Best Grilled Chicken Thigh Recipe
These Best Grilled Chicken Thighs have crispy, charred skin, juicy dark meat, and a sticky glaze made with honey, chili crisp, garlic, and ginger. I start the bone-in, skin-on thighs over direct heat to render the skin, then move them to indirect heat until they hit 185-195°F for the dark-meat texture I prefer.
Once they’re nearly done, I brush them with the honey chili crisp glaze and give them a quick final sear. My hot honey lemon pepper wings follow the same approach. The glaze caramelizes over the skin, while a little reserved sauce adds fresh sweet heat after grilling.
Quick Look: Best Grilled Chicken Thighs
- What They Are: Bone-in, skin-on chicken thighs with crispy grilled skin and a sticky honey chili crisp glaze made with garlic, ginger, and soy sauce.
- Grilling Method: Sear skin-side down over direct heat, then finish over indirect heat at 375-400°F. Apply the honey chili crisp glaze near the end and briefly return to direct heat to caramelize. For another two-zone cook, try my chili lime grilled chicken thighs.
- Key Ingredients: Chicken thighs, avocado oil, BBQ rub, honey, chili crisp, soy sauce, rice vinegar, garlic, ginger, and sesame oil.
- Total Time: 35 minutes + 30 minutes optional refrigerator chill.
- Finish Temperature: 185-195°F in the thickest part, away from the bone, for my preferred thigh texture.
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Why This Recipe
Skin-On Thighs for Crispy Exterior: Trimming and pat drying the thighs helps the skin brown without loose edges folding beneath the meat, giving the thighs a more finished, polished look.
Controlled Grilling: The initial sear develops the exterior, while the indirect side provides time to finish the bone-in thighs without burning the glaze. I used this quick-sear technique for my grilled garlic parmesan chicken thighs too.
Layered Chili Crisp Flavor: The honey chili crisp glaze get layered twice on the thighs to create sweet heat and savory complexity.
Key Ingredients
Bone-In, Skin-On Chicken Thighs: The primary cut used in this recipe. Keep the skin intact for grilling and trim off the excess fat for neater presentation and a cleaner bite.
Avocado Oil: A light coating helps distribute the dry seasoning.
BBQ Rub: Provides the base seasoning before the glaze is applied. Check the rub's salt content before adding additional kosher salt.
Chili Crisp + Honey: Adds heat, aromatic oil, and crunchy garlic or shallot pieces. Honey balances the heat and adds a glossy finish. I used this combination for my hot honey chili crisp lobster rolls too.
Soy Sauce + Rice Vinegar: Soy sauce adds saltiness and umami, while rice vinegar cuts through the sweetness of the honey. Together, they keep the glaze balanced.
Fresh Garlic and Ginger: These add a sharp, aromatic flavor to the glaze. Mince the garlic finely and grate the ginger so both distribute evenly through the sauce.
Substitutions or Additions
- Adjust Heat Levels: Not all chili crisps have the same heat level, saltiness, or texture. Start with a smaller amount, taste and adjust based on your preferred spice level. To make the glaze more spicy, add more of the chili crisp or crushed red pepper flakes.
- Use Boneless Chicken Thighs: Boneless thighs are a great alternative if you want a quicker cook. They can be grilled primarily over direct heat, flipping as needed for even browning. Since they’re thinner than bone-in thighs, they’ll generally finish sooner, so use a meat thermometer to avoid overcooking.
- Experiment with Garnishes: Top the grilled chicken with sliced green onions and toasted sesame seeds for freshness and crunch. I did this with my orange Gochujang smoked chicken wings too. Fresh lime wedges are another great addition, adding a bright, citrusy finish that cuts through the richness of the sticky honey glaze.
How to Make Best Grilled Chicken Thighs (Step by Step)
Step 1: Prep and Season Thighs: Pat dry chicken thighs and remove thick fat and overhanging skin. Rub avocado oil and season with BBQ rub, salt and pepper, ensuring all of the surface is nicely coated. Preheat your grill to 375-400°F for two-zone grilling.
Step 2: Prepare Honey Chili Crispy Glaze: Cook honey, chili crisp, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a saucepan over medium-low heat for 3-5 minutes. Divide the glaze into two portions, keeping one-third of it separate for serving.
Step 3: Sear Chicken Over Direct Heat: Arrange the chicken thighs skin-side over direct heat for 3-5 minutes, until the skin develops a golden brown crust.
Step 4: Flip and Cook: Flip the chicken over and cook for 2-3 minutes on the other side too. Watch the skin and adjust the position of individual pieces if flare-ups develop.
Step 5: Cook Over Indirect Heat: Move the chicken thighs to indirect heat, cover with a lid and cook for 10-15 minutes, until the internal temperature nears 185°F.
Step 6: Baste, Finish, Rest and Serve: Brush the chicken thighs with the honey chili glaze and continue grilling until they hit the target internal temperature of 185-195°F. Remove and allow them to rest for 5 minutes. Brush again with the clean reserved glaze, garnish and serve.
James’ Grill Master Pro Tips
Shape the Skin Before Seasoning: I like to trim any loose edges or excess fat from bone-in chicken thighs before seasoning. Keeping the skin spread evenly across the meat creates a more uniform surface for the BBQ rub and prevents thin, overhanging pieces from burning over direct heat.
Refrigerate Thighs Before Cooking: Allow the thighs to air dry in the refrigerator for 3-60 minutes to further dry them out and get the skin more crispy. I do this when I make pellet smoked chicken wings and hot honey lemon pepper wings too.
