Broiled Souvlaki-Style Chicken Bites + Creamy Hot Honey Herb Dip

Name: Broiled Souvlaki-Style Chicken Bites + Creamy Hot Honey Herb Dip
Prep time: 22 min
Cook time: 45 min
Total time: 67 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup honey; 1 fat garlic clove, smashed; 2 wide strips lemon peel (yellow only); 1 1/2 tsp sweet paprika (fruity body + color); 1 tsp red pepper flakes (backbone heat); 1/4 tsp smoked paprika; Cracked black peppercorns; Pinch flaky salt; 1 tbsp apple cider vinegar (off heat); 1 cup whole-milk Greek yogurt; 4 oz cream cheese, softened; 1/4 cup sour cream; 1 clove roasted garlic, mashed; ~1/4 cup infused hot honey (fully mixed in); 1 tbsp olive oil; 1 tbsp lemon juice + zest; 1/4 tsp toasted ground cumin (optional); 1/2 tsp salt, black pepper to taste; 2 tbsp mint, finely chopped; 2 tbsp flat-leaf parsley, finely chopped; 2 tbsp dill, finely chopped; 2 lbs boneless skinless chicken thighs; 1/2 cup whole-milk Greek yogurt; 1/4 cup olive oil; Juice + zest of 1 lemon; 1 tbsp red wine vinegar; 4 cloves garlic, grated; 1 tbsp dried oregano; 1 tsp ground cumin; 1 tsp smoked paprika

Infuse the Hot Honey: Combine honey, garlic, lemon peel, sweet paprika, red pepper flakes, smoked paprika, and peppercorns in a small saucepan. Warm over low heat until tiny bubbles, about 5 min. Off

Total time

67 min

Serves

8

Difficulty

Medium

play_circle Watch episode 277

Broiled Souvlaki-Style Chicken Bites + Creamy Hot Honey Herb Dip

As seen on Episode 277

The pantry

kitchen

Essentials · serves 8

3/4 cup honey 1 fat garlic clove, smashed 2 wide strips lemon peel (yellow only) 1 1/2 tsp sweet paprika (fruity body + color) 1 tsp red pepper flakes (backbone heat) 1/4 tsp smoked paprika Cracked black peppercorns Pinch flaky salt 1 tbsp apple cider vinegar (off heat) 1 cup whole-milk Greek yogurt 4 oz cream cheese, softened 1/4 cup sour cream 1 clove roasted garlic, mashed ~1/4 cup infused hot honey (fully mixed in) 1 tbsp olive oil 1 tbsp lemon juice + zest 1/4 tsp toasted ground cumin (optional) 1/2 tsp salt, black pepper to taste 2 tbsp mint, finely chopped 2 tbsp flat-leaf parsley, finely chopped 2 tbsp dill, finely chopped 2 lbs boneless skinless chicken thighs 1/2 cup whole-milk Greek yogurt 1/4 cup olive oil Juice + zest of 1 lemon 1 tbsp red wine vinegar 4 cloves garlic, grated 1 tbsp dried oregano 1 tsp ground cumin 1 tsp smoked paprika 1/4 tsp sweet paprika 1 1/2 tsp salt Warm pita bread Lemon wedges Extra herbs for garnish Flaky salt Olive oil for drizzle

·

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The preparation

5 steps, about 67 minutes start to finish.

01
Infuse the Hot Honey: Combine honey, garlic, lemon peel, sweet paprika, red pepper flakes, smoked paprika, and peppercorns in a small saucepan. Warm over low heat until tiny bubbles, about 5 min. Off heat, steep 15-20 min. Remove garlic and peel. Stir in vinegar and salt. Split: ~1/4 cup for the dip, ~2 tbsp to drizzle on top.
02
Build the Dip: Beat cream cheese smooth, whisk in yogurt and sour cream. Stir in roasted garlic, ~1/4 cup hot honey (fully mixed through), olive oil, lemon juice + zest, cumin, salt and pepper. Fold in herbs. Rest 20-30 min. Swoosh in a bowl, drizzle reserved hot honey on top.
03
Broil the Chicken: Rack 4-6 inches under broiler on high. Spread marinated chicken on wire rack over foil-lined sheet pan. Broil 5-6 min, flip, broil another 4-6 min until charred and 165F inside.
04
Finish Savory: Tip bites into a bowl. Squeeze of lemon, chopped mint/parsley/dill, flaky salt. No honey on the chicken. It stays savory, the dip brings the sweet-heat.
05
Plate the Mezze: Creamy hot honey dip in a shallow bowl in the center, swooshed, drizzled with reserved hot honey. Pile savory chicken bites around it. Warm pita and lemon wedges alongside. Grab, dunk, eat.

lightbulb The chef's notes

“Boneless thighs are the right call here, staying juicy under the broiler where lean breast would dry out, so pull them right at 165. The yogurt marinade both tenderizes and helps them char, and resist saucing the chicken itself: keeping it savory is what makes dunking it in the sweet-hot dip land.”

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