Honey Chili Crisp Grilled Chicken Thighs

Name: Honey Chili Crisp Grilled Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
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

Total: 35 min
Makes: 4 servings

Serves

Preheat grill to 375-400°F with two-zone heat
6 bone-in, skin-on chicken thighs (6-8 thighs depending on size)	pat dry, drizzle with oil, season, and refrigerate uncovered30–60 min	grill skin-side down5–7 min · until golden, then flip and grill indirect 10-15 min until 175-185°F	brush generously with glaze and grill direct1–2 min · per side until caramelized	rest 5 min, brush with reserved glaze, garnish, and serve
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	combine and simmer3–5 min · until thickened
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

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

Stepssimplified

1Dry 6 to 8 bone-in, skin-on chicken thighs. Drizzle 1 tbsp avocado or olive oil across them. Sprinkle 1 tbsp BBQ rub, 1 tsp kosher salt, and 1/2 tsp black pepper evenly on all sides. Refrigerate uncovered on a wire rack for 30 to 60 minutes.
2Combine 1/3 cup honey, 2 tbsp chili crisp, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tsp grated ginger, and 1 tsp sesame oil in a small saucepan over medium-low heat. Simmer while stirring for 3 to 5 minutes until the mixture thickens slightly. Pour one-third of the sauce into a separate bowl.
3Heat the grill to 375 to 400°F and arrange for direct and indirect zones. Clean and oil the grates. Place the chicken skin-side down over direct heat and cook without moving for 5 to 7 minutes. Turn the meat, shift it to the indirect zone, close the lid, and cook for 10 to 15 minutes until the internal temperature reaches 175 to 185°F.
4Brush the thighs with the remaining sauce. Move the chicken back to direct heat and grill 1 to 2 minutes per side until the coating caramelizes and chars. Remove the meat from the grill and let it rest for 5 minutes. Apply the reserved sauce.