Spicy Honey Glazed Chicken
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Spicy Honey Glazed Chicken

Spicy Honey Glazed Chicken

with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip

Inspired by some of the world's most popular street food, this tasty Spicy Honey Glazed Chicken is perfect for a casual sharing-style dinner.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time25 minutes


serving amount

450 grams


40 grams

Mature Cheddar Cheese

(Contains Milk)

1 bunch(es)


30 grams

Crumbled Blue Cheese

(Contains Milk)

150 grams

Soured Cream

(Contains Milk)

30 grams


15 grams

Sriracha Sauce

60 grams

British Smoked Bacon Lardons

1 sachet(s)

Cajun Spice Mix

4 unit(s)

British Chicken Thighs

120 grams

Coleslaw Mix

Not included in your delivery

1 tbsp


¼ tsp


2 tbsp

Plain Flour


Nutritional information

Energy (kJ)4368 kJ
Energy (kcal)1044 kcal
Fat58.2 g
of which saturates25.2 g
Carbohydrate74.2 g
of which sugars21.9 g
Protein63.4 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Kitchen Shears
Small Bowl
Medium Bowl
Large Frying Pan


Cook the Wedges

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins.

Make your Blue Cheese Dip

Meanwhile, grate the Cheddar cheese. Roughly chop the chives (use scissors if easier).

In a small bowl, add the blue cheese, half the soured cream, half the Cheddar cheese and half the chives. Stir in the water (see pantry for amount). Season with salt and pepper. Mix well to combine - blue cheese dip done! Set aside.

Mix the Spicy Glaze

In another small bowl, combine the honey and sriracha. Set your spicy honey glaze aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When the wedges are halfway through cooking, sprinkle over the bacon lardons and the remaining Cheddar, then return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Prep the Chicken

In a medium bowl, combine the Cajun spice mix, salt and flour (see pantry for both amounts). 

Add the chicken thighs to the spiced flour and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Time to Fry

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan, discarding any remaining flour in the bowl. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken cooks, pop the remaining soured cream into a medium bowl and season with salt and pepper. Add the coleslaw mix and toss to coat. Set aside.

Finish and Serve

Once the chicken is cooked, remove the pan from the heat, then pour over the spicy honey glaze. Turn to coat.

Transfer the chicken to your plates, spooning over any remaining glaze from the pan.

Serve the cheesy bacon wedges and slaw alongside. Sprinkle over the remaining chives.

Serve the blue cheese dip on the side for dipping.


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