This Spicy Honey Chicken is one of my family’s favorite meals. Both kids and adults gobble it up every time I make it. I love the combo of a savory spice rub combined with a sweet, tangy honey glaze and it doesn’t hurt that it’s pretty quick and easy either! You don’t have to think ahead about marinating because you’re just throwing together a spice rub and, after the spices have grilled into the chicken, you just slather on a honey glaze. Even though it has the word spicy in the title, it’s actually pretty mild and you can always cut the chipotle in half if you’re worried about it.
Ingredient Notes
- Boneless, Skinless Chicken Thighs
- Vegetable Oil
- Spice Rub
- Granulated garlic
- Chili powder
- Onion powder
- Coriander
- Kosher salt
- Cumin
- Chipotle chili powder
- Glaze
- Honey
- Apple cider vinegar
How to Make Spicy Honey Chicken
- This recipe starts with a simple spice mix of garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle powder. Mix the spices all together in a bowl, then toss chicken with oil and spice rub to coat all sides well. Use your hands and get in there, then pop it on the grill!
- Next, mix up the glaze. While chicken is cooking, warm the honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2 tablespoons of the honey glaze for serving. (In fact, the sweet, tangy honey glaze is so good that I usually double it to ensure plenty for drizzling on before serving!)
- Take the rest and brush on the chicken (both sides) in the final moments of grilling. I recommend a silicone basting brush like one of these that can withstand the high heat of the grill. I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
Storage and Other Tips
- If you don’t have a BBQ, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!
- Store leftovers in the fridge and eat within 3-4 days for best results.
- Speaking of leftovers, my absolute favorite way to eat leftover Spicy Honey Chicken is in a salad! If you still have reserved glaze, drizzle a little over your favorite salad ingredients with some glaze and a touch of olive oil and toss it all together with your leftover chicken.
Frequently Asked Questions
My family is very sensitive to spicy food. Can I just leave the chipotle out completely?
There are lots of spices here that will still be delicious if you decide to leave the chipotle out completely. It does bring a nice depth of flavor, though, so I’d recommend at least trying half of what’s called for!
Can I make this ahead of time?
This recipe is quick and easy. It is best made and eaten fresh if you are wanting warm chicken. Cold leftover chicken is great in salads and sandwiches!
Spicy Honey Chicken
The best chicken thighs! This recipe combines a savory spice rub with a sweet honey glaze for a crowd-pleasing favorite.
Servings people
Equipment
Ingredients
Thighs
- 8 chicken thighs, boneless, skinless about 2 pounds
- 2 teaspoons vegetable oil
Rub
- 2 teaspoons granulated garlic
- 2 teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon coriander
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon chipotle chili powder
Glaze
- ½ cup honey
- 1 tablespoon cider vinegar
Instructions
Rub
- Combine the rub spices in bowl and mix well.
Grill
- Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill chicken for 3-5 minutes on each side, until cooked through. Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
Glaze
- While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2 tablespoons honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
- Drizzle chicken with reserved glaze before serving.
Notes
- If you don’t have a barbecue grill, try it on an indoor grill pan or use your broiler.
- Be sure to use a silicon basting brush; a horsehair basting or pastry brush won’t hold up to heat on the grill.
Nutrition
Calories: 108kcal, Carbohydrates: 25g, Protein: 0.5g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.01g, Sodium: 404mg, Potassium: 54mg, Fiber: 1g, Sugar: 23g, Vitamin A: 251IU, Vitamin C: 0.3mg, Calcium: 11mg, Iron: 1mg
Calories: 108kcal
Cost: $10
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Questions & Reviews
was looking for a good chicken wing recipe, but found this! i’m gonna try it on the wings, baked in the oven. wish me luck!
These are delicious ! I made this using chicken breasts and 2 Tablespoons of BBQ sauce. My boyfriend loved it too… big plus. This recipe will definitely be used often!
I just had to tell you that when I served this up tonight for dinner, my 5 year old declared, “This is delicious!” I couldn’t believe what I was hearing. This came out of the mouth of my child that somehow survives on peanut butter and angels tears. I am going to make these for our labor day BBQ. thanks for another great recipe.
Made these today and this is my 3rd time, delicious, my boyfriend likes them too which is a huge relief because he’s a picky eater but I love to see him really enjoy a meal 🙂 Had it with white rice and it really can stand on it’s own!! YUMMMMMMMMMMM
Hey Sara!
Do you happen to have nutritional information for this recipe? Calories specifically. Thanks!!! Love the chicken!!
i love this recipe, but don’t have a grill as well. i’ve read through the comments and don’t think anyone’s asked this yet…f i use my broiler in my oven. how long should the thighs cook? do I flip them? I’m always scared i’m not going to cook chicken right. with no grill, should i skip this recipe and try one of your other brilliant ones or would you give it a go still in the oven broiler settinG?
I’d place them a rack down from the top and don’t glaze them until the very, very end or the sugar will burn. Cook them until both sides are golden brown and then time them by internal temperature. Hope that helps!
I’ve been enjoying this recipe as a staple in my home for quite a while now. While savoring a delish bite again today I suddenly had an epiphany….I bet this flavoring/seasoning combo would be fantastic on ribs! Has anyone tried it on some pork ribs before? If not, I guess I will be the first. I think I will have to give it a whirl next week. I will return & report 😉
This recipe is amazing. I mean heart-stoppingly so. I do the cooking in our family, and my wife and kids loved it! Best recipe I’ve tried so far, and that’s saying something because I make something from your site almost every day. I have loved everything!
I just made this for me and my boyfriend and we LOVE it! Goes perfectly on a bed of jasmine rice. The only difference was I made mine with chicken tenderloins and I cooked them in an electric skillet with some extra olive oil. Had to make do! It was still a wonderful recipe and I can’t wait to grill the chicken next time and to make it with the mango dressing. My house smells amazing after cooking this!
Thanks for posting!!
wow that was so good. I’m an expat and where I live it’s impossible to find things that approximate real American barbecue-style sauce, dry rubs, and the like. I broiled it and it was fantastic! Thanks for such a delicious recipe. I’ll be making this again & again.