Honey Garlic Grilled Chicken (Printable Version)

Tender chicken thighs glazed with honey garlic marinade and grilled for a savory, sweet finish packed with flavor.

# The Ingredients You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 2 lbs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper

→ Marinade

04 - ⅓ cup honey
05 - ¼ 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, optional
10 - ½ teaspoon crushed red pepper flakes, optional

→ Garnish

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

# Step-by-Step Instructions:

01 - Pat chicken thighs dry with paper towels. Season both sides generously 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 a minimum of 30 minutes, up to 4 hours for enhanced flavor development.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Reserve the remaining marinade in a separate container for basting.
06 - Place chicken skin side down on the preheated grill. Cook for 6 to 7 minutes per side until deeply browned and internal temperature reaches 175°F when measured with a meat thermometer.
07 - Pour reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes until slightly thickened and safe to consume.
08 - During the final 2 to 3 minutes of grilling, brush the cooked marinade over chicken using a basting brush to create a sticky glaze.
09 - Transfer chicken to a serving platter and allow to rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.

# Additional Tips::

01 -
  • Chicken thighs stay incredibly juicy because they're forgiving and actually taste better the fattier they are.
  • The marinade is basically pantry staples you probably already have, so there's zero stress about hunting down specialty items.
  • Grilling time is genuinely short, so you're eating within an hour from decision to plate.
  • This sticky-sweet glaze somehow tastes restaurant-quality but feels totally doable on a Tuesday.
02 -
  • Do not skip boiling the marinade before using it as a glaze, because raw marinade that touched raw chicken needs that heat for safety.
  • Chicken thighs are harder to overcook than breasts, but that doesn't mean you should grill indefinitely, checking temperature at around the 12-minute mark prevents dry meat.
  • Pat your chicken completely dry before it hits the grill or you'll steam it instead of sear it and lose that crackling skin you're after.
03 -
  • If you want extra char and caramelization, finish the chicken over direct heat for one minute per side right before removing it, but watch it closely because sugar burns fast.
  • Boneless, skinless thighs work in a pinch and only need 4 to 5 minutes per side, though you lose that addictive crispy skin element that makes this special.
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