bone around so it is pointing out from the meat, and carefully scrape as much meat away from the bone as possible to recreate the ‘Tomahawk’ shape (optional).
Use paper towels to dry the chicken thigh as much as possible. In a small bowl, mix together baking powder, 1-½ teaspoons salt, smoked paprika, and pepper, and coat chicken evenly. Use a small piece of aluminum foil to cover the bone (optional). Place a cooling rack on a sheet tray and spray with nonstick spray. Transfer chicken skin-side up onto the tray. Place in the oven and bake until chicken is crispy, browned, and registers 165F degrees, about 30 minutes. Remove chicken from the oven and let rest uncovered. Save any pan drippings for the greens.
While chicken is roasting, bring honey, sliced chile, grated garlic (optional), and vinegar to a bare simmer in a small skillet over low heat. Remove from heat and cool. It will continue to infuse.
Use a Forge To Table Nikiri Vegetable Knife to chop the peeled sweet potatoes. Place into a large pot and cover with at least 2 inches of cold water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are soft. Drain and using a ricer, masher, or blender, puree potatoes with sour cream and salt until smooth. Add water or broth to adjust consistency, if needed. Cover to keep warm.
In a large skillet, heat any pan juices from the chicken and olive oil over medium-high heat. Once it’s shimmering, add minced ginger and cook until fragrant, about 30 seconds. Add chopped greens, and cook, stirring constantly, until they start to wilt. Add chicken broth or vegetable broth and cook until everything melds together, and liquid ios almost evaporated, about 3 minutes. Season with kosher salt and pepper.
To assemble plates, swirl some sweet potato puree on the plate, topped with some wilted greens. Dip crispy chicken thighs in the chili-honey mixture, and place on top of the greens before garnishing with a few thin slices of radish. Enjoy!
This recipe can be made with skin-on chicken breasts as well, just reduce the cooking time to about 20-25 minutes, ensuring that chicken reaches 165F degrees.
Recipe by Sam Burgess
Forge To Table
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