Spicy Honey Chicken
Spicy Honey Chicken made with chicken thighs rubbed with a smoky blend of spices and brushed with a sticky sweet honey sauce is one of our favorite dinners during grilling season. Serve it with rice or on top of a bed of arugula dressed with an easy citrus vinaigrette for a delicious meal!
Servings: 4 -6 servings
Ingredients
- 8-10 chicken thighs
- 1-2 Tablespoons olive oil
Spice Rub
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chipotle chili powder
Glaze
- 3/4 cup honey
- 3 Tablespoon apple cider vinegar
Instructions
- Preheat grill to medium-high heat, around 400 to 450°F. Make sure the grill grates are clean.
- Trim excess fat from the chicken, if needed, then pat dry. Drizzle with the olive oil, rubbing it to coat the chicken on both sides.8-10 chicken thighs, 1-2 Tablespoons olive oil
- In a small bowl or jar, combine all of the spice rub ingredients, stirring to combine. Sprinkle the rub evenly over the chicken pieces on both the front and back sides, rubbing it in with your hands so it is evenly distributed.2 teaspoons chili powder, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon ground coriander, 1/2 teaspoon chipotle chili powder
- Heat the honey in a small microwave-safe bowl in the microwave for 15 seconds until very runny. Add the vinegar and stir to combine. Set aside 2-3 tablespoons of the honey-vinegar mixture for drizzling over the chicken at the end.3/4 cup honey, 3 Tablespoon apple cider vinegar
- Grill boneless chicken thighs for 3-5 minutes per side, anywhere from 6 to 10 minutes total, depending on their size, until they reach an internal temperature of 165°F when tested with a digital meat thermometer. Bone-in chicken thighs will take a little longer to cook - more like 10-14 minutes total with about 5-7 minutes per side. In the last minute or two of grilling, brush the chicken on both sides with the honey-vinegar glaze. Watch the chicken carefully at this point because the honey will smoke and flare-ups can happen because of the sugar in the glaze.
- Remove from the heat and drizzle with the reserved honey-vinegar glaze, then let rest for 5 minutes before serving.
Notes
- Knowing when meat is done: I highly recommend using a meat thermometer to know when your chicken thighs are done, especially if using bone-in thighs. But the other way to know when it is done is when the juices run clear when you cut into a piece of the chicken after it has rested for about 1 minute off the grill. If the juices are pink, stick the chicken back on the grill for another 2-3 minutes until it is done.
- Honey Citrus Vinaigrette: Our favorite way to serve this is on top of a bed of arugula tossed with a simple honey citrus vinaigrette made with 1/2 cup vegetable oil, 1/3 cup orange juice, 3 tablespoons lime juice, 2 tablespoons honey, 1 minced garlic clove, 1 1/2 teaspoons freshly grated onion, 3/4 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Shake the vinaigrette ingredients in a jar with a tight fitting lid, then pour over arugula and toss to coat. Delicious with sliced mango, avocado, and red onions and the sliced chicken on top.
Nutrition
Calories: 733kcal | Carbohydrates: 55g | Protein: 37g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 781mg | Potassium: 562mg | Fiber: 1g | Sugar: 52g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg
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