Honey Garlic Grilled Chicken (Print View)

Tender chicken thighs glazed with a sweet honey garlic marinade, grilled for a flavorful meal.

# What 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
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon crushed red pepper flakes

→ Garnish

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

# Step-by-Step Directions:

01 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
02 - In a bowl, whisk together honey, soy sauce, minced garlic, olive oil, vinegar, smoked paprika, and red pepper flakes until combined.
03 - Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grill grates.
05 - Remove chicken from marinade, allowing excess to drip off. Reserve marinade. Grill chicken skin side down first for 6-7 minutes per side until deeply browned and internal temperature reaches 175°F.
06 - Pour reserved marinade into a small saucepan. Bring to a boil, then simmer for 3-4 minutes to thicken and ensure food safety.
07 - Brush cooked marinade over chicken during the last 2-3 minutes of grilling to create a sticky glaze.
08 - Transfer chicken to a platter and rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays juicy, which is honestly the dream scenario for any grilled chicken.
  • Honey and garlic do most of the work for you, so the flavor feels fancy without actually being complicated.
  • These thighs can handle longer cooking than breasts, which means forgiving and hard to overcook.
02 -
  • Always boil the reserved raw marinade before brushing it on the chicken at the end; it's a food safety step that also intensifies the flavor as it reduces.
  • Boneless, skinless thighs cook faster (about 4 to 5 minutes per side), but you lose that crispy skin texture that makes this dish special.
03 -
  • If you want deeper char without burning the glaze, finish the chicken over direct heat for just a minute per side at the very end, watching closely the whole time.
  • Marinate these overnight in the fridge if you're planning ahead; the garlic and honey penetrate deeper and make everything taste more cohesive.
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