Introduction

This Sweet and Spicy Honey Pepper Chicken paired with creamy Macaroni and Cheese offers a delightful balance of flavors. The honey glaze brings sweetness, while the cayenne pepper adds a gentle kick, making it a perfect comfort meal for any night.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe - Recipe Image

Ingredients

2 pounds boneless skinless chicken thighs
1/2 cup pure honey
1 large bell pepper (red or yellow), chopped
2 teaspoons paprika
1 teaspoon cayenne pepper (to taste)
8 ounces elbow macaroni pasta
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste

Instructions

Step 1: In a bowl, mix honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs in this marinade and refrigerate for at least 30 minutes to allow the flavors to infuse.
Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain and set aside.
Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken on a baking tray and bake for 25-30 minutes or until thoroughly cooked and the juices run clear.
Step 4: While the chicken bakes, prepare the cheese sauce. Melt butter in a saucepan, whisk in flour to form a roux, and gradually add milk while whisking continuously until smooth. Stir in shredded cheddar cheese until melted and creamy.
Step 5: Combine the cooked macaroni with the cheese sauce and serve it alongside the baked honey pepper chicken.

Tips & Variations

Adjust the cayenne pepper quantity to control the spiciness according to your preference.
For extra flavor, add a teaspoon of garlic powder to the marinade.
Use smoked paprika for a deeper, smoky taste in the chicken.
Swap sharp cheddar for a blend of cheeses like mozzarella and gouda for a different twist on the macaroni and cheese.

Storage

Store leftover chicken and macaroni and cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain the creamy texture of the cheese sauce and prevent the chicken from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and can dry out more easily, so watch cooking time carefully.

Is this recipe freezer-friendly?

The chicken can be frozen after baking and thawed before reheating. The macaroni and cheese freezes well too, but may require extra stirring when reheated to restore its creamy texture.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

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★★★★★

4.4 from 551 reviews

This Sweet and Spicy Honey Pepper Chicken paired with creamy Macaroni and Cheese is a delightful comfort food meal that combines tender, flavorful chicken thighs marinated in a honey and spice blend with a classic cheesy pasta. Perfect for dinner, this recipe balances sweet, smoky, and spicy notes with the rich, cheesy macaroni side.

Author: Stella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken Marinade:

2 pounds boneless skinless chicken thighs
1/2 cup pure honey
1 large bell pepper (red or yellow), chopped
2 teaspoons paprika
1 teaspoon cayenne pepper (adjust to taste)
Salt, to taste
Black pepper, to taste

For the Macaroni and Cheese:

8 ounces elbow macaroni pasta
2 cups shredded sharp cheddar cheese
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole milk recommended)
Salt, to taste

Instructions

Marinate the chicken: In a medium bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Stir well to create a marinade. Add the chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, approximately 8-10 minutes. Drain the pasta and set aside.
Bake the chicken: Preheat the oven to 375°F (190°C). Arrange the marinated chicken thighs on a baking sheet or oven-safe dish. Bake for 25-30 minutes or until the chicken is fully cooked, juicy, and reaches an internal temperature of 165°F (74°C).
Prepare the cheese sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, to form a roux. Gradually add milk while whisking to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt to taste.
Combine and serve: Mix the cooked macaroni with the cheese sauce until evenly coated. Serve the macaroni and cheese alongside the baked sweet and spicy honey pepper chicken for a comforting and flavorful meal.

Notes

Adjust cayenne pepper quantity based on your preferred spice level.
You can marinate the chicken overnight for even more intense flavors.
Use sharp cheddar for a tangy, rich cheese sauce; mild cheddar or a blend can also be used for a different taste.
Ensure the roux does not brown too much when making the cheese sauce to keep it creamy.
Leftover macaroni and cheese can be reheated in the microwave or oven, adding a splash of milk to keep it creamy.

Keywords: Honey Pepper Chicken, Macaroni and Cheese, Sweet and Spicy Chicken, Comfort Food, Cheesy Pasta, Baked Chicken Thighs