Ainsley Harriott Hot Honey Chicken Recipe
Inspired by Ainsley Harriott's Zesty Hot-Honey Chicken Thighs, this sticky, spicy-sweet glazed chicken is bold, vibrant, and ready in under 30 minutes of active cooking. Perfect served over herby feta couscous for a feel-good weeknight dinner.
Equipment
- Air Fryer
- Small Saucepan
- Large Mixing Bowl
Ingredients
Chicken & Marinade
- 4 bone-in skin-on chicken thighs
- 3 tbsp honey
- 2 tbsp hot sauce Frank's RedHot or similar
- 1 lemon juice and zest
- 1 lime juice and zest
- 2 cloves garlic finely grated
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- salt and black pepper to taste
Hot Honey Glaze
- reserved marinade set aside before adding chicken
- 1 tbsp butter
- 1 tsp extra hot sauce optional, to taste
To Serve
- 1 packet Ainsley Harriott Tomato & Chilli Couscous or plain couscous
- 100 g feta cheese crumbled
- fresh flat-leaf parsley roughly chopped
- lemon wedges for squeezing
Instructions
- In a large bowl, whisk together the honey, hot sauce, lemon juice and zest, lime juice and zest, and grated garlic. Spoon half of the marinade into a small saucepan and set aside for the glaze later.
- Add the olive oil, smoked paprika, and cayenne pepper to the remaining marinade. Add the chicken thighs and toss to coat thoroughly. Season well with salt and pepper. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Air Fryer: Preheat your air fryer. Place the chicken thighs skin-side down in a single layer. Air fry at 180°C for 10 minutes, then flip skin-side up and cook for a further 10–15 minutes until golden, crispy, and cooked through (internal temperature 75°C). Oven: Roast at 200°C (fan 180°C) for 30–35 minutes, basting halfway through.
- While the chicken cooks, prepare your couscous according to the packet instructions. Fluff with a fork and fold through half the crumbled feta and the chopped parsley.
- Place the reserved marinade saucepan over a medium heat. Bring just to the boil, then immediately remove from the heat. Whisk in the butter until the glaze is glossy and smooth. Add extra hot sauce to taste.
- Drizzle the hot honey glaze generously over the cooked chicken. Serve over the herby feta couscous, scatter with remaining feta, squeeze over fresh lemon juice, and garnish with extra parsley.
Notes
Don't skip the citrus zest — it's the secret to that bright, vibrant flavour Ainsley is known for. For extra Caribbean heat, add a pinch of allspice or a drop of scotch bonnet sauce to the marinade. Leftovers reheat beautifully in the air fryer at 170°C for 5–7 minutes.