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Thai Chile Honey

Thai Chile Honey

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February 2014


  • 3 tablespoons honey

  • 1 Thai chile, thinly sliced

Recipe Preparation

  • Combine honey, chile, and 1 Tbsp. hot water in a small jar, cover, and shake to combine. Let stand at least 3 hours and up to 2 days (Honey will get hotter as it sits. Refrigerate if holding for longer than 3 hours). Strain before using.

Recipe by Dawn Perry


Photos by Matt Duckor

Reviews Section



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Red Thai Chile Peppers

Red Thai chile peppers vary in size and shape, depending on the specific variety, and are generally small, conical, and slender, tapering to a point on the non-stem end. The pods range in length from 2 to 7 centimeters, and the skin is smooth, taut, and waxy, ripening from green to bright red when mature. Underneath the surface, the flesh is thin, crisp, and pale red, encasing a central cavity filled with small, round, and flat cream-colored seeds. Red Thai chile peppers have a fruity, subtly earthy flavor with a pungent heat that slowly builds and then lingers on the palate.

Thai grilled chicken (gai yang ไก่ย่าง)

Before we get started making this recipe, let’s quickly talk about grilled chicken in Thailand.

Gai yang (ไก่ย่าง) is the Thai word for grilled chicken, and throughout Thailand you’ll find many different types of grilled chicken, depending on regional location and also just personal family recipes.

The Thai grilled chicken recipe I’m going to share with you is a type of grilled chicken that’s usually cooked using a full chicken, and you’ll commonly find similar tasting grilled chicken throughout Bangkok.

Grilled chicken (gai yang ไก่ย่าง) is especially common to eat along with som tam (green papaya salad), and hot fresh sticky rice. With this trio combination, you’ll have an award winning meal that will make your taste buds rejoice!

Ok, so let’s get started on this Thai gai yang recipe (ไก่ย่าง).

Coriander roots add a wonderful depth of flavor

Homemade Hot Honey (infused with red chiles)

Easy, homemade hot honey is infused with red chiles for a deliciously sweet and spicy condiment. Great on chicken wings, salmon, or even in cocktails!

The first time I saw hot honey was out to eat at a wood-grilled pizza restaurant.

They had the bottles of “Mike’s hot honey” you could purchase lined up all along the counter and I immediately thought “What a GENIUS idea”.

…Move over Sriracha there’s a new hottie in town ).

This Mike’s hot honey copycat recipe is super easy to make!

To make homemade hot honey:

  1. Add honey and chopped dried chiles to saucepan. Heat over medium-low heat to a bare simmer. Don’t boil!
  2. Just as the mixture starts to simmer, turn down to low, cover and cook 30 minutes to let the chiles infuse. Taste test the honey and add more chiles if necessary
  3. Remove from heat and stir in the apple cider vinegar.
  4. Strain mixture into a mason jar, canning jar or other airtight container. Store in a cool place.

A couple of tips while making chile infused honey:

Be sure to keep your pan on low heat. If you have the heat too high, the honey will boil over and you’ll have a hot sticky mess on your stove top (trust me, been there done that!)

If you feel your honey is not spicy enough to your liking, try adding more chiles or you can add a dash of cayenne pepper to really kick it up.

I prefer dried chiles over fresh because they have a lower and slower burn making them perfect for infusions.

These are the dried chiles I prefer (affilate link). They are a mild spicy. You could also use guajillo chili which is also mild or chile de arbol for a spicer kick.

Normally I am not a fan of spicy. Sure, I like mild salsa and pepper jack cheese (if you consider that as spicy), but anything that feels like fire in my mouth, no thank you.

This homemade hot honey is just spicy enough to make you go “ouu”, yet not so spicy you’re shoveling bread into your mouth and drinking large glasses of milk.

It’s the perfect balance of sweet and spicy, kind of like those sweet and salty recipes (cue my sweet and salty scones).

Recipe Ideas for Spicy Honey:

And yes, besides being an awesome savory food condiment, this hot honey is definitely good mixed in tea for sore throats :).

The recipe below makes 1 cup of honey, but feel free to double it since it will keep for 3 months in an airtight container.



• 4 green onions, thinly sliced on the diagonal
• 2 carrots, shredded
• 1 small green cabbage, thinly sliced
• 1 ripe mango, peeled, pitted, and diced
• 1 medium red onion, thinly sliced
• 2 cups fresh pineapple, diced
• 2 fresh limes, peeled, white removed, and coarsely chopped
• 2 tbsp chopped fresh cilantro

• 3 slices, 1/2-inch thick, fresh pineapple
• 1/4 cup spiced rum
• 1/4 cup pineapple juice
• 3 tbsp freshly squeezed lime juice
• 3 tbsp liquid honey
• 1-2 red chiles, seeded and minced
• 1 green onion, finely chopped
• 1 tbsp finely chopped shallot
• 2 tsp peeled grated fresh ginger
• 1 tbsp chopped fresh cilantro, chopped
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black
• pepper to taste

Combine the green onions, carrots, cabbage, mango, red onion, diced pineapple, limes, and cilantro in a large bowl. Mix well, cover, and refrigerate while making the vinaigrette.

Place the pineapple slices in a nonreactive bowl and pour the spiced rum over. Marinate for at least 1 hour.

Preheat grill to medium-high (450°F/230°C).

Reserving rum marinade, grill pineapple slices for 3 to 5 minutes per side. Remove pineapple slices from grill when lightly charred and tender. Cool slightly to handle and chop finely.

Whisk together the pineapple, reserved rum, pineapple juice, lime juice, honey, chiles, green onion, shallot, ginger, and cilantro in a medium bowl. Whisk the oil into the mixture in a slow, steady stream to form a smooth emulsion. Season to taste with salt and pepper. Makes about 3 cups vinaigrette.

