Introduction

This Sweet and Spicy Honey Pepper Chicken pairs perfectly with creamy macaroni and cheese for a comforting meal with a kick. The honey glaze balances the heat from cayenne, while the cheddar macaroni adds a rich, cheesy touch.

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 thoroughly 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. Add the elbow macaroni and cook according to package instructions until al dente. 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 the chicken is cooked through and juices run clear.
Step 4: To prepare the cheese sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute. Gradually add 2 cups of milk, whisking continuously until smooth and slightly thickened. Remove from heat and stir in shredded cheddar cheese until melted and creamy.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring well to coat all the pasta. Serve the cheesy macaroni alongside the baked honey pepper chicken for a delicious meal.

Tips & Variations

For extra depth, add a pinch of smoked paprika to the cheese sauce.
Use Greek yogurt as a marinade base to tenderize chicken further while keeping it moist.
Swap sharp cheddar with a mix of mozzarella and gouda for a different cheese flavor.
Adjust cayenne pepper to control the heat level according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the chicken from drying out. The macaroni and cheese may thicken when cold; add a splash of milk when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs remain juicier and more flavorful with this recipe. If using breasts, monitor the baking time closely to avoid drying out.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the cheddar cheese with a dairy-free cheese alternative and use a plant-based milk while making the cheese sauce. Nutritional yeast can also add a cheesy flavor.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

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★★★★★

4.7 from 86 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese recipe combines tender, flavorful chicken thighs marinated in a honey and pepper glaze, baked to perfection, and served with creamy, cheesy macaroni. It’s a comforting dish that balances sweet, spicy, and savory flavors, perfect for a satisfying weeknight dinner.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course
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 butter
2 tablespoons all-purpose flour
2 cups milk
Salt and black pepper to taste (optional)

Instructions

Marinate the chicken: In a bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Coat the chicken thighs thoroughly with this marinade. Cover and refrigerate for at least 30 minutes to allow the 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, about 8-10 minutes. Drain and set aside.
Bake the chicken: Preheat your oven to 375°F (190°C). Arrange the marinated chicken thighs in a baking dish and bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Prepare the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually pour in the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper if desired.
Combine and serve: Mix the cooked macaroni with the cheese sauce. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken for a delicious and balanced meal.

Notes

Marinate the chicken longer, up to 2 hours, for more intense flavor.
Adjust cayenne pepper to control the dish’s spiciness.
To make the cheese sauce creamier, use whole milk or a combination of milk and cream.
For extra flavor, garnish with chopped fresh parsley or green onions.
Use gluten-free flour and pasta to make this recipe gluten-free.

Keywords: honey pepper chicken, spicy chicken, baked chicken thighs, macaroni and cheese, comfort food, easy dinner recipe