Grilled Hot Honey Chicken
This Grilled Hot Honey Chicken is the perfect balance of sweet, smoky, and spicy. Tender chicken is coated in a flavorful spice rub, grilled until juicy, and finished with a buttery hot honey glaze that caramelizes beautifully on the grill. It’s an easy weeknight dinner that’s packed with flavor and sure to become a family favorite!
We begin this recipe by combining all the rub spices in a small bowl.ย After drizzling the chicken pieces with olive oil, rub the seasoning mix on both sides of the pieces.
A word about the chicken pieces:ย I love chicken thighs and my guy loves chicken breasts.ย Oh, what to do, what to do?? Do both!ย He gets two breasts and I get 4 thighs (gotta have leftovers, right?).ย The only difference when you combine different sizes is that you want to start the breasts on the grill about 6 minutes before the thighs so they are done at the same time.
Make the hot honey sauce by melting the butter in a small saucepan and whisking in the honey, Sriracha and unfiltered apple cider vinegar until smooth and combined.ย Transfer half of it to use as a serving sauce later and reserve half to baste the chicken with.
Brush sauce from the saucepan onto both sides of the chicken and place on a preheated grill.ย Cover and cook, flipping and basting, until cooked through.ย This should take about 10 minutes total for the thighs and 15 minutes for the breasts, depending on the thickness.
Transfer the chicken to a serving platter and drizzle with hot honey sauce.ย Serve any remaining sauce on the side.
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Grilled Hot Honey Chicken
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Ingredients
For the Chicken:
- 2 tsp chili powder
- 2 tsp granulated garlic
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 & 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 tbsp extra virgin olive oil
For the Hot Honey Sauce:
- 4 tbsp salted butter
- 1/2 cup honey
- 2 tbsp Sriracha
- 1 tbsp unfiltered apple cider vinegar
Instructions
Season the Chicken:
In a small bowl, combine the chili powder, granulated garlic, onion powder, cayenne pepper, kosher salt, and black pepper.
Trim any excess fat from the chicken and pat dry with paper towels. Drizzle with olive oil and rub the seasoning mixture evenly over all sides.
Make the Hot Honey Sauce:
Melt the butter in a small saucepan over medium-low heat. Whisk in the honey, Sriracha, and apple cider vinegar until smooth and combined. Transfer half of the sauce to a small serving bowl and set aside for later.
Grill the Chicken:
Preheat the grill to high heat. Brush both sides of the chicken with some of the remaining hot honey sauce. Place the chicken on the grill and reduce the heat to medium-high.
Cover and cook for 3 to 4 minutes, or until grill marks develop. Flip the chicken and brush with more sauce.
Continue cooking, turning occasionally and brushing with additional sauce, until the chicken reaches an internal temperature of 165ยฐF, about 7 to 8 minutes longer.
Serve:
Transfer the chicken to a serving platter and drizzle with the reserved hot honey sauce. Serve any remaining sauce on the side for dipping.
Chef’s Notes:
- Chicken thighs tend to stay juicier on the grill, but chicken breasts work just as well.
- Reserve a portion of the sauce before grilling to avoid cross-contamination.
- Adjust the heat level by increasing or decreasing the amount of Sriracha or cayenne pepper.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- This chicken is delicious sliced over salads, tucked into sandwiches, or served alongside grilled vegetables.
- 3 days and reheated in a skillet or oven.
Recipe inspired by The Modern Proper
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