This easy hot honey glaze comes together in just minutes and is a perfect sweet-spicy finish to grilled chicken & taco salads! Make it as spicy or as mild as you like.
Hot Honey Glaze
This little concoction is such a great thing to keep on hand. It’s only a few ingredients, and you literally just put it into a skillet and heat it up. It keeps for a really long time, too.
You’ll be glad you have it when you pull a pan of nuggs out of the oven. Or when you’re serving grilled chicken or make a big a$$ salad for lunch. It’s a fun hit of sweetness with a little heat that you didn’t even know you needed.
Spicy Honey Glaze Ingredients
It’s just a few ingredients (most you probably already have!) and a minute or two in a hot skillet.
- Honey
- Crushed red pepper flakes
- Lime juice
- Salt
- Fresh cilantro
That’s it!
I love the fresh cilantro in this because it gives it boost of freshness to balance out the sweetness.
If you’re anti-cilantro, I’m sad for you.
But I understand. And you can also use fresh parsley if you like. Or sliced green onions.
It might seem a little watery, but it’ll thicken a little as it cools.
And you’ll want it to be on the thin side because if it isn’t, it’ll thicken up so much in the fridge it’ll be impossible to drizzle.
How to make Honey Glaze
- Put the honey, water, crushed red pepper flakes, lime, and salt in a skillet. Bring it to a boil, and let it bubble for about 2 minutes.
- Remove from heat and stir in the cilantro.
- Let it cool for 20-30 minutes before using.
Spicy Honey Glaze Substitutions
Cilantro – If you think coriander tastes like soap, try using parsley or spring onions.
Spice – Instead of crushed red pepper flakes, you could use chili powder.
Ways to Use Honey Cilantro Lime Dressing
If you’re sitting there thinking “what on earth would I use this for?” — I’ve got your back. Here are some suggestions.
- Use as a dipper for breaded, pan-fried meat or fish. Remember when McDonald’s offered honey as a dipper for chicken nuggets? Kind of like that, but a grown up, sophisticated version. I drizzled this over my Paleo Fiesta Popcorn Chicken and — wow. All the heart eyes. (See photo above. Amiright?)
- Drizzle over grilled/broiled meat or fish. I used this on this Sweet Chipotle Salmon and it was the perfect touch. It’s also good on grilled chicken or pork chops!
- Use it on roasted vegetables! Especially vegetables that are on the bitter side — like Roasted Shredded Brussels Sprouts. I bet it would work well on roasted sweet potatoes, too.
- Drizzle it over a salad! I know, but trust me. I wouldn’t use this INSTEAD of salad dressing, but as a secondary dressing. A BONUS dressing. Any kind of Mexi-flavored Ranch dressing would be good with this — like my Roasted Jalapeno Ranch Dressing. Or a citrusy vinaigrette.
How to Store Honey Glaze
Store chilled in a lidded container for up to 2 weeks.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Hot Honey Glaze FAQs
I know I’ll get this question.
The answer is — depends on how you use it.
It’s not as potent and spicy as hot sauce.
But it does have a good kick to it. If you eat it in a cool, crispy salad with a lot of other things going on, it won’t be too overwhelming.
If you immerse your popcorn chicken in it, expect to feel that kick.
Hot Honey Drizzle
This sweet & spicy hot honey glaze is more versatile than you think! We love it over grilled fish, popcorn chicken, taco salads, and roasted Brussels sprouts.
Ingredients
- 1/4 cup honey
- 1/4 cup water
- 1/2 teaspoon crushed red pepper flakes
- Squeeze of lime juice
- Pinch of salt
- 2 Tablespoons minced fresh cilantro
Instructions
- Put the honey, water, crushed red pepper flakes, lime, and salt in a skillet. Bring it to a boil, and let it bubble for about 2 minutes.
- Remove from heat and stir in the cilantro.
- Let it cool for 20-30 before using.
- Store chilled in a lidded container for up to 2 weeks.
Notes
Nat's Note: Drizzle this glaze over grilled meat or fish, salads, breaded/fried chicken, or roasted vegetables. It's especially good with roasted Brussels sprouts.