About the Recipe
This recipe, a favorite of Bree, is perfect for the cold winter months because the heat from the GR8 Pepper Sauce and the warm gooey honey. It is also delicious as leftovers, sliced cold and served on a roll for a quick lunch. It's also delicious shredded and used as the protein in a burrito. If making it for a burrito, we recommend skipping the panko bread crumbs.
4 Chicken breasts or thigh
1/2 Bottle GR8 Pepper Sauce
2 cloves Garlic, minced
1 medium onion, sliced
1 Tbsp Fiesta Seasoning Mix
1/4 cup honey
2 Tbsp Cider Vinegar
Panko Bread Crumbs
Combine the GR8 Pepper Sauce, garlic, onion, Fiesta Seasoning and chicken in a ziplock bag. Mix well, until the chicken is evenly coated. Place in fridge for 2 hours.
Preheat oven to 350°F. Combine honey and cider vinegar in a small bowl, mixing thoroughly. Place marinated chicken into and oven safe baking tray, and bake for 30 minutes, flipping chiken over after 15 minutes.
Once the chicken is cooked, use a basting brush to cover the chicken in the honey mixture. Sprinkle the pank bread crumbs over the chicken and top with the remaining honey mixture.
Place the chicken back into the oven for 5-10 minutes, until honey is warmed and breadcrumbs are crispy. Use the broiler to get a bit of extra crunch, if you'd like.
Serve hot out of the oven with a side of rice and your favorite vegetable.