Grilled Chicken Thighs with Hot Honey Glaze
Grilled chicken thighs with hot honey glaze land in that sweet spot between comfort food and weeknight practicality, with crispy smoky skin, juicy dark meat, and a sticky sweet-spicy glaze.
Equipment
- Grill (gas or charcoal)
- Tongs
- Small bowl
- Basting brush
- Instant-read thermometer
- Paper towels
Ingredients
For the chicken
- 2 1/2–3 lb bone-in, skin-on chicken thighs about 6–8 thighs (1.1–1.3 kg)
- 2 tsp kosher salt divided (or 1 1/2 tsp fine sea salt)
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp neutral oil for the grill grates (canola, grapeseed, or avocado)
For the hot honey glaze
- 1/2 cup runny honey 120 ml
- 1–2 tsp red pepper flakes to taste
- 1 tbsp apple cider vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp fine salt or to taste
- 1–2 tsp hot sauce optional
To serve (optional)
- lime or lemon wedges for squeezing
- thinly sliced green onions or chopped fresh cilantro
Instructions
- Prep the chicken: Pat the chicken thighs dry on all sides with paper towels. Trim any large flaps of excess fat if needed.
- Season thoroughly: In a small bowl, combine 1 1/2 teaspoons of the kosher salt, black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder. Sprinkle evenly over both sides of the thighs, pressing into the skin. Let sit at room temperature for 20–30 minutes while you prepare the grill.
- Preheat and set up the grill: Prepare a two-zone grill (one side medium-high direct heat, the other lower indirect). Aim for about 190–205°C (375–400°F) on the hot side. Clean grates and oil lightly with a paper towel dipped in neutral oil held with tongs.
- Mix the hot honey glaze: Stir together honey, red pepper flakes, apple cider vinegar, smoked paprika, garlic powder, and salt in a small heatproof bowl. Whisk in hot sauce if using.
- Start the thighs over indirect heat: Place thighs skin-side up on the cooler side. Close lid and cook 10–15 minutes, until fat begins to render and internal temperature is around 60–65°C (140–150°F).
- Crisp the skin over direct heat: Move thighs skin-side down over direct heat and cook 3–5 minutes, watching for flare-ups, until browned and crisp but not charred.
- Flip and start glazing: Turn thighs skin-side up and move back to indirect heat. Brush lightly with hot honey glaze, close lid, and cook 3–5 minutes until glossy and beginning to set.
- Build layers of glaze: Continue cooking over indirect heat, brushing on a thin layer of glaze every 3–5 minutes and turning pieces occasionally, for 10–15 minutes.
- Check doneness: Begin checking the thickest part (avoid bone) after about 20 minutes total grill time. Cook to at least 74°C (165°F), or up to 80–85°C (175–185°F) for more tender thighs.
- Finish with a final glaze and rest: Brush with a final light coat of hot honey, transfer to a platter, tent loosely with foil, and rest 5–10 minutes.
- Garnish and serve: Squeeze lime or lemon over the chicken and top with green onions or cilantro if using. Serve remaining glaze on the side (thin with a splash of hot water if needed).
Nutrition
Calories: 520kcalCarbohydrates: 26gProtein: 32gFat: 32gSaturated Fat: 8gCholesterol: 170mgSodium: 820mgPotassium: 420mgFiber: 1gSugar: 24gVitamin A: 6IUVitamin C: 8mgCalcium: 4mgIron: 12mg
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