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
My kids call this Clappin chicken (cause it claps lol). Bake on high heat and broil last couple minutes on each side after basting with honey sauce. Perfection!
This was delicious! My family really enjoyed it. Also grilled red bell pepper and white onions on the side. Was perfect together.
OMG…YUM!!! Even my super-picky 16 year old daughter liked it. I made this because it sounded good and had rave reviews, but I was mainly thinking she *might* actually eat it. Success! Thank you for sharing your culinary genius with us!
I didn’t have time to make the honey citrus salad dressing yet (my original search that led me to this) but will try it tomorrow and put leftover chicken in the salad.
I am trying to eat healthier and this recipe popped into my mind that I had years ago! I have been hunting it down. I had it as a salad, but the link to how you made it as a salad isn’t working. What do you out with it for a salad? What dressing do you use? THANK YOU!
Hi there! That salad recipe isn’t on the site anymore, but I will get it added to this post! I love putting this chicken on mixed greens with sliced red onion, feta, sliced mango, candied nuts, and this Honey Cider Vinaigrette!
We love this recipe! I’ve made it both on the grill and on the stovetop and they’re both delicious. Tonight I served it with coconut rice and it was incredible together! Thank you!
This is my go to chicken recipe. My absolute favorite and everytime I make it for friends and family, it gets plenty of compliments
Sara – I was wondering….I’m trying to get a better grip on cooking on my gas grill. How high of heat do you use and do you cook the chicken on the direct heat or indirect heat? Thanks so much!
All gas grills vary, so you kind of have to experiment with your own, but I heat up my grill on a fairly high heat for a few minutes and then turn it down to medium-low when you put on the actual chicken. If you have room, it’s a great idea to have a space with indirect heat in case the outside is cooking a little too fast. Otherwise I just keep them on direct heat until they’re cooked through. Hope that helps!
This is my all time favorite chicken recipe. I’ve cooked it for friends and family multiple times and everyone loves it.
This has become a staple in our house and I’ve shared the rub and the recipe with many friends. I make the rub in larger quantity and put it into a jar so I always have it on-hand for a quick weeknight dinner. It’s a go-to that I know all my kids will love – and that’s saying A LOT!!!
Wow! The chicken looks so amazing! Thank you for sharing the recipe! I can’t wait to try it.