Introduction

This Sweet and Spicy Honey Pepper Chicken paired with creamy Macaroni and Cheese is a delightful comfort meal with a flavorful twist. The honey and spices create a perfect balance of sweetness and heat, making it a weeknight favorite that’s both satisfying and easy to prepare.

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 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 absorb the flavors.
Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
Step 3: Preheat your oven to 375°F (190°C). Place the marinated chicken in a baking dish and bake for 25-30 minutes, or until the chicken is fully cooked and juices run clear.
Step 4: While the chicken bakes, prepare the cheese sauce. Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes. Gradually add 2 cups of milk, whisking constantly until the sauce thickens. Stir in the shredded cheddar cheese until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring well to coat the pasta evenly. Serve the creamy macaroni and cheese alongside the baked honey pepper chicken.

Tips & Variations

For a milder flavor, reduce the cayenne pepper or substitute with smoked paprika for a smoky touch.
Add sautéed garlic or onions to the cheese sauce for extra depth of flavor.
Use different types of cheese like gouda or mozzarella to vary the cheese sauce texture and taste.
Marinate the chicken longer, up to 2 hours, for a more pronounced flavor.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven to maintain its texture, and warm the macaroni and cheese gently on the stovetop or in the microwave, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust baking time accordingly and consider marinating slightly longer to keep them moist.

Is there a gluten-free option for this recipe?

You can substitute the elbow macaroni with gluten-free pasta and use gluten-free flour or cornstarch to thicken the cheese sauce. Ensure all other ingredients are labeled gluten-free.

Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

This Sweet and Spicy Honey Pepper Chicken with Macaroni and Cheese is a delightful and comforting meal featuring tender, honey-marinated chicken thighs baked to perfection, paired with creamy, sharp cheddar macaroni and cheese. The dish balances sweet, spicy, and savory flavors, making it perfect for a hearty family dinner or special occasion.

Author: Daniel
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Dinner
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 (whole or 2%)
Salt, to taste
Black pepper, to taste

Instructions

Marinate the Chicken: In a mixing bowl, combine the honey, paprika, cayenne pepper, salt, black pepper, and chopped bell pepper. Mix thoroughly to create a flavorful marinade. Coat the chicken thighs evenly with the marinade, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually 7-8 minutes. Drain the pasta and set aside.
Bake the Chicken: Preheat your oven to 375°F (190°C). Place the marinated chicken thighs on a baking sheet or oven-safe dish. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Prepare the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux without browning. Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until fully melted and smooth. Season with salt and black pepper to taste.
Combine and Serve: Mix the cooked macaroni with the cheese sauce until well coated. Serve this creamy macaroni and cheese alongside the sweet and spicy baked honey pepper chicken for a satisfying meal.

Notes

Adjust cayenne pepper according to your preferred spice level.
For extra flavor, marinate the chicken overnight if time permits.
Use whole milk for a richer cheese sauce; low-fat milk can also be used for a lighter version.
Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days.
Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.

Keywords: Honey Pepper Chicken, Sweet and Spicy Chicken, Baked Chicken Thighs, Macaroni and Cheese, Comfort Food, Family Dinner