Honey Garlic Grilled Chicken (Printer View)

Juicy chicken thighs infused with honey and garlic, grilled for a sticky, flavorful summer main dish.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, approximately 2 pounds
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Marinade

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, low-sodium preferred
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar or rice vinegar
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Lemon wedges for serving

# Method:

01 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, vinegar, smoked paprika, and red pepper flakes until well combined.
03 - Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor development.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve the remaining marinade in a separate container.
06 - Place chicken skin side down on grill and cook for 6 to 7 minutes per side until deeply browned and internal temperature reaches 175°F, approximately 20 minutes total.
07 - While chicken grills, transfer reserved marinade to a small saucepan. Bring to a boil, then simmer for 3 to 4 minutes until thickened and safe to consume.
08 - During the final 2 to 3 minutes of grilling, brush the cooked marinade over chicken to create a sticky glaze.
09 - Transfer chicken to a serving platter. Allow to rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while that glaze gets dark and sticky, which is basically the opposite of dry grilled chicken.
  • The marinade comes together in under five minutes, and the actual cooking happens while you're hanging out with friends.
02 -
  • Don't skip boiling that reserved marinade—raw chicken marinade needs heat to be safe, and it also concentrates the flavors into something actually worth brushing on your food.
  • Pat your chicken dry before marinating, which sounds like an extra step but makes the skin crisp instead of steamed when you grill it.
03 -
  • If you want serious char, move your chicken directly over the heat for the last minute per side—it'll look almost burnt but tastes incredible.
  • Make extra marinade and save it in the fridge for next time; it keeps for about a week and saves you ten minutes of prep.
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