Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone mat for easy cleanup.
- In a mixing bowl, whisk together honey, smoked paprika, ground cumin, olive oil, and a pinch of salt and pepper until well combined. The mixture should be slightly thick and fragrant.
- Add the chicken strips into the bowl and toss them thoroughly until evenly coated with the spice mixture. You want each piece to glisten with the smoky, sweet marinade.
- Spread the coated chicken evenly across the prepared sheet pan in a single layer, making sure not to overcrowd the pan to promote crispness and charring.
- Roast in the preheated oven for about 15 to 20 minutes, or until the chicken is bubbling at the edges and has developed a deep, caramelized color. The chicken should be cooked through and slightly crispy on the outside.
- Remove from the oven and let the chicken rest for a couple of minutes. The edges will be beautifully golden and slightly crispy, with a smoky sheen from the glaze.
- Serve the chicken immediately, optionally with warm tortillas, sliced peppers, or your favorite toppings for a complete meal.
Notes
You can add sliced bell peppers or onions on the sheet for extra flavor and color. Adjust honey and spices to taste for more sweetness or smokiness.
