Spicy Honey Pepper Chicken (Printable Page)
# What You Need:
→ Chicken & Marinade
01 -
4 boneless, skinless chicken breasts
02 -
3 cloves fresh garlic, minced
03 -
1/2 cup pure honey
04 -
1 teaspoon freshly ground black pepper
05 -
1/4 cup unsalted butter
06 -
Salt to taste
→ Mac and Cheese
07 -
2 cups elbow macaroni
08 -
2 cups shredded sharp cheddar cheese
09 -
2 cups whole milk
10 -
2 tablespoons unsalted butter
11 -
Salt to taste
# How to Make It:
01 -
Preheat the oven to 200°C (400°F). Pat chicken breasts dry and season both sides with salt and freshly ground black pepper.
02 -
In a small saucepan over medium heat, melt 1/4 cup butter. Add minced garlic and cook until fragrant, about 30 seconds. Stir in honey until smooth.
03 -
Place seasoned chicken in a baking dish and pour half the honey glaze over it. Bake for 25-30 minutes, until the internal temperature reaches 75°C (165°F).
04 -
Meanwhile, bring a large pot of salted water to a boil and cook elbow macaroni until al dente. Drain and set aside.
05 -
In another pot over medium heat, melt 2 tablespoons butter. Stir in flour to create a roux and cook for about 1 minute. Gradually whisk in milk until thickened, then add shredded cheddar cheese, stirring until completely melted.
06 -
Combine the drained macaroni with the cheese sauce. Serve the baked chicken drizzled with the remaining honey glaze alongside the creamy mac and cheese.
# Helpful Tips:
01 -
For a spicier version, add 1/4 teaspoon of cayenne pepper to the honey glaze.
02 -
Allow the chicken to rest for 5 minutes after baking before slicing for juicier results.