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Savory Honey Garlic Grilled Chicken Thighs Easy Crispy Skin Recipe

honey garlic grilled chicken thighs - featured image
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This recipe delivers tender, juicy chicken thighs with a sticky, savory honey garlic glaze and irresistibly crispy skin. Perfect for quick weeknight dinners or backyard barbecues.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 3 tablespoons honey (raw or wildflower preferred)
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon kosher or sea salt
  • Optional garnish: chopped fresh parsley or green onions

Instructions

  1. Pat the chicken thighs dry thoroughly with paper towels. Let them sit uncovered in the fridge for 15-20 minutes if possible.
  2. In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, olive oil, smoked paprika, black pepper, and salt until combined and sticky.
  3. Add the chicken thighs to the marinade and toss to coat all sides. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours, but no longer than 6 hours.
  4. Preheat grill to medium-high heat (around 400°F / 205°C). Oil the grill grates lightly to prevent sticking.
  5. Place chicken thighs skin-side down on the grill. Cook for 6-8 minutes without moving to develop crispy skin.
  6. Flip and grill for another 6-7 minutes on the other side.
  7. If you saved some marinade, brush it on the chicken during the last 2 minutes of grilling, watching carefully to avoid burning.
  8. Check doneness with a meat thermometer (target 165°F / 74°C) or cut into the thickest part to ensure juices run clear.
  9. Transfer chicken to a clean plate, cover loosely with foil, and let rest for 5 minutes.
  10. Garnish with chopped parsley or green onions if desired and serve.

Notes

Drying the chicken skin thoroughly before grilling is crucial for crispiness. Avoid flipping too often to prevent tearing the skin. Baste with marinade only in the last minutes to prevent burning. Rest chicken after grilling to keep it juicy. For extra crispiness, sear skin-side down in a hot cast iron pan for 1-2 minutes after grilling. Oven-bake option: bake skin-side up at 425°F (220°C) for 25-30 minutes, then broil 3-5 minutes to crisp skin.

Nutrition

Keywords: honey garlic chicken, grilled chicken thighs, crispy chicken skin, easy chicken recipe, barbecue chicken, summer dinner, quick chicken recipe

Find it online: https://lucastable.com/savory-honey-garlic-grilled-chicken-thighs-easy-crispy-skin-recipe/