Honey & Spice Baked Chicken Recipe
Honey & Spice Baked Chicken Recipe photo by Taste of Home
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Honey & Spice Baked Chicken Recipe

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Bring summertime flavor to the table any time of year with this moist chicken entree that will remind you of backyard barbecues. The hint of heat is tempered by sweet honey, but for pickier palates, simply decrease the cayenne pepper. —Lisa Gnyp, Shelby Township, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 3 teaspoons garlic powder
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon cayenne pepper
  • 8 boneless skinless chicken breasts (5 ounces each)
  • 6 tablespoons honey
  • 2 teaspoons cider vinegar

Nutritional Facts

1 chicken breast: 210 calories, 4g fat (1g saturated fat), 78mg cholesterol, 522mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


  1. Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan.
  2. Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use. Yield: 5 servings plus 3 cooked chicken breast halves.
Originally published as Honey & Spice Baked Chicken in Simple & Delicious December/January 2012, p21

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LPHJKitchen User ID: 7521213 253584
Reviewed Sep. 3, 2016

"I really liked the spice and honey flavor combo. I did change it up just slightly - I cooked the chicken and sauce in a skillet (with chicken cut in chunks) to speed up the cooking process. We really liked it. It was great served with a side of steamed veggies."

greatwithoutgluten User ID: 6330173 247696
Reviewed Apr. 30, 2016

"I thought this was tasty. I will decrease the amount of chili pepper next time for my taste. My whole family enjoyed this recipe. It was easy to make too."

rwippel User ID: 4262008 240693
Reviewed Dec. 31, 2015

"This was awesome. I put the rub and basting sauce on pork chops as oppose to chicken. My husband said they were the best pork chops he's ever had. If you brown the chicken/chops in a cast iron skillet prior to putting in the oven, you get a lovely caramelization on the meat."

muffbear74 User ID: 209131 238630
Reviewed Dec. 2, 2015

"I wondered If anyone has tried this without the honey and vinegar I thought it smelled really delicious when I open the oven to add the sauce"

daddyspunkin_n_mommaspuddin User ID: 1404437 228111
Reviewed Jun. 17, 2015

"We did not like this at all. I'm dreading having to eat it again tonight. Do you think it could have been because I used tenderloins instead of whole chicken breasts? Maybe it just isn't our style, 'cause neither of us liked it. I'm going to try it in the tortillas and see if it's any better."

jstowellsupermom User ID: 7101358 223810
Reviewed Mar. 29, 2015

"We grilled this instead off asking but it was still great! A quick & easy main dish!"

pklocke User ID: 1745962 193585
Reviewed Nov. 18, 2014

"Not enough sauce, but wonderful flavor!"

lmmanda User ID: 1101093 192221
Reviewed Jul. 14, 2014 Edited Jul. 15, 2014

"This was good, but not great. I cut down on the chili powder and cayenne since my husband and son don't care for spicy foods. Personally didn't think it had that much flavor, and like another reviewer said, the honey mixture just ran off the chicken while it was cooking.

Update: I used the leftover chicken to make the baked chimichangas the next day so I was able to save this chicken that my family thought was just good, but not great."

luigimon User ID: 1692040 193584
Reviewed Apr. 5, 2014

"This was excellent, though I had to cut back on the cayenne......I only put 1/4 teaspoon and that was plenty of heat. My husband even thought it was good and spicy, and he would have doubled the cayenne had he been in the kitchen with me when I was making it. So easy, too. Perfect for a weeknight!"

HOGWriter User ID: 3126553 192218
Reviewed Mar. 27, 2014

"We loved the flavor, but yes, there was some heat in the rub. We offset that with a side of sour cream topped shredded lettuce. As dkarvin suggested in a December review, the leftovers will be used to make a wonderful southwestern entree later in the week."

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