Go Back
authentic Brooklyn-Style Grilled Hot Honey Chicken Thighs with Fresno Chili Glaze

Grilled Hot Honey Chicken Thighs

Bone-in, skin-on thighs get a salty overnight dry brine for shatter-crisp skin, then hit a two-zone grill for a quick sear before basting with a homemade Fresno chili honey spiked with cider vinegar. The glaze lacquers the skin into something glossy, sticky, and just hot enough to make you reach for another piece. Flaky salt and lime finish it.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 People
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb bone-in skin-on chicken thighs about 6 thighs
  • 1 tbsp kosher salt for the dry brine
  • 1.5 tsp smoked paprika
  • 1 tsp black pepper freshly ground
  • 0.5 tsp cayenne pepper
  • 1 cup honey a mild wildflower or clover honey works best
  • 3 whole fresh Fresno chilies thinly sliced, seeds and all
  • 1 tsp crushed red pepper flakes
  • 2 cloves garlic smashed
  • 2 tbsp apple cider vinegar
  • 0.25 tsp fine sea salt for the honey
  • 1 tbsp neutral oil such as grapeseed or canola
  • 1 tsp flaky sea salt for finishing
  • 2 tbsp fresh cilantro leaves or thinly sliced scallions
  • 1 whole lime cut into wedges

Equipment

  • 1 charcoal or gas grill set up for two-zone cooking
  • 1 Small saucepan
  • 1 fine mesh strainer
  • 1 basting brush
  • 1 instant-read thermometer
  • 1 wire rack set over a sheet pan for dry brining
  • 1 Tongs

Method
 

  1. The night before cooking, pat the chicken thighs very dry with paper towels and arrange them skin-side up on a wire rack set over a sheet pan. Sprinkle evenly with the 1 tablespoon kosher salt, then refrigerate uncovered for at least 8 hours and up to 24 hours. This dries the skin so it crisps on the grill.
  2. Make the hot honey. Combine the honey, sliced Fresno chilies, red pepper flakes, smashed garlic, and fine sea salt in a small saucepan. Warm over low heat, swirling occasionally, until the honey reaches a bare simmer with small bubbles around the edges, about 4 minutes. Do not let it boil hard or it will scorch.
  3. Remove the saucepan from the heat and let the honey steep for 20 minutes to infuse. Stir in the apple cider vinegar. Strain half of the honey through a fine mesh strainer into a small bowl for brushing on the chicken. Reserve the unstrained half with the chilies for serving.
  4. Set up the grill for two-zone cooking. For charcoal, bank a chimney of lit coals to one side. For gas, light all burners on high to preheat, then turn off the burners on one half. Aim for around 425 F on the direct side. Clean and oil the grates well.
  5. Pull the chicken from the fridge. Mix the smoked paprika, black pepper, and cayenne in a small bowl. Rub the thighs lightly with the neutral oil, then sprinkle the spice mix evenly over both sides, pressing it into the skin.
  6. Place the thighs skin-side down over the direct heat zone. Grill uncovered for 2 minutes, then rotate 90 degrees and grill another 2 minutes to render the fat and brown the skin. Watch for flare-ups and move thighs briefly to the indirect side if flames climb.
  7. Flip the thighs and sear the flesh side over direct heat for 2 minutes. Then move all the thighs to the indirect side of the grill, skin-side up, and close the lid.
  8. Cook over indirect heat with the lid closed for 8 minutes. Open the lid and brush the tops generously with the strained hot honey. Close the lid and cook 4 more minutes.
  9. Brush a second coat of hot honey over the skin and check the temperature with an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. Continue cooking until it registers 165 F, usually another 2 to 4 minutes.
  10. Transfer the thighs to a platter and let them rest for 5 minutes. Brush with one more thin coat of hot honey, then spoon a little of the reserved chili-studded honey over the top.
  11. Finish with a sprinkle of flaky sea salt and the fresh cilantro or scallions. Serve hot with lime wedges for squeezing and extra hot honey at the table.

Notes

  • Dry brining uncovered overnight is the single biggest factor for crispy skin, do not skip it
  • Brush the hot honey on at the end only, sugars burn fast over direct heat
  • Leftover hot honey keeps in a sealed jar at room temperature for up to 2 months and is excellent on pizza, biscuits, and cheese
  • If you only have a gas grill, leave one or two burners off to create the indirect zone