Superbowl Spicy Honey Glazed Chicken

This super-easy Superbowl spicy honey glazed chicken recipe also includes recipes for cheesy bacon wedges, blue cheese dip and coleslaw for a satisfying street-food-style halftime feast.

A Superbowl food recipe idea

Dear reader, you’ll never believe it, but… true story… I watched my very first, ever, American football game on the telly the other week. 

and I enjoyed it!

Tampa Bay Buccaneers played the Green Bay Packers, winning 31-26 which means they’re off to the Superbowl!

This means I get to make Superbowl food!

I’ve been following quite a few American food bloggers over the years, and they’re rather keen on Superbowl/Game Day food. I never really got it until now, but I can now see how at halftime, a great platter of moreish food would be welcome.

Comfort food at its finest 

This complete meal ticks all the boxes for comfort food.

First, you’ve got sticky, spicy-sweet honey glazed chicken thighs, deliciously moist and packed full of flavour and zing.

Then, you’ve got the bacon and cheddar cheese-loaded potato wedges, providing a carb fix with perfection.

To dip, an incredibly moreish blue cheese dip made with soured cream, blue cheese and mature cheddar. This dip, oh my goodness, with those cheesy bacon wedges? Heaven!

To finish off, a crispy crunchy coleslaw that takes just seconds to make.

If you’re tuning in to the Superbowl, or just fancy something different for a weekend dinner at home, I’d really recommend you give this recipe a try.

It’s super easy to make and really rather moreish. 

What you’ll need for this Superbowl meal for two

• Potatoes – use one good-sized potato per person, cut into 8 chunky wedges. Opt for Maris pipers or rooster potatoes for the best wedges, and there’s no need to peel them first.
• Rapeseed oil – for cooking the potato wedges and a little drizzle for frying the spicy honey glazed chicken.
• Cheddar cheese – most goes on the cheesy bacon wedges and a little goes into the blue cheese dip. Opt for a vintage mature variety for maximum flavour.
• Bacon lardons – for the cheesy bacon wedges. To make them extra crispy you can fry them in advance, sprinkling over the melted cheese on the wedges for the last five minutes of cooking.
• Chicken thighs – packed full of flavour because they’re muscles that move, chicken thighs are super quick to cook.
• Plain flour – to dredge the chicken thighs before cooking. 
• Cajun seasoning – to season the chicken thighs. Substitute with your favourite barbecue seasoning if desired.
• Sriracha – this hot sauce gives a wonderful warming kick to the chicken. Adjust quantities to your liking.
• Honey – used for the chicken glaze for its sweet flavour.
• Apple cider vinegar – an acid to balance out the hot/sweet flavours in the sauce. 
• Soured cream – half for the blue cheese dip and a half for the coleslaw. 
• Blue cheese – with a slightly spicy and salty flavour the blue cheese dip is perfect for cooling down the fire of the spicy honey glazed chicken.
• Water – to thin the blue cheese dip.
• Chives – a pop of colour in both the blue cheese dip and to garnish the chicken before serving.
• Coleslaw mix – an equal blend of carrot, red cabbage and white cabbage. 

How to make cheesy bacon potato wedges

1. Cut your unpeeled, washed potatoes in half lengthwise, twice and then cut each quarter into 8ths.
2. Cover the potato wedges in cold, salted water and leave to soak for 20 minutes.
3. Drain and pat the wedges dry.
4. Return the wedges to a dry bowl, drizzle in oil and season well with salt and pepper.
5. Arrange the potato wedges on a baking tray and bake for 20 minutes until golden.
6. Turn the wedges over and sprinkle with bacon and grated mature cheddar cheese. Return the wedges to the oven for another 10-15 minutes.

How to make spicy honey-glazed chicken

1. Sprinkle the flour and Cajun seasoning onto a small plate. Season with salt and pepper.
2. Dredge chicken in the seasoned flour.
3. Mix together the sriracha, honey and apple cider vinegar in a small bowl.
4. Heat oil in a saute pan and fry the seasoned chicken for 12-14 minutes, turning every 3 minutes.
5. Remove the chicken from the heat and pour in the spicy honey glaze, turning the chicken to coat.
6. Serve garnished with fresh chives.

Recipe tips

• Substitute the Cajun seasoning for your favourite barbecue spice blend. 
• Make this recipe with chicken breasts, increasing the cooking time accordingly. The internal temperature of the chicken will be 75 °C/ 165 °F when it is cooked. 
• Leave the chicken to sit in the pan while you plate up the cheesy bacon wedges, blue cheese dip and coleslaw. By this time the sauce will have thickened slightly and will coat the chicken thighs beautifully.
• Use a firm white potato for the wedges, Maris Pipers or Rooster potato varieties work well. There’s no need to peel them either. 

Can I make this recipe with chicken wings?

You could also make this recipe with chicken wings or drumsticks. Double the recipe for the seasoned flour, dredge a half a kilo of chicken wings (halved at the joint) or six chicken legs and bake in a 200 °C/ 400 °F oven for 30-40 minutes. Coat in the spicy honey glaze when cooked and serve! 

Chicken thighs vs. breasts

The dark meat of a chicken thigh contains more nutrients than the leaner chicken breast. They’re both good sources of lean protein, but because the thigh muscle is a working muscle on the animal, it contains greater quantities of myoglobin, an oxygen-carrying protein. It also contains more iron, zinc, riboflavin, thiamine, and vitamins B6 and B12. 

Chicken thighs are a more fatty cut, resulting in a moister, more flavoursome dish, but this also means they’re higher in calories. 

Thighs often take a little longer to cook than chicken breasts because they are denser with higher fat content, but if you use boneless chicken thighs, opening them out so that they are thinner with a greater surface area, they take no time at all to cook.

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