Spicy Honey Chicken
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Asian
Spicy Honey Chicken
Description
The recipe uses a flavorful dry rub combining granulated garlic, chili powder, onion powder, coriander, cumin, kosher salt, and chipotle chili powder to season boneless, skinless chicken thighs. The thighs are trimmed, oiled, and evenly coated with the spice mixture, ensuring a deep seasoning. Grilling them over direct heat for several minutes per side cooks the chicken and develops a charred flavor.
While cooking, a glaze made from warmed honey and cider vinegar is prepared and applied to the chicken shortly before finishing. This sticky glaze creates caramelized edges and adds a bright sweetness to the smoky heat of the spices. The glaze also tends to drip and smoke on the grill briefly, which should be managed by burning off excess after cooking.
This dish serves well as a flavorful main, especially when juicy texture is desired. Grilling adds smoky complexity, and the balance of spicy and sweet notes makes the chicken distinct. The use of thighs helps maintain moisture compared to breasts, although the latter can be substituted.
Ingredients
- 8 chicken thighs boneless skinless, about 2lbs, breasts can substitute but thighs stay more moist
- 2 teaspoons vegetable oil
Rub:
- 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
- 2 teaspoons chili powder
- 1/2 /2 teaspoon onion powder
- 1/2 /2 teaspoon Coriander
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 /2 teaspoon chipotle chili powder
Glaze:
- 1/2 /2 cup honey
- 1 Tablespoon cider vinegar
Instructions
- Combine the rub spices in bowl and mix well.
- Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
- While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
- I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
- If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
Notes
- Trim excess fat from chicken pieces and pat dry before seasoning for better grilling results.
- Warm honey before mixing with vinegar to make the glaze easier to brush on.
- Be prepared for some dripping and smoke as the honey glaze caramelizes on the grill; allow flare-ups to burn off after cooking.
User Reviews
Overall Rating
4.4
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