Enjoy succulent grilled chicken thighs coated in a luscious sweet and spicy honey BBQ sauce. Perfect for a flavorful weeknight dinner or a crowd-pleasing cookout, this recipe brings together the best of tangy, smoky, and sweet flavors in every bite.
Honey BBQ Chicken Thighs
Enjoy succulent grilled chicken thighs coated in a luscious sweet and spicy honey BBQ sauce. Perfect for a flavorful weeknight dinner or a crowd-pleasing cookout, this recipe brings together the best of tangy, smoky, and sweet flavors in every bite.
Ingredients
- 8 ounces boneless skinless chicken thighs about 4-6 thighs
- 1/2 cup BBQ sauce your favorite brand
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon olive oil
Instructions
- In a medium bowl, whisk together BBQ sauce, honey, soy sauce, apple cider vinegar, garlic powder, smoked paprika, and cayenne pepper (if using) to create the marinade and basting sauce.
- Place chicken thighs in a shallow dish or a Ziploc bag. Pour about half of the sauce over the chicken, ensuring all pieces are coated. Reserve the other half of the sauce for basting later. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates.
- Remove chicken from the marinade, discarding any excess marinade. Place the chicken thighs on the preheated grill.
- Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). During the last 5-10 minutes of cooking, baste the chicken frequently with the reserved sauce, flipping occasionally, until beautifully caramelized and cooked through. Be careful not to burn the sauce due to the honey content.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving. This helps the juices redistribute, ensuring tender and juicy chicken.
Notes
For a spicier kick, increase the cayenne pepper or add a dash of hot sauce to the marinade. You can use bone-in, skin-on thighs, but cooking time will be longer (around 25-35 minutes) and require slightly lower heat. Adjust grilling time and temperature accordingly. Serve with grilled vegetables, rice, or a fresh salad for a complete meal. Leftovers can be shredded and used in sandwiches, wraps, or salads.
