Description
Grilled Hot Honey Chicken Thighs combine smoky spice and sweet glaze for a portable, protein-packed meal prep solution. Perfect for batch lunches or weeknight meals, this dish offers a delicious balance of heat and honey.
Ingredients
1.5 lbs (6-8 pieces) chicken thighs, bone-in, skin-on
2 tbsp honey, Assam or wildflower honey
1 tbsp paprika, smoked for depth
1 tsp garlic powder
1 tsp cumin
1 tsp cayenne pepper
2 cups cooked rice (long-grain or jasmine)
1 head broccoli
1 tbsp olive oil
Instructions
In a bowl, mix paprika, 1 tbsp honey, 1 tsp garlic powder, 1 tsp cumin, and 1 tsp cayenne pepper.
Clean the chicken thighs and pat them dry with paper towels.
Massage the marinade into the chicken meat, pressing into crevices.
Refrigerate the chicken for 2-4 hours (overnight is optional).
Preheat the grill to 400°F, ensuring there are direct and indirect heat zones.
Brush 1 tbsp olive oil on the chicken skin.
Grill the thighs skin-side down for 6-8 minutes, until golden.
Move the thighs to indirect heat and cook for 15-18 minutes, basting with the remaining honey.
While the chicken cooks, steam broccoli florets for 3 minutes, then shock in ice water to stop the cooking.
Portion the chicken thighs into airtight containers with 1/2 cup cooked rice and 1 cup broccoli.
Seal the containers and refrigerate for up to 4 days or freeze for 2-3 months.
Notes
Use cast iron skewers for even heat transfer when grilling.
Check the chicken temperature at its thickest part; 165°F is the safe minimum.
Let the grilled chicken rest for 5-10 minutes before portioning.
For extra sticky glaze, add a quick glaze with honey during the final 2 minutes of grilling.
Nutrition
- Serving Size: 1 container
- Calories: 450
- Sugar: 18g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg