Sweet Spicy Hot Honey Chicken

This grilled hot honey chicken brings together the perfect balance of sticky sweetness and fiery spice, creating a flavor explosion that keeps everyone coming back for seconds. The caramelized glaze forms a gorgeous crust on juicy chicken thighs, making this dish as beautiful as it is delicious.

I first made this recipe when hosting an impromptu summer gathering, and it was such a hit that it's now requested at nearly every backyard barbecue. Even my spice-averse mother-in-law couldn't stop raving about the perfect balance of flavors.

Ingredients

• Boneless skinless chicken thighs: chosen for their natural juiciness and forgiving nature on the grill they stay tender even if slightly overcooked
• Olive oil: helps seasonings adhere and prevents sticking to the grill
• Smoked paprika: adds a subtle smokiness that enhances the grilled flavor without overpowering
• Garlic powder: provides aromatic depth without burning like fresh garlic might
• Onion powder: offers sweet aromatic notes that complement the honey beautifully
• Salt: the essential flavor enhancer that brings all other seasonings to life
• Black pepper: adds necessary background heat and dimension
• Cayenne pepper: optional for those who want to dial up the spice factor
• Honey: creates the sticky glaze and provides natural sweetness use local if possible for best flavor
• Hot sauce: brings the heat Frank's RedHot offers ideal tangy spice but use your favorite
• Apple cider vinegar: adds brightness and cuts through the sweetness for perfect balance

Step-by-Step Instructions

Preheat the Grill:

Start by heating your grill to medium high heat around 375400°F. If using a gas grill ensure it's been running for at least 10 minutes to fully heat up. For charcoal wait until coals are covered with white ash for ideal cooking temperature.

Create the Spice Rub:

Combine olive oil smoked paprika garlic powder onion powder salt black pepper and cayenne in a small bowl mixing thoroughly until a paste forms. This blend creates a foundation of flavor that will complement the sweet heat of the glaze perfectly.

Season the Chicken:

Pat chicken thighs dry with paper towels first this ensures the seasoning sticks better and helps achieve better browning. Use your hands to massage the spice mixture into every nook and cranny of the chicken ensuring complete coverage for maximum flavor.

Prepare Hot Honey Sauce:

Whisk together honey hot sauce and apple cider vinegar until fully incorporated. The sauce should have a pourable consistency but still be thick enough to cling to the chicken. Reserve about half for serving fresh later which ensures bright flavors.

Grill the Chicken:

Place seasoned thighs on the preheated grill smooth side down first and close the lid. Allow to cook undisturbed for 56 minutes until grill marks form and the chicken releases easily from the grates. Flip once and continue cooking until almost done.

Glaze and Finish:

During the final 23 minutes of cooking brush the chicken generously with the hot honey sauce on both sides applying multiple layers if possible. Watch carefully as the sugars can burn quickly. The glaze should bubble and caramelize slightly forming a sticky delicious crust.

Rest and Serve:

Remove chicken from grill and let rest for 3 minutes allowing juices to redistribute. Drizzle with reserved fresh hot honey sauce right before serving for an extra burst of flavor and appealing glossy finish.

Save

The hot honey combination was a complete revelation for me. I first discovered it at a small roadside BBQ joint in Tennessee, and I've been obsessed with incorporating it into different recipes ever since. Something magical happens when the natural sugars caramelize over direct heat.

Make Ahead Options

You can prepare this chicken up to 24 hours in advance by marinating the seasoned thighs in the refrigerator. This not only saves time but actually improves flavor as the spices have longer to penetrate the meat. The hot honey sauce can also be mixed ahead and stored separately. Just remember to bring the chicken to room temperature for about 20 minutes before grilling for more even cooking.

Perfect Pairings

This sweet and spicy chicken pairs beautifully with cooling side dishes that balance its heat. Try serving it with a crisp coleslaw dressed simply with vinegar rather than mayo to cut through the richness. Grilled corn on the cob makes an excellent companion as the sweetness complements the honey notes. For a complete meal add a simple cucumber and tomato salad dressed with lemon juice and herbs.

Customization Ideas

The beauty of this recipe lies in its adaptability. For a citrus twist add a tablespoon of orange or lime zest to the spice rub. If you prefer less heat substitute the hot sauce with barbecue sauce for a smokier profile. Vegetarians can apply the same treatment to firm tofu or cauliflower steaks with excellent results just adjust cooking times accordingly. The hot honey sauce itself makes a fantastic addition to roasted vegetables or drizzled over pizza.

Recipe FAQs

→ What's the best type of hot sauce to use for the hot honey glaze?

Frank's RedHot works excellently for this glaze as it provides the right balance of heat and tanginess without overwhelming the honey's sweetness. However, you can substitute with sriracha for a garlic-forward heat, Tabasco for sharper spice, or any hot sauce that matches your preferred heat level. The key is finding one that complements the honey rather than overpowering it.

→ Can I make this chicken in the oven instead of grilling?

Absolutely! Bake the seasoned chicken thighs at 425°F (220°C) for about 20-25 minutes until they reach an internal temperature of 165°F (74°C). For the caramelized finish, brush with the hot honey sauce during the last 5 minutes of baking, then broil for 1-2 minutes for that delicious char.

→ How can I adjust the spice level of this chicken?

To reduce spiciness, decrease or omit the cayenne pepper in the seasoning blend and use less hot sauce in the glaze, perhaps just 1 teaspoon instead of 2 tablespoons. For extra heat, increase the cayenne pepper to 1/2 teaspoon, add red pepper flakes to the glaze, or choose a hotter sauce variety like habanero-based options.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but require different cooking techniques to prevent dryness. Pound them to even thickness (about 3/4 inch), reduce grilling time to about 4-5 minutes per side, and watch carefully to avoid overcooking. The internal temperature should still reach 165°F (74°C), but breasts dry out more quickly than the naturally juicier thighs.

→ Can I prepare the hot honey glaze in advance?

The hot honey glaze can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Warm it slightly before using to restore its consistency for easy brushing. This makes meal prep more efficient, especially when planning for gatherings where you'll be busy with other dishes.

→ What sides pair best with this hot honey chicken?

This chicken pairs beautifully with cooling sides that balance the sweet-spicy profile. Consider creamy coleslaw, corn on the cob, cucumber salad, or classic potato salad. For a complete meal, add grilled vegetables like zucchini or bell peppers that can cook alongside the chicken, absorbing some of that smoky flavor.