I made this artisan hot honey infused feta chicken on a rainy Tuesday when the power flickered twice and the cat decided the herb pot was a bed. Somehow it came out so good we ate it straight from the skillet, plates be darned. There is something about the sweet heat of hot honey meeting salty creamy feta that just makes you feel like you pulled off a tiny kitchen magic trick. I thought it would be fussy, but it is totally weeknight friendly; even if you are a bit distracted like me. Oh and quick digression, my neighbor swears the smell traveled down the hall and that is why her dog sat politely at my door. I choose to believe it.

Why you might fall for this the way we did

I make this when I want big flavor without babysitting a sauce. My family goes a bit loopy for it because that hot honey glaze caramelizes on the chicken, and the feta gets all warm and soft and slightly melty in the best possible way. I used to be annoyed by sticky glazes that burn at the last minute, but actually, I find it works better if you pull the skillet off the heat for a beat, then finish under the broiler. It sounds fancy, it is not. Also, it smells like you meant business in the kitchen, and who does not want that.

What you will need, roughly speaking

4 small chicken breasts or 6 boneless thighs, about 750 g total (thighs stay juicier, just saying)
1 generous handful of feta, about 150 g, crumbled
3 tbsp hot honey (I like Mike’s Hot Honey, but any brand or homemade will do)
2 tbsp olive oil
Zest of 1 lemon and 1 to 2 tbsp lemon juice
2 cloves garlic, finely grated or minced
1 tsp smoked paprika, plus a small pinch for luck
1 tsp dried oregano or thyme (fresh is lovely if you have it)
Good pinch of chili flakes if you like it lively
Salt and black pepper to taste
2 tbsp butter, optional, for that glossy finish
A small splash of water to loosen the glaze if it gets bossy

Swaps I actually use: I sometimes do thighs instead of breasts when I want set it and forget it vibes. Greek yogurt can stand in for butter to finish if you want a tangy vibe. My grandmother always insisted on a certain feta from the market, but honestly any decent feta works fine, sheep milk feta is extra lovely though.

Artisan Hot Honey Infused Feta Chicken - Delicious and Unique Flavor

Let us cook this, no need to overthink

Mix the marinade. In a bowl, whisk hot honey, olive oil, lemon zest, 1 tbsp lemon juice, garlic, smoked paprika, oregano, a pinch of chili flakes, and a decent pinch of salt and pepper. It should taste a bit bold and a touch salty because chicken is shy.
Coat the chicken. Pat the chicken dry, then toss it in the marinade. Let it hang out for 15 to 30 minutes on the counter while you tidy or pretend to. If you have time, refrigerate for an hour or two, then bring back to room temp, it does help.
Preheat a skillet over medium heat until it is hot but not smoking. Cast iron is ideal here, I know I say that a lot. Add a slick of oil if the pan looks dry.
Sear. Lay in the chicken and leave it alone for about 4 to 5 minutes so it gets color. Flip and cook another 3 to 5 minutes. If the glaze starts to overbrown, splash in a tablespoon of water and lower the heat, it will calm down.
Warm the feta. In a tiny saucepan or just a corner of the skillet, add 1 tbsp hot honey and 1 tbsp butter. Let it melt, then stir in the crumbled feta. You are not melting it smooth, just warming so the honey sneaks into the cracks. This is where I usually sneak a taste, obviously.
Finish. When the chicken is nearly cooked through, spoon the warm honeyed feta over the top. Slide the skillet under a hot broiler for 1 to 2 minutes until the feta gets a few toasty spots. Do not wander off. I once tried rushing this step and regretted it because the glaze turned bitter, sigh.
Rest and brighten. Pull the pan, squeeze over the remaining lemon juice, and let the chicken rest 5 minutes so it keeps its juices. I know it is tempting to slice immediately, but give it a sec.

Do not worry if the glaze looks a bit separated at any point, it always does, then comes together right at the end like a band that finally finds the chorus.

Little notes from trial and a couple of errors

If your hot honey is super spicy, cut it with a teaspoon of regular honey. Balanced heat tastes more interesting.
Salt your chicken directly before marinating, not hours ahead, or it can get firm. Learned that the hard way.
Feta varies wildly. If yours is very briny, rinse the crumbles quickly under cold water, then pat dry. Sounds odd, works.
Broiler racks are fickle. Middle rack gave me the best color without burned edges.

