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Hot Honey Chicken Recipe

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4.4 from 77 reviews

Delicious Hot Honey Chicken featuring a bold chili and garlic spice rub, perfectly grilled and glazed with a rich, sweet, and spicy hot honey sauce made from honey, Sriracha, and butter. This recipe delivers a smoky, flavorful chicken that’s both easy to prepare and perfect for any meal.

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 & Sauce

  • 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons salted butter
  • ½ cup honey
  • 2 tablespoons Sriracha
  • 1 tablespoon unfiltered apple cider vinegar

Instructions

  1. Make Spice Rub: In a small bowl, combine chili powder, granulated garlic, onion powder, cayenne pepper, kosher salt, and freshly cracked black pepper. Mix well to create a uniform spice blend.
  2. Season Chicken: Trim any excess fat from the chicken thighs, then pat them dry with paper towels. Drizzle the olive oil evenly over the chicken pieces and rub the prepared spice mixture all over to coat thoroughly.
  3. Make the Sauce: In a small saucepan over medium-low heat, melt the salted butter. Once melted, whisk in the honey, Sriracha, and unfiltered apple cider vinegar until fully combined and smooth. Reserve half of this sauce in a small bowl for serving later.
  4. Grill the Chicken: Preheat your grill to high heat. Brush both sides of the seasoned chicken with some of the remaining sauce in the saucepan. Place the chicken on the grill, then lower the heat to medium-high. Cover the grill and cook for 3 to 4 minutes to develop char marks. Flip the chicken and brush it again with more sauce. Continue to cook, turning occasionally and basting with the remaining sauce, until the internal temperature reaches 165°F (74°C), about 7 to 8 more minutes.
  5. Serve: Remove the chicken from the grill and before serving, drizzle with the reserved sauce or serve the remaining sauce on the side as a flavorful dip. Enjoy your hot honey chicken while it’s warm.

Notes

  • You can use either boneless skinless chicken thighs or breasts depending on your preference; thighs tend to be juicier.
  • Make sure to monitor the internal temperature to avoid under or overcooking the chicken.
  • For a milder spice level, reduce the amount of cayenne pepper and Sriracha.
  • The reserved sauce can be made in advance and stored refrigerated for up to 3 days.
  • This recipe works well with a charcoal or gas grill; alternatively, you can cook the chicken in a grill pan on the stovetop.

Find it online: https://justsosavory.com/hot-honey-chicken-recipe/