Toss the cabbage mixture with 1 cup or more of the vinaigrette. Cover and refrigerate until ready to serve. Refrigerate leftover vinaigrette for up to 2 weeks.

The marinade for this chicken is insane. It really is. The flavour is so good and I honestly think you’ll regret it if you don’t make a double batch. Because I promise, you will eat more than your fair share.

I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. Whether it be fried rice, chili con carne, paella, bolognaise or a beef bourguignon, there are countless variations, from family recipes passed down through generations to high end modern interpretations by top chefs around the world.

BUT….there’s a line. A line between a recipe staying true to its roots and being completely westernised. Not that there is anything wrong with westernising something. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles.

This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. Even throughout Thailand, there are so many variations of Gai Yang. Different from region to region, restaurants to street food vendors to home style versions. But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Omit either of these, and you can’t call it “real”!

In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili.

Traditionally, Gai Yang is served with a dipping sauce. I like making this with chicken thighs because it is such a juicy cut. And with such juicy chicken with a thick glaze on it, I find that a dipping sauce is not necessary. So instead, I incorporate the flavour of the dipping sauce into the Marinade.

Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.

Happy grilling! – Nagi x


Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods

Asian Sesame Dressing for any fresh salad or steamed vegetables

And more of my favourite Asian Chicken recipes

All these are ideal for grilling but can also be cooked on the stove

Yakitori Chicken – Japanese chicken skewers on my mother’s Japanese recipe website, RecipeTin Japan

Vietnamese Lemongrass Chicken – infused with beautiful Vietnamese lemongrass flavours

Thai Coconut Chicken – added richness and flavour from a coconut marinade

Asian Chicken – marinated in a great Asian marinade that’s sweet sand savoury

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Killer B Thai Red Chile - Peppercorn Cocktail

This recipe was featured in Saveur Magazine as a riff on the classic gin-honey-lemon cocktail the bee's knees. Miami restaurant Khong River House calls this recipe "Killer B". It swaps honey with a Thai red chile-white peppercorn simple syrup for a complex balance of tart, sweet, spicy, and bitter.

We found the drink to be void of spicy heat, it's very smooth. The chile & whole peppercorn give a wonderful aftertaste that clears your sinuses and gives a quick buzz all the way to your eyeballs!



  • For the Thai Chile Simple Syrup
  • 1/2 Cup Sugar
  • 2 Fresh Red Thai Chiles, Sliced lengthwise
  • 1 Tablespoon Whole White Peppercorns, cracked
  • 1 1/2 Ounces London Dry Gin, such as Beefeater
  • 3/4 Ounces Lemon Juice
  • 3/4 Ounces Thai Chile Simple Syrup

Method for Killer B Thai Red Chile - Peppercorn Cocktail

1. Make the simple syrup: Bring sugar and 1/2 cup water to a boil in a 1 quart saucepan, stirring, until sugar dissolves. Remove from heat and add chiles and peppercorns cool chile syrup to room temperature and refrigerate overnight. Strain chile syrup, discarding chiles and peppercorns.

2. Combine gin, lemon juice, and 3/4 oz. chile syrup in a cocktail shaker filled with crushed ice shake vigorously. Strain into a chilled coupe glass and garnish with a chile.

Other Recipes You Might Like

What&rsquos so great about this honey garlic chicken recipe is that there is no deep-frying involved.

You coat the chicken with panko or breadcrumbs and bake in the oven.

In the meantime, you make the honey garlic sauce and toss them together.

Try this recipe, you will love it.

Spicy Chile Crisp

What condiment is equally tasty on eggs, pizza and rice? Nope, it&rsquos not hot sauce. It&rsquos this spicy chile crisp recipe, courtesy of The Pepper Thai Cookbook: Family Recipes from Everyone&rsquos Favorite Thai Mom by Pepper Teigen (aka Chrissy Teigen&rsquos mom).

While the crunchy sauce is Chinese in origin, it's found in many Asian cuisines. The spicy-salty-sweet combination of garlic, shallot, sugar and chiles is totally irresistible. And, sure, you could just buy a jar, but making it at home is simple and satisfying. Make it once and you&rsquoll be putting it on every dish imaginable, even vanilla ice cream (trust us).

Reprinted fromThe Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

¾ cup dried red chiles, such as Thai, de árbol, or Japones

4 small shallots, thinly sliced

12 cloves garlic, thinly sliced

2 tablespoons sesame seeds

¼ teaspoon ground white pepper

1 tablespoon sugar, plus more to taste

1 teaspoon kosher salt, plus more to taste

1. Preheat the oven to 350°F.

2. Place the chiles on a sheet pan in a single layer and roast for about 5 minutes, shaking the pan halfway through to make sure they don&rsquot burn. Remove from the oven and set aside to cool, then transfer to a mortar or blender and grind until you&rsquore left with crushed chile flakes.

3. In a medium saucepan, combine the shallots, garlic and oil. Cook over medium heat, stirring occasionally, until the garlic and shallots are golden brown, 20 to 25 minutes. Remove from the heat.

4. In a heatproof medium bowl, combine the chile flakes, sesame seeds, white pepper, sugar and salt. Set a fine-mesh sieve over the bowl and pour the garlic-shallot mixture into it. Set the sieve of garlic and shallots aside to cool completely so they become crisp.

5. Once the oil is cooled to room temperature, stir the cooled and crisp shallots and garlic back into the oil. Taste and add more sugar or salt as needed. Transfer to an airtight jar and refrigerate for up to 1 month. Stir well before using.

Watch the video: Τρυγώντας με ποιοτικά εργαλεία 4K (July 2022).


  1. Orvelle

    I can not remember.

  2. Nijel

    Very amusing piece

  3. Brian

    why is it so fired !!!!!!!!

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