Baked Fire Popper Chicken

by Sabrina Snyder

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6 Comments

6 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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Baked Fire Popper Chicken are sticky, sweet, and spicy perfection! Perfect to add to your weeknight rotation that the whole family will love!

Chicken Recipes are the best for weeknight dinners because they take on delicious flavors so well. Try out my Baked Sweet and Spicy Honey Mustard Chicken and Mango Habanero Preserve Chicken for some more kicked up chicken recipes.

Sabrina’s Baked Fire Popper Chicken

Baked Fire Popper Chicken is the easier, healthier, faster, and garlickier (I’m going to pretend that is an actual word) cousin to the amazing Chicken Fire Poppers. That recipe has been so incredibly popular, and so many of you asked me the best way to recreate it without the extra frying and breading, that this recipe was a no-brainer.

Recipe Card

Dinner, then Dessert

Baked Fire Popper Chicken Recipe

Baked Fire Popper Chicken are sticky, sweet, and spicy perfection! Perfect to add to your weeknight rotation that the whole family will love!
Yield 6 servings
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked chicken with sauce plated with rice and broccoli
PrintRate

Ingredients
 

  • 1 pound Chicken Breasts , skinless
  • 1 pound Chicken Thighs , skin on
  • 4 cloves garlic , minced
  • 1/2 teaspoon onion powder
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup hot sauce

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the garlic, onion powder, sugar, brown sugar, honey and hot sauce and mix.
  • Add the chicken into the bowl and make sure it is well covered.
  • Place the chicken breasts onto your baking pan and the thighs, skin side down.
  • Pour any excess sauce over the chicken.
  • Bake for 25-30 minutes on the bottom rack of your oven.
  • You can let it cool on the pan, but flip the thighs skin side up before the glaze hardens to the foil and you lose skin trying to flip it.

Nutrition

Calories: 291kcal | Carbohydrates: 30g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 414mg | Potassium: 497mg | Fiber: 0.1g | Sugar: 29g | Vitamin A: 78IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg

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Notes from Sabrina

Any real honey will work, just make sure what you are buying is actually pure honey. Make sure it has a nice mild flavor, which is what you want for this recipe. Avoid floral honeys that would have a flavor battle with your hot sauce.

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About this Recipe

This recipe is also another example of a fast, more modern interpretation of the ultimate comfort food that the chicken poppers are. A healthier twist on a rib-sticking recipe, the chicken is baked with fresh minced garlic, and the quick two-step prep makes this an easy weeknight dinner. The prep for this meal is really only about five minutes long, and it cooks in one pan that you line with foil to make your life infinitely easier on the clean-up side. Dinner is only 35 minutes away!

Pairing Suggestions

Since this recipe is so quick to make start your Perfect Brown Rice, then prepare the chicken, and pop the Roasted Broccoli in the oven right behind the chicken. A perfect, healthy dinner will come together all at once.

How to Store

  • Serve: Don’t leave at room temperature for over 2 hours.
  • Store: If you have leftovers, let the dish cool, then put it in an airtight container to keep in the fridge for 3-4 days.
  • Freeze: To keep longer, you can seal it and store it in the freezer for 3 months.

More Delicious Spicy Chicken Recipes

chicken pin image

Photos used in previous posts:

chicken and rice on a plate
chicken on sheet pan
chicken before cooking on a sheet pan
chicken rice broccoli on plate
package of chicken
Popper Chicken is made with chicken breasts baked in a glorious honey-brown sugar hot sauce until they're sticky, sweet, spicy perfection!
popper Chicken is made with chicken breasts baked in a glorious honey-brown sugar hot sauce until they're sticky, sweet, spicy perfection!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. Ohhhhh I’m so glad you made this twist on the chicken from earlier… definitely have to give this one a go 🙂

    Reply