Hot Honey Chicken with Sweet Corn Grits | CookOS

Hot Honey Chicken with Sweet Corn Grits

Name: Hot Honey Chicken with Sweet Corn Grits
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cup medium ground corn grits; 2 tbsp honey; 1 tbsp sriracha; 4 boneless skinless chicken thighs; 1 cup corn kernels, defrosted if frozen; 1 tsp olive oil; 2 tsp minced fresh chives; 1 tsp salt

Hot honey chicken pairs crispy-skinned thighs with a balanced spicy-sweet glaze, served atop silky corn grits enriched with fresh corn kernels and finished with bright chives. This Southern-inspired dish balances heat and sweetness in every bite.

🌍Southern 🏷️Hot honey 🏷️Chicken 🏷️Grits 🏷️Corn 🏷️Sriracha

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🏷️Dinner

Total

55 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup medium ground corn grits
2 tbsp honey
1 tbsp sriracha
4 boneless skinless chicken thighs
1 cup corn kernels, defrosted if frozen
1 tsp olive oil
2 tsp minced fresh chives
1 tsp salt

8 Ingredients

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Instructions

1
Place 1 cup corn grits and 1 tsp salt in the Suvie rice pot (black handles) and place in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input the following settings and cook now: Grains, Polenta, 1 cup
2
In a small bowl, stir together 2 tbsp honey and 1 tbsp sriracha. Season 4 chicken thighs with salt and pepper and arrange on a grease Suvie roasting rack set within a Suvie pan. Brush half the hot honey over the chicken thighs. Place pan in the bottom zone of Suvie.
3
In a second Suvie pan, arrange 1 cup corn kernels in an even layer and drizzle with 1 tsp olive oil. Place pan in the top zone of Suvie. Input settings and cook now: Bottom Zone: Roast at 375°F for 45 minutes, Top Zone: Broil for 20 minutes
4
Once the grits are done cooking, remove from the Suvie Starch Cooker and whisk vigorously to incorporate. Stir in the corn kernels. Season to taste with salt and pepper. Transfer chicken to a cutting board and chop into pieces.
5
Divide grits between bowls, top with chicken, and drizzle with remaining hot honey. Garnish with 2 tsp minced fresh chives just before serving.

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Tips & Notes

Pro tips

Pat chicken thighs dry before cooking to help skin crisp and the spice-honey glaze adhere properly.
Stir corn grits constantly during the first 5 minutes to prevent lumping, then reduce heat to low and stir every 1–2 minutes.
Warm the honey-sriracha mixture gently just before serving so it remains fluid and glossy on the chicken.
Cook chicken to 165°F internal temperature; thighs stay juicy even when fully cooked because of their higher fat content.

Substitutions

Sriracha → hot sauce or cayenne pepper (adjust to taste for heat level)
Corn kernels → diced roasted red peppers or caramelized onions (adds sweetness and texture)
Fresh chives → scallions or parsley (for color and fresh finish)
Corn grits → polenta or stone-ground cornmeal (similar texture and flavor)

Storage & make-ahead

Refrigerate leftover chicken and grits separately in airtight containers for up to 3 days; reheat grits with a splash of broth or milk over low heat, and warm chicken in a 350°F oven for 5–7 minutes.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and dry out more easily. Pound them to even thickness and reduce cooking time by 3–5 minutes; check internal temperature reaches 165°F.

How do I make sure the grits are creamy, not lumpy?

Whisk the grits constantly as they hit the liquid and during cooking. Add liquid gradually and stir often to prevent lumps from forming. If lumps appear, strain through a fine sieve.

What's the ideal consistency for hot honey?

Warm honey with sriracha just before serving so it stays pourable and coats the chicken. If it thickens, warm it gently over low heat or add a pinch of water.

Can I make this ahead?

Cook grits up to 2 hours ahead and reheat gently with a splash of water or broth. Chicken is best served fresh; cook it no more than 30 minutes before serving.