Description

This Hot Honey Chicken Plate is a vibrant and flavorful meal inspired by Sweetgreen, featuring marinated grilled chicken thighs, roasted spiced sweet potatoes, tangy cabbage-carrot slaw, and fluffy quinoa, all topped with a sweet and spicy honey dressing. Perfect for a hearty lunch or dinner, this dish balances smoky, sweet, and tangy notes with a delightful crunch.

Ingredients

Chicken Marinade

2 pounds chicken breast or thighs
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons kosher salt
2 teaspoons chili powder
1 teaspoon black pepper
1/2 heaping teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes

Roasted Sweet Potatoes

1 pound sweet potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon nutritional yeast

Quinoa

1 1/2 cups quinoa, rinsed
3 cups vegetable or chicken broth/stock

Slaw

4 cups cabbage, thinly sliced
1 1/2 cups shredded carrot
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon dried parsley
1/4 teaspoon black pepper
Juice of 1/2 lime

Hot Honey Dressing

1/4 cup olive oil
1/4 cup dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1 teaspoon red pepper flakes

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Instructions

Marinate the chicken: In a mixing bowl, whisk together olive oil and balsamic vinegar with all the spices including kosher salt, chili powder, black pepper, cumin, coriander, and red pepper flakes. Toss the chicken breasts or thighs in the marinade until evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes, preferably up to 2 hours for enhanced flavor.
Roast your sweet potatoes: Preheat the oven to 400˚F (200˚C). Cut washed sweet potatoes into 1-inch rounds and then quarter each round. Toss the sweet potato pieces with olive oil, salt, onion powder, garlic powder, chili powder, and nutritional yeast until well coated. Spread them on a sheet pan in a single layer and roast for 25-30 minutes, tossing halfway through, until tender and slightly caramelized.
Cook the quinoa: While the sweet potatoes roast, add the rinsed quinoa to a pot along with the vegetable or chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook according to package instructions, usually around 15 minutes, until the liquid is absorbed and the quinoa is fluffy.
Make the slaw: Thinly slice the cabbage and shred the carrots if not pre-shredded. In a separate bowl, combine cabbage, carrots, mayonnaise, dijon mustard, honey, apple cider vinegar, kosher salt, dried parsley, black pepper, and lime juice. Toss well to combine and allow the flavors to meld.
Cook the chicken: After marinating, heat a grill or grill pan over medium-high heat. Ensure the grill or pan is oiled to prevent sticking. Cook the chicken until one side is blackened, about 6-8 minutes, then flip and cook an additional 6-8 minutes until the internal temperature reaches 165˚F (74˚C). Remove from heat and let rest a few minutes before slicing into approximately 1-inch pieces.
Make the hot honey dressing: In a bowl, whisk together olive oil, dijon mustard, honey, apple cider vinegar, kosher salt, and red pepper flakes until thoroughly combined.
Assemble the plate: Place one cup of cooked quinoa on each serving plate. Add a few pieces of grilled chicken and a portion of roasted sweet potatoes. Top with about half a cup of slaw. Drizzle generous amounts of the hot honey dressing over the plate. Optionally, garnish with crispy shallots for added texture and flavor.

Notes

For more intense flavor, marinate the chicken up to 3 hours.
Using bone-in, skin-on chicken thighs can add extra flavor but adjust cooking time accordingly.
Substitute sweet potatoes with Yukon gold potatoes if preferred.
The quinoa can be cooked with water instead of broth for a lighter taste.
Adjust the amount of red pepper flakes in the dressing to control spiciness.
For a vegan version, omit chicken and replace mayonnaise with vegan mayo or a tahini-based dressing.
Resting chicken after grilling helps retain juiciness.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Grilling
Cuisine: American