There’s something magical about the combination of sweet and spicy that makes taste buds dance with joy. This Grilled Hot Honey Chicken embodies that perfect balance – juicy chicken with a sticky, spicy-sweet glaze that caramelizes beautifully on the grill. It’s become my go-to recipe when I want to impress guests without spending hours in the kitchen.
The secret lies in the hot honey sauce that transforms ordinary chicken into something extraordinary. As the honey hits the heat, it creates a glossy coating that locks in moisture while adding layers of complex flavor. Whether it’s a weeknight dinner or weekend cookout, this dish brings restaurant-quality results with minimal effort.
Why You’ll Love This
- Simple ingredients that you likely already have in your pantry
- Perfect balance of sweet, spicy, and savory flavors
- Versatile recipe that works with any chicken parts (breasts, thighs, or drumsticks)
- Quick 30-minute marinade that delivers big flavor
- Leftovers taste amazing in salads or wraps the next day
Ingredients
- 1 pound boneless, skinless chicken thighs
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons hot honey
- 1 teaspoon freshly grated lemon zest
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper, to taste
- 6 ears of sweet corn, kernels removed from the cob
- 2 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- ¼ cup sour cream
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon freshly grated lime zest
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Place the chicken in a glass dish or resealable bag. Whisk together olive oil, lemon juice, hot honey, lemon zest, garlic, and a pinch of salt and pepper. Pour the mixture over the chicken and marinate for at least 30 minutes or up to overnight.
- Preheat the grill to the highest setting. Once hot, place the chicken on the grill and cook for 5 minutes until it easily flips. Flip the chicken and grill for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F. Let the chicken rest for 5 to 10 minutes before serving. Drizzle with extra hot honey.
- Place the corn, green onions, and cilantro in a bowl. In a smaller bowl, whisk together sour cream, lime juice, lime zest, and a pinch of salt and pepper. Stir the sour cream mixture into the corn until combined. Taste and adjust seasoning as needed.
- Serve the grilled chicken alongside the corn salad. Enjoy this flavorful and refreshing meal!
Tips & Variations
- For extra heat, add a diced jalapeño or increase the red pepper flakes in the marinade.
- No grill? No problem! This recipe works beautifully in a cast-iron skillet or under the broiler.
- Make your own hot honey by warming 1/3 cup honey with 1-2 teaspoons of crushed red pepper flakes.
- For a citrus twist, add the zest and juice of one lime to the marinade.
- Chicken breasts work too, but reduce cooking time to prevent drying out.
- For a make-ahead option, prepare the marinade up to 3 days in advance and store in the refrigerator.
Serving Suggestions
This Grilled Hot Honey Chicken pairs beautifully with cooling sides that balance its sweet heat. Try serving it with a crisp cucumber salad dressed with yogurt and dill, or a simple coleslaw with a vinegar-based dressing. For a heartier meal, add some grilled corn on the cob and garlic bread to soak up any extra sauce.
For a complete summer feast, serve alongside cilantro-lime rice and grilled vegetables like zucchini, bell peppers, and red onions. A cold beer or a glass of off-dry Riesling complements the sweet-spicy profile perfectly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
- If the chicken is browning too quickly on the grill, move to indirect heat to finish cooking.
- Pat chicken dry with paper towels before marinating for better sauce adhesion.
FAQs
- Can I use bone-in chicken pieces? Absolutely! Bone-in pieces will take longer to cook, about 8-10 minutes per side. Always use a meat thermometer to ensure they reach 165°F.
- Is there a way to make this less spicy for kids? Yes, reduce the hot sauce and red pepper flakes by half, or create a separate batch with just honey, garlic, and a touch of paprika.
- Can I freeze the marinated chicken? Yes, you can freeze the chicken in the marinade for up to 3 months. Thaw completely in the refrigerator before grilling.
- What’s the best hot sauce to use? Any Louisiana-style hot sauce works great, but feel free to experiment with sriracha, gochujang, or even a fruit-based hot sauce for different flavor profiles.
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