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Hot Honey Butter Roasted Chicken Recipe

Hot Honey Butter Roasted Chicken Recipe

To go with this week’s special offer of chicken legs, I thought I would recommend this recipe of Hot Honey Butter Roasted Chicken. The recipe comes from one of the most renowned Caribbean chefs - Nina Compton. The hot honey butter makes it extra juicy while adding a tangy, sweet, and buttery taste to the chicken. Serve with a corn and tomato salad for a soulful, satisfying family meal.


6 chicken legs
1 stick of unsalted butter, cut into pieces, at room temperature
3 tablespoons of honey
1 tablespoon of salt
5 sprigs of rosemary (chop half, reserve rest for roasting)
1 lemon, cut into 6 rounds
Spiced Butter
5 tablespoons of Tabasco  
225g. butter, softened
1 tablespoon of garlic, roasted and chopped
2 teaspoons of onion powder
2 teaspoons of thyme
2 teaspoons of sugar
1 teaspoon of cumin
2 teaspoons of salt
1 teaspoon of paprika
1 teaspoon of ground allspice
½ teaspoon of black pepper
½ teaspoon of ground nutmeg
¼ teaspoon of ground cinnamon
Corn and Tomato Salad
2 pints of cherry tomatoes
1/8 cup of basil, finely chopped
¼ cup of olive oil
1/8 cup of sherry vinegar
6 – 8 ears of fresh corn, kernels removed
2 large egg yolks
1 teaspoon of Dijon mustard
4 teaspoons of fresh lemon juice
1 cup of vegetable oil
1 cup of finely sliced onion (smoke the onion before for more flavor)
2 cups of buttermilk
1 cup of toasted panko bread crumbs
¼ cup of ranch powder (seasoning mix)
Coarse salt and ground pepper to taste


Start by making the chicken. Vigorously whisk butter, honey, Tabasco Chipotle Pepper Sauce, rosemary, and salt in a medium bowl until smooth.
Rub some of the butter underneath the chicken skin and place lemon rounds on the base of the roasting pan. Place chicken on top and rub the skin with more butter. Roast at 375 degrees until golden brown and has an internal temp of 165 degrees.
Meanwhile, make the dressing for the corn and tomato salad by placing egg yolks and sliced onion in a bowl. Add mustard and lemon juice until well combined, then add oil in a slow, steady stream (mixture should become thick and emulsified). Add buttermilk and season with salt and pepper to taste. Set aside.
Make the ranch breadcrumbs by combining the toasted panko bread crumbs and ranch powder in a bowl; set aside.
Make the spiced butter in a large bowl by combining all dry ingredients and then folding in the softened butter.
Remove the corn from the cob and sauté corn in 4 tablespoons of spiced butter. Place on a sheet tray and let cool. Add the corn to a large mixing bowl and combine with whole cherry tomatoes. Toss onion dressing and top with ranch breadcrumbs. Serve with roast chicken.


Recipe originally found at:

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