Grilled chicken that’s sweet and spicy in all the best ways. Guaranteed to be your favorite grilling recipe this summer.
The best grilling recipes are easier than you think. Whether it’s the juiciest grilled pork chops, the best grilled chicken or a favorite grilled dessert – it’s the time of year to take cooking outside.
Grilled Spicy Honey Garlic Chicken Recipe
We’ve entered a new era in the way we cook outdoors. Gone are the days when the backyard chef would simply build a fire in a grill, slip on a hamburger or steak, turn it once, and then call out, “Come and get it.!”
Adventurous cooks have learned that, with a little attention to detail, almost all of the same foods regularly cooked on a stove top or in an oven can be cooked outdoors. Thus the pleasures of preparing food in the open air, of savoring the flavor of the smoke of a live fire, have expanded dramatically.
While this grilled chicken could easily be made in the oven (I’ll tell you how), it does wonderfully on any type of grill you might have; charcoal, gas, electric. I think you’re going to enjoy making this flavorful chicken all season long.
Ingredients for Honey Garlic Chicken
I have a feeling most of you are already going to have all the ingredients necessary for the chicken marinade in your pantry and refrigerator.
The marinade consists of basics such as, honey, sriracha, rice vinegar, soy sauce (go for the low-sodium version), fresh garlic (press/crush/smash it), red pepper flakes and salt.
You’ll want to grab one of those large packages of chicken drumsticks and bone-in-thighs and a fresh herb of choice for garnish!
How to Make Grilled Honey Garlic Chicken
The preparation for the marinade is simple, add all ingredients to a large bowl and whish it together until it’s combined. The bowl should be large enough to hold all of the chicken.
Toss the chicken in the marinade and let it rest in the refrigerator for at least two hours and up to twelve. The longer you let it meld together, the more flavor you will have.
You’ll want to preheat your grill to medium-high when you’re ready to cook. Turn down the heat to medium right after placing the chicken on the grill grates. The key is keeping the lid closed and flipping this chicken only once. Each piece should be removed once a temperature of 165 degrees F has been reached.
Garnish the chicken and serve!
Perhaps the easiest way to express your creativity in grilling is to marinate food before you cook it.
With this recipe, two hours is definitely the least amount of time you want the chicken to sit together with the marinade. I find five to six hours yields the best flavor and texture, but will still be okay up to twelve hours.
Since this marinade has an acidic base, you don’t want to let it longer than the maximum suggested time.
If you don’t have a grill or the weather is not cooperating for outdoor cooking, this chicken can be made in the oven.
To do so, preheat the oven to 425 degrees F and line a baking tray with parchment. Arrange the chicken on the tray and bake until the chicken is fully cooked and reaches an internal temperature of 165 degrees F, about 45 to 50 minutes.
Side Dishes to Serve with Grilled Chicken
- Pineapple Coleslaw
- Bacon Broccoli Salad
- Cucumbers with Mint Vinaigrette
- Avocado and Three Bean Salad
- Shredded Carrot Salad
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Grilled Spicy Honey Garlic Chicken
- 6 tbsps honey
- 3 tbsps sriracha
- 3 tbsps rice vinegar
- 2 tbsps low-sodium soy sauce
- 5 cloves garlic, peeled and crushed
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp table salt
- 4 lbs chicken drumsticks and thighs
- green onion, sliced
- cilantro leaves, fresh
- toasted sesame seeds
- In a large bowl, whisk together honey, sriracha, rice vinegar, soy sauce, garlic, crushed red pepper flakes, and salt.
- Add chicken to the marinade and toss well to coat.
- Cover the bowl and refrigerate at least 2 hours, but up to 12 hours.
- Preheat a grill to medium-high heat. Place chicken on the hot grill and immediately turn the temperature down to medium. Cover the grill and cook until the chicken is fully cooked, flipping once. It should register 165 degrees F on an instant-read thermometer in the thickest part of the meat not touching a bone. (This usually takes about 10 minutes per side over medium heat with the grill closed.)
- Remove chicken from the grill and serve with any garnishes you prefer.
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