Low Sodium Hot Honey Chicken
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Jump to Recipe Print Recipe Share Pin For Later EmailThis low sodium hot honey chicken is sweet, spicy, and makes a fantastic low salt dinner option the whole family will love! Baked in the oven and coated in a tasty honey sauce, this chicken dinner idea is loaded with flavor in each bite.
With just 45 minutes of baking time, this chicken is a great dinner for busy weeknights. I included a flavorful salt-free marinade below too, which is optional but delicious! Serve with a low sodium chopped salad, a side of crispy smashed potatoes, and you have a quick and tasty dinner that has no added salt.
Chicken can be a great protein option for dinner, and spicing it up with some chili flakes, paprika, and honey is a fun way to take boring chicken to the next level. When chicken thighs are on sale, I like to stock up – and this is one of our favorite recipes for them.
This chicken is super versatile – you can add or remove as much of the heat as you’d like! For a milder version, just add a pinch of chili flakes, or if you like it hot, you can add extra chili flakes or cayenne pepper as desired.
This Low Sodium Hot Honey Chicken Recipe Is
- Bright
- Sweet
- Spicy
- Flavorful
- Savory
- A Great Weeknight Dinner!
Tips for Buying Low Sodium Chicken
I love finding new (& delicious!) ways to cook chicken. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it many different ways! When buying chicken, make sure to find a low salt or sodium variety, as some chicken brands add a salt solution to texture the meat.
I recommend buying chicken that has a nutrition label on it, so you know the exact amount of sodium in the meat. Or check out your local butcher and ask them for low sodium options. And skip the rotisserie or pre-cooked chicken in the deli section – it can have added salt and sodium.
Browse all our low sodium chicken recipes here to discover your next family favorite!
Ingredients for this Low Sodium Sweet & Spicy Chicken
Low Sodium Chicken – getting good meat without added preservatives is key for reducing the sodium in your chicken. Store-bought meats can contain “hidden sodium” from being injected with a salt solution. Look for all natural chicken, and always purchase chicken with a nutrition label on it.
- All Purpose Flour – for dredging the chicken in, giving it a nice crust while baking.
- Paprika – I used a regular paprika, but you can use smoked paprika too for a wonderful smoky flavor
- Honey – one of my favorite sweeteners, honey pairs so nicely with the spices and makes a thick and delicious base for the sauce.
- Low Sodium Worcestershire Sauce: for that unbelievably tangy umami flavor that bring the classic taste to these Sloppy Joes! I love using this low sodium Worcestershire sauce in all kinds of recipes, at only 2% sodium per serving, a little goes a long way on flavor.
- Fresh garlic cloves – which make a big flavor difference in this sauce.
- Chili Flakes – add a really nice heat to the chicken. You can also use cayenne pepper, if desired.
- Black pepper – I like using freshly ground peppercorns, which gives the chicken a nice flavor a a bit of extra spice.
- Optional Marinade – I like to marinate my chicken in a combination of lime juice, brown sugar, paprika, and chili flakes for a little extra flavor before baking! Not required, but an easy way to get more flavor into each bite.
How To Make Hot Honey Chicken Low Sodium
- If marinading the chicken, add the chicken thighs to a plastic bag that seals, or to a container with an airtight lid. Add the chicken, lime juice, brown sugar, paprika, and chili flakes and mix well. Add enough water to cover the chicken, then seal the bag/bowl, and refrigerate for at least 4 hours, or up to 24 hours.
- When ready to bake, preheat oven to 375 degrees Fahrenheit. Drain marinade from the chicken.
- Pat chicken dry with a paper towel. On a small plate, add the flour and paprika, and dredge each piece of chicken through the flour until lightly coated. Add the chicken in an even layer to a 13 x 9 inch baking dish.
- Once all the chicken is added to the pan, pour 1 tablespoon of the olive oil over the top of the chicken.
- In s small mixing bowl, add the honey, low sodium Worcestershire sauce, chopped garlic, chili flakes, and black pepper. Mix well to combine, then pour the sauce evenly over the chicken. Use a brush or the back of a spoon to evenly coat the sauce over each chicken thigh.
- Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, then bake uncovered for 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Once chicken is finished, allow to rest for 5 minutes before serving.
- Store leftovers in an airtight container for up to 3 days.
Low Sodium Side Dishes for this Chicken
I love serving this low sodium chicken recipe with potatoes. You can use mashed potatoes, crispy low sodium potatoes, or throw in some low sodium baked fries in the oven while the chicken is baking.
It is also great with a simple green salad with a salt free balsamic dressing or even with a large bowl of chopped romaine lettuce with low sodium Caesar dressing or sweet onion vinaigrette.
Browse all our low sodium side dishes to find your next favorite!
More Low Sodium Chicken Dishes You’ll Love
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Low Sodium Hot Honey Chicken
Equipment
- 13 x 9 inch baking dish
- Mixing Bowl
Ingredients
For the Marinade
- 2 limes juiced and zested
- ½ cup brown sugar
- 1 tablespoon paprika
- ½ teaspoon chili flakes or cayenne pepper
For the Honey Chicken
- 1.5 lbs chicken thighs I used boneless and skinless
- 1 cup flour
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- ½ cup honey
- 1 tablespoon low sodium Worcestershire sauce
- 3 cloves garlic chopped
- ½ teaspoon chili flakes
- ½ teaspoon black pepper
Instructions
- If marinading the chicken, add the chicken thighs to a plastic bag that seals, or to a container with an airtight lid. Add the chicken, lime juice, brown sugar, paprika, and chili flakes and mix well. Add enough water to cover the chicken, then seal the bag/bowl, and refrigerate for at least 4 hours, or up to 24 hours.
- When ready to bake, preheat oven to 375 degrees Fahrenheit. Drain marinade from the chicken.
- Pat chicken dry with a paper towel. On a small plate, add the flour and paprika, and dredge each piece of chicken through the flour until lightly coated. Add the chicken in an even layer to a 13 x 9 inch baking dish.
- Once all the chicken is added to the pan, pour 1 tablespoon of the olive oil over the top of the chicken.
- In s small mixing bowl, add the honey, low sodium Worcestershire sauce, chopped garlic, chili flakes, and black pepper. Mix well to combine, then pour the sauce evenly over the chicken. Use a brush or the back of a spoon to evenly coat the sauce over each chicken thigh.
- Cover the baking dish with foil, and bake for 30 minutes. Remove the foil, then bake uncovered for 15 minutes. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Once chicken is finished, allow to rest for 5 minutes before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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Always have chicken, this is a delicious way to use it
Delicious! This recipe is a tasty new way to use chicken, and we enjoyed the flavor combination