That’s a mouthful – both literally and figuratively. I made this chili honey chicken & carrots with spicy yogurt over lunch for myself and my boyfriend and it was GONE within minutes. This dish has such a wide variety of flavors from the smokey chili, the sweet honey, to the herby + spicy yogurt – it all comes together perfectly.

Honestly, just the carrots with the yogurt sauce was enough to send me into tears but when you add feta, cilantro, AND a chili honey glaze with chicken it is *chef’s kiss*. Being that this is a one-pan meal (plus the marinade bowl and yogurt dish), there are minimal dishes! This would be such a great dinner for a family, or when you have another couple over for dinner! I serve mine over white rice and it’s perfect – filling, colorful, and delicious.

Chili Honey Chicken & Carrots With Spicy Yogurt – let’s break it down

1. The marinade – chili and honey are such a match made in heaven. It’s smokey and sweet and when baked, the honey caramelizes and chars a bit. This is perfect because since we’re not grilling the chicken and carrots, this is a good way to add that char flavor and texture.
2. The chicken thighs – Chicken thighs have more fat content than a chicken breast, which means more flavor. I often go back and forth on when to use chicken thighs and chicken breast, but when I want something to feel a bit more upscale, I usually go the thigh route.
3. The spicy yogurt sauce – THIS SAUCE. It’s one of those sauces that is good on *most things*. It is tangy, herby, and fresh and adds so much flavor to this dish. The roasted chili honey carrots dipped into this sauce is wildly good.

Why I love adding honey to marinades

The honey definitely serves a purpose other than being a natural sweetener in this chili honey chicken & carrots with spicy yogurt dish. When baking something, especially meat, you sometimes miss out on that delicious caramelization or char that can take place when you grill something. Honey is a natural form of sugar, and sugar burns. Adding honey plus an oil to a marinade is a great way to add a little crisp to veggies or meat by broiling your dish at the end to get it to crisp up.

I love a meal that feels upscale and like it took hours in the kitchen, but actually came together quickly and simply. If you’re looking for something to impress guests, a date, or the family, this is the prefect dish for you!

As always, let me know if you make this!

Chili Honey Chicken & Carrots with Spicy Yogurt

This is a one-pan meal that the whole family will love. The perfect combination of flavors for a delicious, filling, and healthy dinner.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Equipment

• 1 food processor or immersion blender

Ingredients

  

FOR THE MARINADE

• 1/4 cup Honey
• 1/4 cup Olive oil
• 1/4 tsp Cayenne
• 2 tsp Chili powder
• 1/2 tsp Salt
• Pepper to taste
• 1/2 tsp ground Ginger or 1/4 tsp ginger powder
• 1/2 tsp Garlic or 1/4 tsp garlic powder

FOR THE SPICY YOGURT SAUCE

• 1 cup Greek yogurt
• 1/3 cup Cilantro
• 1 tsp Lime juice
• 1/2 tsp Garlic powder
• 1/2 tsp sea salt
• 1/2 jalapeno seeded (if you don't like spice)
• 1/2 tsp chili powder
• 5 green onions stalks
• 1 tbsp water

FOR THE MAIN PART

• 1.5 lb Chicken thighs
• 6 large Long stem carrots peeled
• crumbled feta cheese for topping, as much as your heart desires
• cilantro, chopped for topping, as much as your heart desires
• green onions, chopped for topping, as much as your heart desires

Instructions

 

• Preheat your oven to 375 degrees.
• In a small bowl, make your marinade by combining olive oil, warmed honey, cayenne, chili powder, salt, pepper, ginger, and garlic powder. Mix well and set aside.
• Using a vegetable peeler, peel your large carrots and cut off the butts. Slice in half the long and short way so you’re left with quarters.
• On a baking sheet, lay out your chicken thighs, and scatter carrots around and in between. Drizzle your marinade over everything and toss so it's all coated. Leave a tiny bit of marinade for drizzling after.
• Bake for 23-25 minutes. While in the oven, make your yogurt sauce by combining Greek yogurt, cilantro, lime juice, garlic powder, sea salt, seeded jalapeño, chili powder, and 4 of your green onion stalks.
• Mix in a food processor or immersion blender. Set in the fridge (should be thick!).
• Chop some more green onions (about 4 stalks) and cilantro for toppings, and set aside. When your chicken and carrots are done baking, you may need to drain the fat from the chicken thighs. Draining the juice will help things CRISP up for the next stop. Gently pour your juice + fat into a dish (don't put this down your drain).
• set your oven to broil (I set mine to medium broil, about 500 degrees) and broil for 6-8 minutes. Keep an eye on this as the honey will burn. You want your chicken thighs and carrots caramelized or browned.
• Remove from oven. Drizzle with any leftover sauce / marinade you may have.
• Top with crumbled feta cheese, cilantro, green onions, and then scoop your yogurt sauce in dollops throughout. Eat on it's own or over rice!

Keyword dinner, easy recipes, one pan, sheet pan