Hot Honey Chicken with Sweet Corn Grits
A little sweet with a little heat, hot honey is the perfect condiment for juicy chicken thighs. Served with corn grits studded with sweet corn kernels and finished with fresh green chives.
A little sweet with a little heat, hot honey is the perfect condiment for juicy chicken thighs. Served with corn grits studded with sweet corn kernels and finished with fresh green chives.
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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
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.
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
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.
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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