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Golden brown honey chili crisp grilled chicken thighs with caramelized coating in a black skillet

Honey Chili Crisp 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.
Servings 4 people
Calories 420 kcal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time (Optional) 1 hour
Total Time 35 minutes

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
 

  • Pat 6-8 bone-in, skin-on chicken thighs completely dry with paper towels. Drizzle with avocado oil and season evenly with BBQ rub, kosher salt, and black pepper on all sides. For extra crispy skin, refrigerate uncovered on a wire rack for 30-60 minutes.
  • Combine honey, chili crisp, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan over medium-low heat. Stir and simmer for 3-5 minutes until slightly thickened. Reserve one-third of the glaze in a separate bowl for finishing.
  • Preheat your grill to 375-400°F with two-zone heat: direct heat on one side for searing, indirect heat on the other side for cooking through. Clean and oil the grill grates.
  • Place chicken thighs skin-side down over direct heat. Grill for 5-7 minutes without moving until the skin is golden and crispy. Flip and move to indirect heat. Close the lid and grill for 10-15 minutes until the internal temperature reaches 175-185°F.
  • Brush the thighs generously with the honey chili crisp glaze. Move back over direct heat and grill 1-2 minutes per side until the glaze caramelizes with a sticky, slightly charred finish.
  • Remove from the grill and rest for 5 minutes. Brush with the reserved glaze. Garnish with sliced green onions and toasted sesame seeds. Serve with lime wedges.

Notes

Grill Master Tip: Reserve a third of your glaze before basting on the grill. The reserved portion stays fresh and vibrant for a finishing drizzle that adds glossy flavor without any food safety concerns.
Temperature Note: Bone-in chicken thighs taste best at 175-185°F, well above the USDA minimum of 165°F. The higher temperature breaks down connective tissue for tender, juicy meat that pulls easily from the bone.
Chili Crisp Heat Level: Start with 2 tablespoons for mild-to-medium heat. Use 3 tablespoons for a noticeable kick. You can always add extra chili crisp to the reserved finishing glaze.