Ingredients
- 1 garlic clove, finely grated
- 2 tablespoons fresh lemon juice, divided
- 4 skin-on, bone-in chicken thighs
- Kosher salt
- 4 tablespoons honey
- 1 small red chile, thinly sliced into rounds
- 2 tablespoons extra-virgin olive oil
- 2 slices bread (½-inch thick)
- 2 small endives, leaves separated
Marinate the Chicken
Preheat the oven to 450°F.
In a medium bowl, mix the garlic and 1½ tablespoons lemon juice.
Pat the chicken thighs dry with paper towels and add them to the bowl. Season with kosher salt and toss to coat.
Let the chicken marinate at room temperature for at least 20 minutes and up to 1 hour.
Make the Hot Honey
Meanwhile, bring the honey and chile to a bare simmer in a small skillet over medium-low heat.
Once fragrant, remove from heat and let the hot honey cool.
Cook the Chicken
Drizzle the olive oil into a large heavy skillet (preferably cast iron). Place the chicken thighs skin side down in the pan.
Set over medium-high heat and cook until the skin is golden brown underneath, 8 to 10 minutes.
Transfer the skillet to the oven and bake until the chicken is cooked through, 16 to 20 minutes.
Remove the chicken from the oven and transfer it to a plate. Keep the pan juices in the skillet for the next step.
Fry the Bread
Return the skillet with the pan juices to medium heat. Add the bread and fry until toasted and golden brown, about 2 minutes per side.
Transfer the bread to paper towels to drain and sprinkle lightly with salt.
Dress the Endive
In a medium bowl, toss the endive with the remaining ½ tablespoon lemon juice and a drizzle of the skillet fat.
If the pan is dry or scorched, use a little olive oil instead. Season with salt and toss to coat.
Assemble and Serve
Tear the fried bread in half and poke a few holes in each piece with a paring knife to help absorb juices.
Arrange the bread on plates and top with the chicken thighs. Scatter endive leaves around and drizzle the hot honey over the chicken (and the endive, if desired).
Serve immediately.
Hot Honey Chicken with Fried Bread
Ingredients
- 1 garlic clove finely grated
- 2 tablespoons fresh lemon juice divided
- 4 skin-on bone-in chicken thighs
- Kosher salt
- 4 tablespoons honey
- 1 small red chile thinly sliced into rounds
- 2 tablespoons extra-virgin olive oil
- 2 slices bread ½-inch thick
- 2 small endives leaves separated
Instructions
- Preheat oven to 450°F. Mix garlic with 1 tbsp lemon juice. Pat chicken thighs dry, toss in garlic mixture, season with salt, and marinate at room temp for at least 20 minutes.
- Simmer honey and chile on medium-low until fragrant. Remove from heat and cool.
- Heat 2 tbsp olive oil in a cast iron skillet over medium-high. Place chicken skin-side down, cook until golden, 8-10 minutes. Transfer skillet to oven, bake 16-20 minutes. Remove chicken, keep pan juices.
- In skillet with pan juices, fry bread until golden, 2 minutes each side. Drain on paper towels, sprinkle with salt.