Variations I have played with

Crispy sheet pan version. Toss everything on a lined tray and roast at 220 C for about 18 minutes, then broil for 1 minute. Different texture, still lovely.
Spiced orange swap. Use orange zest and juice instead of lemon, add a pinch of cumin. The kitchen smells like a holiday market.
Herby yogurt finish. Skip the butter, stir 2 tbsp Greek yogurt into the warm honey off heat, then coat the feta. Tangy and creamy, less rich.
Did not love. I tried blue cheese instead of feta once. It got muddy and bossy, the hot honey lost its sparkle. Would not do again.

Gear I grab, plus an easy workaround

Cast iron skillet for sear to broiler. It is kind of essential for the best crust, on second thought a heavy stainless pan is fine too.
Small saucepan for warming the honey and feta, or use a heatproof bowl set right on the skillet edge like a little ferry.
Tongs make flipping simple. No tongs, use a spatula and a fork, just be gentle.

If you want a deep dive on cooking chicken evenly, this Serious Eats guide is proper handy. And if you are curious about feta styles, I like this overview on The Spruce Eats.

How to stash leftovers

Fridge. Store in an airtight container up to 3 days. Reheat gently in a skillet with a spoon of water so the glaze loosens. I think it tastes even better the next day, though honestly, in my house it never lasts more than a day. Freezer. The chicken freezes fine for 2 months, but the feta turns a bit grainy. Not a deal breaker, just different.

Serving it up without fuss

I love this piled over lemony couscous with a handful of peppery greens. My Sunday trick is to slice it and tuck into warm flatbreads with cucumbers and a quick yogurt drizzle. If it is chilly out, mashed potatoes are dreamy with the sweet heat. My cousin insists on pickled onions on top, and yes, she is right.

Pro tips I learned the long way

I once tried cooking this on high heat the whole time, the glaze scorched and I said some words. Medium heat, then finish under the broiler, that is the move.
Do not skip drying the chicken. Moisture fights browning. Paper towels, quick pat, huge difference.
If the feta clumps too much, add a teaspoon of warm water and stir. It loosens without turning soupy.
Use a thermometer if you have one, 74 C in the thickest part. It removes the guesswork and the clenchy feeling. If you do not, slice and check, no shame.

Questions I keep getting

Can I make this without hot honey?
Totally. Mix regular honey with a pinch of chili flakes or a few drops of your favorite chili sauce. Start small, you can always add more heat.

What kind of feta is best?
Sheep milk feta is rich and a bit buttery, but cow milk feta works too. Go with what you can find. If it is super crumbly, that is fine, it soaks up the honey like a champ.

Breasts or thighs, which is better?
Thighs are juicier and forgiving, breasts are quicker and a bit leaner. I tend to use thighs when cooking for a crowd because they stay tender even if I get chatty and overcook by a minute.

Can I grill this outdoors?
Yes, and it is great. Grill over medium heat, brush with extra hot honey in the last minute. Keep a cooler zone because sugars like to burn if you look away for, like, five seconds.

Is there a dairy free option?
You can skip the feta and finish with toasted pine nuts plus a squeeze of lemon. Different, but still yum. Or try a plant based feta, some are pretty decent now.

My glaze seized and got thick. Did I ruin it?
Nope. Add a splash of water and stir over low heat. It smooths out. I grabbed the pan form the oven once and the glaze looked cranky, then calmed right down with a spoon of water.

How do I know it is done without cutting?
Thermometer to 74 C is the easiest. Or press the thickest part, it should feel bouncy not squishy. Also the juices run mostly clear, a little pink on the glaze is normal because of paprika.

If you want to make your own hot honey, this simple method works: warm honey gently with chili flakes and a tiny splash of vinegar, then cool and strain. No need to be precious about it.

And yes, this is my cozy take on artisan hot honey infused feta chicken. Fancy name, very cookable dinner.

Artisan Hot Honey Infused Feta Chicken – Delicious and Unique Flavor