Sweet Honey Baked Chicken Bites

Sweet Honey Baked Chicken Bites Recipe

These little honey baked chicken bites combine three of our favorite things – honey, chicken and orange. The trio goes SO well together. Not only that, but I bet you have at least two of those things in your kitchen right now. This is so easy and perfect for kids, parties or a quick dinner. Maybe you could serve these with some Cheddar Roasted Broccoli or with our light, but so tasty Lemon and Herb Couscous Salad? Both would be awesome, but us? — we just munched on the chicken by itself — they disappeared before we could even grab plates!

We went party, so we stuck a skewer into each piece of chicken to turn them into finger food. Yum.

Like, I said earlier — it’s all about chicken (we used chicken breast), the honey ….

Sweet Honey Baked Chicken Bites-1

… and the orange. We throw a ton of orange peel in to the honey — when the chicken bakes the kitchen immediately smells like oranges, we just love that!

Sweet Honey Baked Chicken Bites-3

You could stop there, but Adam walked in and requested a little heat — so, we added a few dashes of hot sauce, too. A seriously genius addition, I might add! If you’re serving to kids, you might want to hold back here, otherwise — go for it!

Sweet Honey Baked Chicken Bites-4

Bake until golden brown – so easy!

5.0 from 4 reviews
Sweet Honey Baked Chicken Bites
Prep time
Cook time
Total time
Serve this alone as an appetizer or alongside mashed potatoes or veggies for dinner. If serving as an appetizer, try skewering each chicken piece with a toothpick just before serving to turn them into finger food!
Created By:
Yield: 2-4
You Will Need
  • 2 chicken breasts
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 2-6 dashes hot sauce
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Heat oven to 350F. Line a baking sheet with aluminum foil or parchment paper.
  2. Stir together butter, honey, hot sauce, orange peel, salt and pepper in a medium bowl.
  3. Cut chicken breasts into 1-inch chunks.
  4. Add chicken to sauce then toss to coat. Then, arrange chicken on baking sheet in one layer. Bake 15-20 minutes until the internal temperature of the chicken reaches 165 degrees F.
  5. To create a beautiful golden brown crust, heat oven to broil then broil chicken 1-2 minutes until golden brown.

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15 comments… Leave a Comment
  • Mo May 22, 2015, 8:32 pm

    I dusted the chicken with a bit of flour after marinating it. That worked very well! If you can’t use regular flour, corn starch will work!

  • Cody March 12, 2015, 7:04 pm

    I used this recipe but it seemed as if all the sauce had melted off of the chicken and onto the foil just leaving a plain baked chicken taste with a little bit of orange flavor with it. What did I do wrong? Should I let it marinate for a few hours before putting it in the oven?

    • Joanne March 17, 2015, 1:56 pm

      Hi Cody, Marinating longer is always a good idea. Another idea is to spoon a little of the marinade over the chicken (raw) once it is on the baking sheet. Hope that helps!

    • Wendy August 11, 2016, 3:16 am

      Maybe your honey isn’t real honey

  • Hecht January 11, 2015, 6:04 pm

    Thank you for wonderful recipes

  • Darryl Stephens November 20, 2014, 7:29 pm

    I found the chicken pieces on the bland side. Was expecting a Wow! , instead I got a wimp. Little flavor compared to a sweet Asian chicken dish.
    The sauce was terrific, just didn’t go into or remain on the chicken.
    If I make it again I will make a double batch of sauce and at last optional step broil the chicken in a clean pan coated with the second batch of sauce. (The original pan contained considerable chicken juice which probably contributed to the lessened flavor.)

  • Lynette October 17, 2014, 10:36 pm

    About 20 or 30 years ago I had a Weight Watchers cook book that had a recipe for Honey Chicken.
    I had a son that was a very fussy eater and even he just loved this recipe.
    It quickly became a family favorite.
    Over the years I seem to have lost the book and can’t remember that name of it.
    I was wondering if anyone out there could give me the recipe or even the name of the Weight Watchers cook book that it is in.
    It may even have been called Lemon Pepper Chicken.
    I remember that some of the ingredients were Honey, Lemon Pepper, Lemon Juice.???
    Thank you for your time.

  • Irene September 2, 2014, 11:18 am

    Hi! Thank you for the recipe! I have a question. I’m not from America, and one direction from the recipe caught my attention: I’m just wondering, how do you people measure internal temperature of chicken? I never even knew it was possible! Thanks!

    • Joanne October 3, 2014, 11:38 am

      We use a thermometer. Here’s a link to one

  • Ed Hedleston December 7, 2013, 4:36 pm

    Hi Joanne,
    I just discovered your site last week when I was looking for a good gin and tonic recipe as Someone had given us a bottle of Bombay gin. Your recipe was excellent by the way. I also made these for a party and they were great. I bumped up the flavor a bit by marinating the chicken cubes in the juice from the orange for an hour. Great, friendly, and useful site, though my wife rolled her eyes and said, “not MORE recipes!” (I have to get them organized, but she can’t complain too much as I do all the cooking.)


    • Joanne December 9, 2013, 12:25 pm

      Thanks so much! So glad you found us 🙂

  • Sarah C. July 16, 2013, 8:42 pm

    Yummy! And tastes fantastic over a salad with peanuts sprinkled on top.

  • Bev @ Bev Cooks July 2, 2012, 1:00 pm

    Are you kidding me? I’ll take 2323534.

  • Maureen @ Orgasmic Chef July 1, 2012, 7:57 pm

    I’m such a kid. I love things on sticks. I tell myself it’s because my fingers stay unsticky but I think I just love things on sticks.

    I’d stick this chicken too. It looks delicious! Love the photos too.


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