Grilled Hot Honey Chicken (Print-Friendly Version)
Juicy chicken thighs meet spicy honey glaze for a smoky, sweet, and zesty meal that’s perfect from the grill.
# What You'll Need:
→ Chicken and Marinade
01 -
900 g boneless, skinless chicken thighs
02 -
60 ml hot honey
03 -
60 ml olive oil
04 -
30 ml apple cider vinegar
05 -
10 g garlic powder
06 -
5 g onion powder
07 -
5 g smoked paprika
08 -
5 g salt
09 -
2.5 g ground black pepper
10 -
2.5 g red pepper flakes (optional, for additional heat)
# How to Make It:
01 -
In a large mixing bowl, whisk together hot honey, olive oil, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes if using.
02 -
Add chicken thighs to the bowl, evenly coating them with the marinade. Cover and refrigerate for a minimum of 1 hour, or up to 8 hours for enhanced flavor.
03 -
Bring the grill to medium-high heat, ensuring the grates are clean and lightly oiled.
04 -
Remove the chicken from the marinade, allowing excess marinade to drip off. Discard any leftover marinade. Grill chicken thighs for 6–7 minutes per side, or until they reach an internal temperature of 74°C.
05 -
Transfer grilled chicken to a plate and let rest for 5 minutes before slicing to retain juices.
06 -
Drizzle additional hot honey over the chicken before serving if desired.
# Additional Tips:
01 -
For a deeper smoky undertone, incorporate a few drops of liquid smoke into the marinade.
02 -
To moderate the spiciness, opt for standard honey in place of hot honey and introduce a touch of cayenne pepper for milder heat.