Description
This Hot Honey Chicken recipe features perfectly grilled boneless chicken thighs or breasts coated with a flavorful chili and garlic spice rub, then glazed with a sweet and spicy honey Sriracha sauce. The combination of smoky char from the grill and the tangy, spicy sauce creates a delicious balance of heat and sweetness ideal for a quick and easy weeknight dinner.
Ingredients
Spice Rub
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Chicken
- 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 tablespoon extra-virgin olive oil
Sauce
- 4 tablespoons salted butter
- ½ cup honey
- 2 tablespoons Sriracha
- 1 tablespoon unfiltered apple cider vinegar
Instructions
- Make spice rub: In a small bowl, combine chili powder, granulated garlic, onion powder, cayenne pepper, kosher salt, and freshly cracked black pepper. Mix thoroughly to create the spice rub.
- Season chicken: Trim any excess fat from the chicken thighs or breasts and pat dry with paper towels. Drizzle the olive oil evenly over the chicken pieces. Rub the prepared spice mixture all over the chicken to coat evenly for optimal flavor.
- Make the sauce: Melt the salted butter in a small saucepan over medium-low heat. Once melted, whisk in the honey, Sriracha, and unfiltered apple cider vinegar until combined smoothly. Reserve half of this sauce in a small bowl to serve later.
- Grill the chicken: Preheat your grill to high heat. Using a brush, coat both sides of the chicken with some of the remaining sauce from the saucepan. Place the chicken on the hot grill, then reduce heat to medium-high. Cover and cook for 3 to 4 minutes until char marks appear. Flip the chicken and brush with additional sauce. Continue cooking, turning occasionally and brushing with more sauce, until the chicken reaches an internal temperature of 165°F, about 7 to 8 minutes more.
- Serve: Remove the grilled chicken from the grill and drizzle with the reserved sauce or serve the reserved sauce on the side for dipping. Serve hot and enjoy the perfect balance of spicy and sweet flavors.
Notes
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- If you don’t have a grill, the chicken can be cooked under a broiler or on a grill pan indoors.
- Adjust the amount of cayenne pepper and Sriracha based on your preferred level of spiciness.
- For a crispier crust, pat chicken very dry before seasoning and grilling.
- Unfiltered apple cider vinegar adds tang and complexity; substitute with white vinegar if unavailable.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
