Hot Honey Grilled Chicken Thighs

Ingredients

For the Chicken

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Hot Honey Glaze

• 1/3 cup honey
• 2 tablespoons hot sauce
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon red pepper flakes

For Finishing

• 3 limes, halved
• 2 tablespoons chopped cilantro or parsley

Substitutions

• Chicken breasts can replace thighs and must reach 165°F.

Instructions

Step 2: Season the Chicken

Trim excess fat and toss thighs with oil, paprika, garlic powder, salt, and pepper.

Step 3: Make the Glaze

Warm honey, hot sauce, vinegar, and pepper flakes for 2 minutes. Reserve half in a clean bowl.

Step 4: Grill the First Side

Grill thighs smooth-side down 5 to 6 minutes until well marked.

Step 6: Glaze Safely

Brush with the cooking portion of glaze and turn once or twice for 2 to 3 minutes until sticky and 165°F.

Step 7: Rest and Finish

Rest 5 minutes. Grill lime halves cut-side down 1 minute, then plate chicken with reserved clean glaze, herbs, and lime.

How to Store Leftovers

Refrigerate the cooked chicken thighs within 2 hours and use within 3 to 4 days. If you have extra hot-honey sauce that never touched raw chicken, store it separately for brushing on after reheating.

Keep lime halves and fresh herbs separate until serving.

How to Reheat

Reheat the thighs covered in a 325°F oven or in a skillet over low heat until hot through. Brush on a little reserved hot-honey mixture near the end rather than at the beginning so the honey does not burn.

Add the fresh cilantro or parsley and a squeeze of lime after reheating.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.