Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese
A delightful one-dish meal that combines the sweetness of honey with a kick of spice, served alongside creamy macaroni and cheese.
Ingredients
For the Chicken Marinade
- 4 pieces chicken thighs (Look for skin-on and bone-in thighs for more flavor and tenderness.)
- 1/4 cup honey (Use fresh, local honey if possible to enhance the taste and support local beekeepers.)
- 2 tablespoons soy sauce (Low-sodium soy sauce works well for controlling salt levels.)
- 1 tablespoon olive oil (Choose extra virgin olive oil for added richness in flavor.)
- 1 teaspoon black pepper (Freshly ground black pepper brings an extra level of spiciness.)
- 1 teaspoon red pepper flakes (Adjust the amount based on your family's heat preference.)
- to taste salt
For the Macaroni and Cheese
- 1 cup macaroni (Any small pasta shape works great, but elbow macaroni holds the cheese nicely.)
- 1 1/2 cups shredded cheddar cheese (Use a mix of sharp and mild cheddar for depth of flavor.)
- 1/2 cup milk (Whole milk creates a creamier texture, but you can use low-fat if you prefer.)
- 2 tablespoons butter (Use unsalted butter to better control the overall saltiness of the dish.)
- 1/4 teaspoon garlic powder (Fresh garlic can be used for an even bolder flavor.)
- to taste salt and pepper
Instructions
Preparation
- In a bowl, mix honey, soy sauce, olive oil, black pepper, red pepper flakes, and salt to create a marinade.
- Marinate the chicken thighs for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and place the chicken in a baking dish.
- Bake chicken for about 25-30 minutes or until fully cooked.
- Meanwhile, cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter, then add milk and bring to a simmer.
- Stir in cheese until melted, then add cooked macaroni, garlic powder, salt, and pepper. Mix well.
Serving
- Serve the baked chicken alongside the creamy macaroni and cheese.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain the crispiness of the chicken.