Brown the Seasoned Skin Before Glazing: I never apply the honey chili crisp glaze at the beginning of the cook. Instead, I let the BBQ seasoning toast and the chicken skin turn golden brown and crispy over direct heat. This creates a smoky, savory crust before I add the sweet and spicy glaze.
Watch the Chili Crisp Solids: The crunchy garlic, chili flakes, and shallots in chili crisp can burn faster than the liquid portion of the glaze. Once I brush it onto the chicken, I avoid aggressive flames and watch for excessive darkening. A little caramelization adds flavor, but burnt chili crisp can turn bitter.
Use Indirect Heat for Tender Thighs: Once the skin has developed the color and crispiness I want, I move the chicken to the cooler side of the grill. I let the indirect heat bring the internal temperature to 185-195°F. This gives the connective tissue time to soften while keeping the skin and glaze from burning.
Reserve Fresh Glaze for Finishing: Before basting the chicken, I always set aside a portion of the honey chili crisp sauce in a clean bowl. After the thighs have rested, I brush on a little of that reserved glaze. It brings back the flavors while giving the finished chicken a glossy coating and extra texture.
Chicken Thigh Temperature Guide
Chicken thighs should reach a minimum internal temperature of 165°F (74°C) in the thickest part of the meat, according to USDA guidance. Make sure you check several thighs when cooking a batch.
- 165°F: Safe minimum: Chicken thighs are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As thighs cook beyond the minimum safe temperature, connective tissue continues to break down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken thighs to 185-195°F. At this temperature, the meat pulls cleanly from the bone while staying juicy, and high-heat cooking gives the skin more time to render and crisp.
Best Grilled Chicken Thighs FAQs
Store the leftover grilled chicken thighs in a sealed container in the refrigerator for up to 4 days.
To reheat the grilled chicken thighs, use a moderate oven until the chicken reaches 165°F internally. Cover loosely if the glaze begins to darken too much.
The honey chili crisp glaze is best applied on the grilled chicken during the final few minutes of the cook. Honey contains sugars that can burn if exposed to heat for too long.
The spice levels of this honey chili crisp grilled chicken depends on the kind of chili crisp you’re using. Some chili crisps can be more spicy than others, so check that if you’re sensitive to heat.
Chicken thighs are safe to consume after they hit 165°F internal temperature. I prefer taking them higher at 185-195°F for the best texture.
More Grilled Chicken Appetizer Recipes
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Best Grilled Chicken Thighs
Equipment
- Charcoal or Gas Grill
- Instant-Read Thermometer
- Small Saucepan
- Basting Brush
- Tongs
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs 6-8 thighs depending on size
- 1 tbsp avocado oil or olive oil
- 1 tbsp BBQ rub sweet heat style works best
- 1 tsp kosher salt if rub is low sodium
- 1/2 tsp black pepper
Honey Chili Crisp Glaze
- 1/3 cup honey
- 2 tbsp chili crisp use 3 tbsp for more heat
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
Instructions
Prep and Season Thighs
- Pat dry chicken thighs and remove thick fat and overhanging skin. Rub avocado oil and season with BBQ rub, salt and pepper, ensuring all of the surface is nicely coated. Preheat your grill to 375-400°F for two-zone grilling.
Prepare Honey Chili Crispy Glaze
- Cook honey, chili crisp, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a saucepan over medium-low heat for 3-5 minutes. Divide the glaze into two portions, keeping one-third of it separate for serving.
Sear Chicken Over Direct Heat
- Arrange the chicken thighs skin-side over direct heat for 3-5 minutes, until the skin develops a golden brown crust.
Flip and Cook
- Flip the chicken over and cook for 2-3 minutes on the other side too. Watch the skin and adjust the position of individual pieces if flare-ups develop.
Cook Over Indirect Heat
- Move the chicken thighs to indirect heat, cover with a lid and cook for 10-15 minutes, until the internal temperature nears 185°F.
Baste, Finish, Rest and Serve
- Brush the chicken thighs with the honey chili glaze and continue grilling until they hit the target internal temperature of 185-195°F. Remove and allow them to rest for 5 minutes. Brush again with the clean reserved glaze, garnish and serve.
Notes
- Trim any loose skin or excess fat from the chicken thighs before seasoning. Keep the skin spread evenly over the meat to promote uniform browning.
- Pat the chicken thighs thoroughly dry before applying the oil and BBQ rub. For crispier skin, refrigerate them uncovered on a wire rack for 30-60 minutes before grilling.
- Set up a two-zone grill at 375-400°F. Sear the thighs skin-side down over direct heat for approximately 5-7 minutes, then move them to indirect heat to finish cooking.
- Avoid applying the honey chili crisp glaze too early. Let the seasoned chicken skin brown first, then brush on the glaze toward the end of cooking to prevent the honey from burning.
- Keep the glazed chicken away from aggressive flames. The crunchy garlic and chili pieces in the chili crisp can burn quickly and develop a bitter flavor.
- Chicken is safe to eat at 165°F, but for more tender bone-in thighs, aim for an internal temperature of 185-195°F. Check the thickest part of the meat without touching the bone.
- Different chili crisp brands vary in heat and saltiness. Adjust the amount to your preference and consider using lower-sodium soy sauce if your BBQ rub is already salty.
- Reserve some clean glaze before basting. Let the chicken rest for 5 minutes after grilling, then brush with the reserved sauce and garnish with green onions, toasted sesame seeds, or fresh lime.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat to an internal temperature of 165°F before serving.
