Grilled Hot Honey Chicken – Easy Recipe with BIG Flavor

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Grilled Chicken finished with a simple glaze of our homemade hot honey is going to be your new favorite chicken recipe! This isn’t your typical hot chicken. This version starts with grilled chicken, vs breaded and deep fried, making it a much lighter meal (not to mention much easier to make), but is still big on flavor.

Grilled Hot Honey Chicken on a serving platter with grilled lemon
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We love grilled chicken recipes because chicken is a blank canvas that we can flavor with an infinite number of ideas. And this one is a winner! Great for family dinners or summer cookouts.

Inspired by a combination of Nashville Hot Chicken and Hot Honey Sauce we decided to combine the two into a lighter grilled version. This hot honey chicken recipe uses savory and seasoned chicken grilled and then glazed with a delicious hot honey glaze. No breading or frying needed.

Ingredients for Grilled Hot Honey Chicken

  • Chicken legs and thighs: Bone-in (See variations if using chicken breast to adjust the cooking times)
  • Extra virgin olive oil
  • SPG Rub
  • Hot honey

Tools and Equipment

How to Make Grilled Hot Honey Chicken

  1. Preparation: Prepare the grill for two zone grilling and target the internal temperature at 500 degrees Fahrenheit. Coat chicken with olive oil and seasoning.
  2. Grill Direct: Place seasoned chicken legs and thighs on the grill, skin side down, over direct heat. Let them grill for 4 minutes or until the skin has started to crisp up with some grill marks. Flip and grill over direct heat again over direct heat and continue grilling for 4 additional minutes or until the skin has crisped up on the other side.
  3. Grill Indirect: Once the chicken has nice color and crisped up on both sides move the chicken to the indirect side of the grill. Continue cooking until the internal temperature of the chicken hits 165 degrees F (about 10 additional minutes). The legs will cook faster.
  4. Glaze: Once the internal temperature of the chicken has reached 165 degrees F, glaze the chicken with the hot honey on both sides. Close the grill lid and continue to cook on indirect heat for 2 to 3 minutes to let the hot honey set and caramelize. Then remove from the grill and glaze the chicken pieces a second time. Serve after resting for 5 minutes.
Grilling Hot Honey Chicken over the grill

Variations

Chicken: You can us this recipe on chicken breasts as well, however if you do be sure to adjust your cooking times. The ideal internal temperature to begin glazing for chicken breasts would be 155 degrees Fahrenheit versus 165 (then remove the breasts when the internal temperature of the chicken reaches 160 degrees).

Related Article: Learn more about the perfect chicken temperature and why it matters for the right tenderness and flavor.

Pieces of Hot Honey Grilled Chicken on a serving platter
I love adding an additional brushing of the hot honey to the grilled chicken just before serving.

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Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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Hot Honey Grilled Chicken on a serving platter
5 from 1 vote

Grilled Hot Honey Chicken Recipe

Grilled Chicken coated with a Hot Honey Glaze is an incredible way to serve chicken. Crispy grilled chicken with a sweet and spicy sauce, this is a much lighter (and easier) version of hot chicken that your family and friends will absolutely love. Great for family dinners or summer cookouts.
Prep: 5 minutes
Cook: 14 minutes
Resting Time: 5 minutes
Servings: 6 pieces
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Ingredients 

  • 2 pounds chicken legs and thighs, bone-in
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons SPG Rub
  • ¼ cup hot honey

Instructions 

  • Preparation: Prepare the grill for two-zone grilling and target the internal temperature at 500 degrees Fahrenheit. Coat chicken with olive oil and seasoning.
  • Grill Direct: Place seasoned chicken legs and thighs on the grill, skin side down, over direct heat. Let them grill for 4 minutes, or until the skin has started to crisp up with some grill marks. Flip and continue cooking the other side over direct heat for 4 additional minutes or until the skin has crisped up on the other side.
  • Grill Indirect: Once the chicken has nice color and crisped up on both sides move the chicken to the indirect side of the grill. Continue cooking until the internal temperature of the chicken reaches 165 degrees F (about 10 additional minutes). The legs will cook faster.
  • Glaze: Once the internal temperature of the chicken has reached 165 degrees F, glaze the chicken with the hot honey on both sides (using food safe brush). Close the grill lid and continue to cook on indirect heat for 2 to 3 minutes to let the hot honey set and caramelize. Then remove from the grill and glaze the chicken pieces a second as they are resting. Serve after resting for 5 minutes.

Notes

Prep: Trim excess fat off the chicken thighs.
Seasoning Variations: You can also use our chicken seasoning for more herbal flavors. 
Hot Honey Glaze: We also have a recipe with citrus and ginger hot honey for more layers of flavor.

Nutrition

Calories: 1472kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 158g | Saturated Fat: 46g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 73g | Cholesterol: 129mg | Sodium: 1mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 53IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 14 minutes
Resting Time: 5 minutes
Course: Entree
Cuisine: American, bbq, Chicken, grilled
Servings: 6 pieces
Calories: 1472
Keyword: Apricot Grilled Chicken, chicken glaze, grilled chicken with hot honey glaze, hot honey chicken, hot honey glaze
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About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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