Honey Grilled Chicken Thighs – Sweet, Smoky, and Summer-Ready
These honey grilled chicken thighs are flame-kissed and dripping with bold flavor. Marinated in a sweet garlic honey glaze, they caramelize perfectly on the grill—easy to make, naturally gluten-free, and ideal for BBQ nights or meal prep.
Ingredients
- 2 lbs boneless skinless chicken thighs
- ¼ cup honey
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari for gluten-free
- 3 cloves garlic minced
- Juice of 1 lemon
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or green onions for garnish
Instructions
- Step 1: Marinate the ChickenIn a bowl, whisk together honey, olive oil, soy sauce, garlic, lemon juice, and paprika. Pour over chicken thighs in a resealable bag or bowl. Let sit at least 30 minutes, preferably 2–4 hours.
- Step 2: Prep the GrillPreheat grill to medium-high heat. Clean and lightly oil the grates to prevent sticking.
- Step 3: Grill to PerfectionRemove chicken from marinade. Grill 6–8 minutes per side, or until internal temp reaches 165°F. Baste with reserved marinade during last 2 minutes for extra glaze.
- Step 4: Rest and GarnishLet rest for 5 minutes before serving. Garnish with fresh herbs.
Notes
Secret Tips for Honey Grilled Chicken Thighs
- Microwave the Marinade for Maximum Flavor: Briefly warming the honey marinade (10–15 seconds in the microwave) helps the honey mix more evenly with oil and soy sauce, ensuring the garlic and spices infuse deeply into the chicken.
- Score the Chicken for Better Absorption: Lightly score the surface of each thigh with a shallow crosshatch cut. This not only helps the marinade penetrate faster, but also encourages better caramelization on the grill.
- Double the Marinade—Half for Basting: Always separate a portion of the marinade before adding the raw chicken. This "clean" batch can be used safely to baste the chicken during grilling, adding a sticky glaze in the final few minutes.
- Use Two Zones on the Grill: Start the thighs over medium-high heat for those crave-worthy grill marks, then finish cooking over a cooler zone to prevent burning the honey sugars while the inside cooks through.
- Rest, Then Toss with Fresh Herbs and Citrus: After grilling, let the thighs rest under foil for 5–7 minutes, then toss with fresh chopped parsley or basil and a squeeze of lemon juice. It brightens up the sticky glaze and cuts through the richness beautifully.
- Use Chicken Skin-On for Extra Crispness: If you're not avoiding extra fat, use skin-on thighs. The skin crisps up wonderfully with the honey glaze and creates an irresistible texture contrast.
- Add Depth with Smoked Ingredients: A touch of smoked salt or a splash of liquid smoke in the marinade elevates the flavor, especially if you're using a gas grill instead of charcoal.
- Pair with Crunchy Textures: Balance the sticky glaze with sides like grilled corn, crunchy coleslaw, or fresh cucumber salad to make each bite more satisfying.