This super-easy Superbowl spicy honey glazed chicken recipe includes cheesy bacon potato wedges, blue cheese dip and coleslaw for a satisfying street food style halftime feast.
Preheat your oven to 200 C and, using a sharp knife, cut your washed, unpeeled 450 grams potatoes into 2-cm thick wedges.
Place the potato wedges in a bowl of cold, salted water to soak while you prepare the rest of the ingredients.
To make the blue cheese dip, combine 75 grams soured cream, 30 grams blue cheese, 15 grams mature cheddar cheese, grated and 1 tbsp water in a small bowl. Add 2 tbsp chives, season well with Shetland sea salt and freshly ground black pepper and stir to combine.
To make the coleslaw, combine 40 grams carrots, grated, (a mandoline slicer makes short work of this), 40 grams red cabbage, grated, and 40 grams white cabbage, grated, together in a bowl. Stir in 75 grams soured cream and season to taste with Shetland sea salt and freshly ground black pepper.
For the chicken, sprinkle 1 tbsp plain flour and 1/2 tsp Cajun spice onto a small plate. Season with Shetland sea salt and freshly ground black pepper.
Open up 4 chicken thighs and dredge on both sides with the seasoned flour.
To prepare the spicy honey glaze, combine 1 tsp sriracha hot sauce, 30 grams runny honey and 30 ml apple cider vinegar in a small bowl. Whisk until combined and set aside.
Drain the potato wedges and pat them dry with some kitchen towel.
Place the wedges in a clean, dry bowl and drizzle with 1 tbsp Scottish rapeseed oil. Season well with Shetland sea salt and freshly ground black pepper.
Arrange the potato wedges in a single layer on a baking sheet.
Bake in the centre of your preheated oven for 20 minutes until golden. Turn once.
Sprinkle the potato wedges with 60 grams bacon lardons and top with 45 grams mature cheddar cheese, grated. Return to the oven for a further 10 minutes.
Meanwhile, heat a drizzle 1 tbsp Scottish rapeseed oilin a saute pan and cook the seasoned chicken thighs for 12-14 minutes, turning every three minutes.
Remove the pan from the heat and add the spicy honey glaze. Turn the chicken to coat.
Arrange the spicy honey glazed chicken on a serving platter with the cheesy bacon potato wedges, coleslaw and blue cheese dip. Garnish with fresh snipped chives.