Honey Bourbon Grilled Chicken Thighs
User Reviews
5
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Prep Time
35 mins
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Cook Time
8 mins
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Total Time
42 mins
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Servings
6 servings
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Calories
227 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Honey Bourbon Grilled Chicken Thighs
Description
This recipe begins with combining barbecue sauce, honey, bourbon, lemon juice, and hot sauce to create a marinade with balanced sweet, tangy, and spicy notes. Chicken thighs with bone-in are trimmed of excess fat and coated in the marinade, then refrigerated for 30 minutes to 24 hours to develop flavor. Grilling over medium-high heat sears the chicken, producing a light brown skin with some caramelization from the sugars in the sauce. The cooking continues over medium-low indirect heat or on a grill pan, covered, to bring the chicken through to a safe internal temperature of 165°F (75°C) while retaining moisture.
The result is juicy chicken with a flavorful glaze, suitable for serving alongside grilled vegetables, salads, or classic barbecue sides. Adjusting the sweetness of the marinade is possible by varying honey and lemon juice quantities, and the bourbon can be omitted or substituted for a non-alcoholic version. Removing the skin before marinating reduces fat content for a leaner option.
For more tender, fall-off-the-bone texture, increase cooking time until internal temperature reaches 180-190°F (82-88°C). Reheating is best done carefully to maintain moisture. This recipe yields six servings and can be stored chilled for leftovers.
Ingredients
- ¾ cup barbecue sauce
- 2 Tablespoons honey
- 1 ½ Tablespoons bourbon
- 1 Tablespoon lemon juice
- 1 teaspoon hot sauce Frank’s Red Hot Sauce brand
- salt to taste
- 6 chicken thighs bone in
Instructions
- Mix barbeque sauce, honey, bourbon, lemon juice, Frank’s Hot Sauce and salt together in a mixing bowl.
- Trim excess fat from the chicken if needed. Add the chicken thighs to the bowl and mix to coat the meat.
- Allow chicken to marinate for at least 30 minutes and up to 24 hours.
- Use this time to preheat your grill or gridle pan up to medium - high heat. You may also use a charcoal grill for indirect grilling.
- If using a grill or gridle pan, sear the chicken for 3-4 minutes on each side or until the skin is light brown. If using a charcoal grill, use direct heat to grill for 3-4 minutes each side or until the skin is light brown.
- Reduce the heat to medium-low on the grill or gridle pan and cover the grill or grill pan and cook chicken until it reaches 165F/ 75C with a meat thermometer. Instead of finishing the meat on the grill or grill pan, you may want to transfer chicken thighs to charcoal grill over indirect heat and cook until chicken reaches 165F/75C.
- Transfer chicken to a plate once finished cooking and let rest for 5 minutes before serving.
Notes
- Remove chicken skin before marinating to reduce fat and calories if desired.
- Adjust sweetness of barbecue sauce by adding lemon juice or extra honey to taste.
- Marinate chicken from 30 minutes up to 24 hours for deeper flavor infusion.
- To achieve very tender, fall-off-the-bone thighs, cook until internal temperature reaches 180-190°F (82-88°C).
- Omit bourbon or substitute for non-alcoholic options to make recipe suitable for children.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 486mg | 20% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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