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Grilled Chicken Thighs with Hot Honey

This grilled chicken thigh recipe features bone-in, skin-on thighs seasoned with a blend of garlic, paprika, and chili powders, then grilled to crispy perfection. The dish is finished with a drizzle of homemade hot honey, adding a delightful sweet and spicy glaze that complements the savory flavors of the chicken.

It's a simple yet flavorful meal that's perfect for any barbecue or weeknight dinner.

Grilled Chicken Thighs with Hot Honey

Total Time:






Dietary Preference(s):

Dairy Free, Gluten Free, Paleo


  • For the Chicken
  • 8 bone-in, skin-on chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 2 tbsp olive oil
  • For the Hot Honey
  • 1 cup honey
  • 2 tbsp hot sauce
  • 2 tsp crushed chili flakes

How to Make It


Preheat your grill to medium-high heat, aiming for about 375°F (190°C) 450 if you have a pellet smoker.


In a small bowl, mix together the chicken, olive oil ,salt, pepper, garlic powder, paprika, and chili powder. Make sure they are evenly coated in the spices


Place the chicken thighs skin-side up on the grill. Grill for about 10 minutes, then flip them over. Continue grilling for another 10-15 minutes, flipping occasionally, until internal temperature reaches 185°F (74°C). If using a offset smoker you do not need to flip and if flare-ups occur, move the chicken to a cooler part of the grill temporarily. Once the chicken is cooked through and has a nice char, transfer it to a serving platter.


Heat the Honey: In a small saucepan, combine the honey. Place the saucepan over low to medium heat for 1-2 minutes, until the honey loosens up. Then, turn off the heat. Add Flavors: Stir in the hot sauce and crushed chili flakes until well combined


Drizzle hot honey over the grilled chicken thighs while they are still hot, allowing the honey to glaze beautifully over the skin.


Let the chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it juicier

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