Honey Chili Crisp Grilled Chicken Thighs
Recipe: https://recipestripper.com/recipes/b75fe163-e60f-47f7-a364-199ceee637c2
Original source: https://grillnationbbq.com/2026/04/10/best-grilled-chicken-thigh-recipe/
Recipe image: https://grillnationbbq.com/wp-content/uploads/2026/04/honey-chili-crisp-grilled-chicken-thighs-in-pan.webp

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.
Yield: 4
Prep time: PT10M
Cook time: PT25M
Total time: PT35M

Ingredients
- 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
- 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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.