Description
Caramelized paprika-seasoned chicken thighs meet a spicy-sweet hot honey glaze for a bold, craveable dish with perfectly crispy skin and juicy meat. Master grilling timing and glazing technique for restaurant-quality results.
Ingredients
2 lb skin-on chicken thighs (free-range recommended)
1/3 cup hot honey (see notes)
3 tbsp smoked paprika
4 cloves garlic
2 tbsp high-smoke-point olive oil
Instructions
Slice chicken into 8 pieces
Combine paprika, olive oil, and minced garlic in a bowl
Coat chicken evenly and refrigerate 15 minutes
Preheat grill to 300°F and oil grates
Place chicken skin-side up on grill
Cook 15 minutes before first glaze
Brush hot honey on tops near the end
Move to indirect zone, cover, and cook 8-10 minutes
Notes
Make hot honey: mix raw honey with 1 tbsp chili powder
Microwave marinade 10 seconds pre-grill for enhanced aroma
Use meat thermometer for doneness (165°F before glazing)
Clean brush frequently to prevent honey scorch
Double glaze amount if desired
Pat skin dry for crispier results
Nutrition
- Serving Size: 1 thigh with 1 1/2 oz glaze
- Calories: 420
- Sugar: 22g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg