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 1 vote

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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

• 3 tbsp Honey
• 1/4 c Olive oil
• 1/4 tsp Cayenne
• 2 tsp Chili powder
• 1/2 tsp Salt
• Pepper to taste
• 1/2 tsp ground Ginger
• 1/2 tsp Garlic

FOR THE SPICY YOGURT SAUCE

• 3/4 c Greek yogurt
• 1/4 c Cilantro
• 1 tsp Lime juice
• 1/2 tsp Garlic powder
• 1/2 tsp sea salt
• 1/2 jalapeno seeded
• 1/2 tsp chili powder
• 4 green onions stalks

FOR THE MAIN PART

• 1.5 lb Chicken thighs
• 6 large Long stem carrots

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 with parchment paper, lay out your chicken thighs, and scatter carrots around and in between. Drizzle your marinade over everything.
• Bake for 23 minutes. While in the oven, make your yogurt sauce by combining Greek yogurt, 1/4c of your cilantro (save the other 1/4 for topping), lime juice, garlic powder, sea salt, seeded jalapeño, chili powder, and 4 of your 8 green onion stalks.
• Mix in a processor or immersion blender. Set in the fridge (should be thick!).
• Chop the rest of your green onions and cilantro and set aside. When your chicken and carrots are done baking, set your oven to broil (I set mine to medium broil) 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 (drain some of the fat juice if you have to. Thighs have more fat so there may be some on your sheet pan).
• Top with feta cheese, cilantro, green onions, and then scoop your yogurt sauce in dollops throughout. Serve over rice and enjoy!

Keyword dinner, easy recipes, one pan, sheet pan