kickin' honey-coco chicken

1.5 pounds boneless skinless chicken breasts, pounded or fileted to about 1/2 inch thick

¼ cup honey

2 TBS of your favorite hot sauce (the thicker and hotter the better!)

1/3 C unsweetened coconut flakes

Kosher sea salt to taste

Pre-heat oven to 350F

Cut or pound chicken breasts to proper thickness

Spray a baking sheet with vegetable or coconut oil.  Olive oil is not recommended.

Lightly salt one side of the chicken breast and place salted side DOWN on the baking sheet

In a small bowl, combine the honey and hot sauce.  Brush mixture on the top of the chicken breasts.

Coat the top of the chicken breasts liberally with the coconut like you would breading.

Bake for 25 minutes or until internal temp of the chicken reaches 185F.

Let the meat rest for about 5 minutes before serving.

NOTES:

Using a garlic or fruit/vegetable based hot sauce will produce better results than using a vinegar based sauce (like Frank’s or Texas Pete).  These sauces are generally thicker and have more complex flavors instead of just adding heat.  I would recommend a Mango-Habanero, Sriracha, or any of the Torchbearer line of organic sauces!  The honey does an excellent job of knocking down the heat, so don’t be afraid of pushing your limits.

If you would like more sauce for coating or dipping, any quantity can be made by combining 2 parts honey to 1 part hot sauce.

Applying the sauce mixture to the bottom of the chicken is not recommended, as the honey tends to scorch.

For a crispier version of the chicken, spread a thin layer of the unsweetened coconut on an ungreased baking sheet and place under a broiler until it becomes lightly toasted.  Please use caution while doing this, as the coconut can burn very quickly!