Best Grilled Chicken Thighs
Learn how to make the best grilled chicken thighs. Bone-in, skin-on chicken thighs grilled over two-zone heat and finished with a sticky honey chili crisp glaze that caramelizes into sweet, spicy, crunchy perfection.
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.
Nutrition
Calories: 680kcalCarbohydrates: 27gProtein: 36gFat: 48gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 212mgSodium: 1002mgPotassium: 506mgFiber: 1gSugar: 23gVitamin A: 268IUVitamin C: 1mgCalcium: 61mgIron: 3mg
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