Description
Bold sweet-spicy hot honey glaze meets aromatic garlic marinade in these grilled chicken thighs. Bone-in, skin-on thighs caramelize into a golden char with succulent juices locked in by high-heat grilling. Balances umami, heat, and sweetness.
Ingredients
Chicken thighs, bone-in, skin-on – 1 lb (454g)
Garlic, fresh – 4 cloves
Honey (wildflower or clover) – 3 tbsp
Low-sodium soy sauce (or tamari) – 4 tbsp
Avocado oil (high smoke point) – 2 tbsp
Chili flakes (adjust to taste) – 1 tsp
Instructions
Combine soy sauce, garlic, oil, and chili flakes in a bowl. Add chicken thighs and refrigerate for 30 minutes minimum.
Preheat grill to medium-high (375°F). Oil grids to prevent sticking.
Brush thighs with honey mixture, ensuring skin is fully covered. Place skin-side down on grill.
Grill 8-10 minutes uncovered. Flip, add remaining glaze, and sear 5 more minutes.
Let rest 10 minutes before serving.
Notes
Use a digital thermometer – 165°F internal temperature is ideal.
Reserve extra glaze for final 2 minutes to prevent burning. Apply in even brush strokes.
Use a preheated cast iron skillet indoors as an alternative to grilling.
Avoid marinating less than 30 minutes for sufficient flavor penetration.
Adjust chili flakes to control spice level.
Nutrition
- Serving Size: 1 chicken thigh portion
- Calories: 590
- Sugar: 12g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 200mg