Grilled Hot Honey Chicken

This grilled hot honey chicken is sticky, smoky, sweet, and just the right amount of spicy.

The flavor clings to every bite, thanks to a buttery glaze that’s brushed on while it’s still sizzling on the grill.

You get juicy chicken with crispy golden skin, seared with those deep grill marks that make everything taste better.

And when you hit it with a squeeze of grilled lemon at the end? Everything lifts—like it sharpens the whole bite.

The honey caramelizes just enough to give you that slight crackle, and the heat sneaks in slowly but never takes over.

If you’re grilling this weekend, this is the one you’ll want on the plate. I’d make it again just for the smell alone.

Table of Contents

Grilled Hot Honey Chicken Recipe

Ingredients

6 bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon cayenne pepper (adjust to taste)
¼ teaspoon dried thyme
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
⅓ cup honey
1 teaspoon red pepper flakes
2 tablespoons unsalted butter
Fresh thyme sprigs (for garnish)
2 lemons, halved (for grilling)

Instructions

Pat the chicken thighs dry using paper towels. This helps the skin crisp up and hold the marinade better.
In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, cayenne, and dried thyme.
Rub olive oil all over the chicken thighs, then season generously with the spice mix, coating evenly on all sides.
Cover and let the chicken marinate for 1–2 hours in the refrigerator. Bring it to room temperature 20 minutes before grilling.
Preheat your grill to medium heat (around 375–400°F). If using charcoal, arrange the coals for two-zone cooking.
Place the chicken thighs skin-side down over indirect heat. Cover the grill and cook for about 15 minutes.
Flip the thighs and grill for another 10–15 minutes, or until the internal temperature reaches 165°F. Move them briefly over direct heat for extra char marks if needed.
While the chicken is grilling, make the hot honey glaze. In a small saucepan, combine honey, red pepper flakes, butter, apple cider vinegar, and lemon juice.
Heat over low, stirring occasionally, until the butter melts and the mixture starts to bubble gently. Let it simmer for 2–3 minutes, then remove from heat.
Brush the hot honey glaze generously over the chicken during the final 3–5 minutes of grilling, letting it caramelize slightly but not burn.
Grill the lemon halves cut-side down for 2–3 minutes until lightly charred.
Remove chicken from the grill and let rest for 5 minutes. Brush with a final coat of glaze before serving.
Garnish with fresh thyme sprigs and serve with the grilled lemon for squeezing over the top.

How Spicy Is Hot Honey Chicken?

Hot honey chicken has a gentle heat that builds slowly as you eat, not a sharp or overwhelming spice.

The sweetness from the honey softens the kick from the cayenne and red pepper flakes.

It’s more warm than fiery, so even kids or those who don’t usually enjoy spicy food may still like it.

If you’re sensitive to heat, you can reduce the cayenne or leave out the red pepper flakes.

And if you love bold spice, you can easily turn up the heat with extra chili flakes or a touch of hot sauce in the glaze.

Can I Use Boneless Chicken Instead Of Bone-In?

Yes, boneless chicken works too, but there are a few things to keep in mind to get the same juicy result.

Boneless skinless thighs: These are the best substitute. They stay juicy and take less time to cook.
Boneless chicken breasts: You can use them, but they cook faster and can dry out if overdone. Keep a close eye and grill just until 165°F.
Reduce cooking time: Boneless cuts cook in about 6 to 8 minutes per side depending on thickness.
Skip the direct heat until the end: Let the chicken cook over indirect heat first, then move to direct heat for char marks without burning the glaze.

What Should I Serve With Grilled Hot Honey Chicken?

This chicken goes well with sides that balance its sweet-spicy flavor. You want something fresh, crisp, or creamy to round it out.

Grilled vegetables: Zucchini, bell peppers, or corn give a smoky touch that pairs well with the glaze.
Fresh salads: A corn salad with lime, cucumber-tomato salad, or coleslaw adds a cool crunch.
Rice or grains: Brown rice, couscous, or even orzo help soak up the extra glaze.
Potato dishes: Roasted potatoes, sweet potato fries, or a cold potato salad give that filling comfort without competing with the flavor.

How Do I Store Leftover Grilled Hot Honey Chicken?

Proper storage keeps your chicken safe and tasting fresh. Here’s what you need to know:

Cool completely: Let the chicken sit at room temperature for up to 1 hour after cooking.
Use airtight containers: Store in a shallow airtight container to keep the glaze from getting sticky or clumping.
Refrigerate: Keep in the fridge for up to 4 days.
Freeze for later: You can freeze grilled hot honey chicken for up to 2 months. Wrap tightly in foil or plastic wrap and place in a freezer-safe bag.

What’s The Best Way To Reheat Grilled Chicken Without Drying It Out?

You can reheat it in a way that keeps the meat moist and the skin tasty. Don’t just microwave it without care or it might turn rubbery.

Oven method: Preheat oven to 350°F. Place chicken in a baking dish with a splash of broth or water and cover with foil. Heat for 15–20 minutes until warm.
Stovetop method: Use a covered skillet over low heat. Add a bit of oil or water to help reheat without drying.
Microwave method: Use only for quick reheating. Cover the chicken with a damp paper towel and heat in short bursts, checking often.

Can I Make Hot Honey Chicken Without A Grill?

Yes, you can still enjoy it without a grill, though the flavor might be slightly different.

Oven-baked: Bake the marinated chicken at 400°F for about 35–40 minutes. Broil for 2–3 minutes at the end to mimic the grilled char.
Stovetop: Sear the chicken in a hot cast iron pan, skin-side down first, then cover and cook over medium-low heat until done.
Indoor grill pan: This gives the closest results to outdoor grilling. Heat the pan well, oil it lightly, and cook chicken until nicely marked and cooked through.

Can I Make The Hot Honey Glaze Ahead Of Time?

Yes, the glaze can be prepared in advance, and doing so can even deepen the flavor.

Make up to 5 days ahead: Store it in a sealed jar in the fridge.
Reheat gently: Warm it on the stove or in the microwave before brushing on chicken.
Use leftovers as a sauce: The glaze is great on vegetables, salmon, or even on roasted potatoes.

How Do I Know When The Chicken Is Done?

The safest way is to use a meat thermometer, but there are a few signs you can watch for too.

Internal temperature: Chicken thighs should reach 165°F at the thickest part.
Juices run clear: If you pierce the meat and the juices are clear, not pink, it’s done.
Firm texture: Gently press the chicken—it should feel firm, not soft or rubbery.
Color: The inside should be opaque and white, with no pink near the bone.

Can I Adjust The Sweetness In The Glaze?

Absolutely, you can change the sweetness to suit your taste. The honey makes the glaze sticky and rich, but you can tweak it.

Use less honey: Reduce the honey slightly and balance with more lemon or vinegar.
Add a dash of mustard: This cuts the sweetness and adds a tangy bite.
Try a mix of honey and maple syrup: For a deeper sweetness and smoother texture.

Can I Use A Store-Bought Hot Honey Instead Of Making My Own?

You can, but homemade gives you full control. Store-bought hot honey can be convenient, but it’s often thicker and may be too sweet or spicy.

If using store-bought: Warm it up slightly before brushing to make it easier to spread.
Taste before using: Check the heat level so you don’t overdo it.
Still use the lemon and butter: These give balance and richness that store-bought might lack.