Description
Crispy-skinned chicken thighs glazed with sweet-hot honey and smoked garlic-paprika seasoning offer bold flavor and professional-grade results. Ideal for summer grilling, with a caramelized crust and juicy meat. Pairs well with corn or salads.
Ingredients
4 lbs chicken thighs (skin-on for crispiness)
½ cup hot honey
4 cloves garlic (minced for maximum flavor)
2 tbsp paprika (smoked or sweet)
3 tbsp olive oil (for marinade and skin coating)
1 tsp sea salt (for dry brining)
Instructions
Pat chicken dry with paper towels
Rub salt evenly under skin and on meat side
In a bowl, mix garlic, paprika, 1 tbsp olive oil, and 2 tbsp hot honey
Place chicken in a resealable bag
Pour marinade over chicken and massage gently for 5 minutes
Preheat charcoal grill to 450°F
Brush grates with olive oil using a paper towel
Place chicken skin-side down on hot grate
Cook for 2 minutes until bubbles form
Reduce heat to medium-low and cook for 10–12 minutes
Flip and cook for 8–10 minutes
During the last 2 minutes, brush chicken with remaining 3 tbsp hot honey
Notes
Use a cast iron skillet over grill to maintain high heat for best skin charring
Brush grates with melted butter before oiling to prevent sticking
Let chicken rest 5 minutes post-grill to seal crust and redistribute juices
Test honey sweetness level before glazing—adjust to preferred spiciness
Nutrition
- Serving Size: 1 serving (4–5 chicken thighs)
- Calories: 480
- Sugar: 34g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 7g
- Carbohydrates: 37g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 85mg