Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe
This Sweet and Spicy Honey Pepper Chicken served with creamy Macaroni and Cheese is a delightful combination of flavors and textures. The chicken thighs are marinated in a honey glaze with paprika, cayenne, and chopped bell peppers for a sweet heat, then baked to perfection. Paired with a rich, sharp cheddar macaroni and cheese, this dish offers a satisfying and comforting meal perfect for family dinners or gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and 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
Macaroni and Cheese
- 8 ounces elbow macaroni pasta
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (preferably whole milk)
- Salt to taste
- Black pepper to taste
Instructions
- Marinate the Chicken: In a medium bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Stir the mixture thoroughly, then coat the chicken thighs evenly with the marinade. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and set it aside.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper or lightly greased. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear. Internal temperature should reach 165°F (74°C).
- Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until fully melted and smooth. Season with salt and black pepper to taste.
- Combine and Serve: Mix the cooked macaroni into the cheese sauce until all pasta is well coated. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a complete meal.
Notes
- For a spicier kick, increase the cayenne pepper or add a pinch of crushed red pepper flakes to the marinade.
- Use sharp cheddar for a more robust cheese sauce flavor.
- Rest the baked chicken for 5 minutes before serving to retain juices.
- Leftover macaroni and cheese can be stored in the fridge for up to 3 days and reheated gently.
- Substitute macaroni with other pasta shapes like shells or penne if preferred.
Keywords: honey pepper chicken, spicy chicken thighs, baked chicken, macaroni and cheese, comfort food, easy dinner recipe
