Ingredients
Equipment
Method
- If using chicken breasts, you may want to pound them to an even thickness for uniform cooking. This ensures all pieces cook at the same rate and prevents some from drying out while others are still undercooked. Trim any excess fat from the chicken.1.5 lbs boneless, skinless chicken breasts or thighs
- In a medium bowl, whisk together the hot honey, olive oil, soy sauce, smoked paprika, garlic powder, black pepper, and cayenne pepper (if using). This creates a flavorful and slightly sticky glaze that will caramelize beautifully on the grill.1/4 cup hot honey, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, Pinch cayenne pepper
- Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour the hot honey marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 15 minutes, or up to 4 hours for deeper flavor. If you're short on time, you can skip the long marination and just coat the chicken right before grilling.1.5 lbs boneless, skinless chicken breasts or thighs
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off (reserve the remaining marinade for basting if desired, but remember to boil it first for food safety if it touched raw chicken). Place the chicken on the preheated grill grates.1.5 lbs boneless, skinless chicken breasts or thighs
- Grill the chicken for approximately 5-7 minutes per side, depending on the thickness. During the last few minutes of cooking, you can brush any reserved marinade (boiled first) or a fresh drizzle of hot honey onto the chicken. This will create a sticky, glossy, and intensely flavorful glaze.1/4 cup hot honey
- The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Avoid overcooking, which can lead to dry chicken.1.5 lbs boneless, skinless chicken breasts or thighs
- Once cooked, remove the chicken from the grill and let it rest on a clean cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and moist chicken. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges for an extra burst of freshness.fresh parsley, chopped, lemon wedges, 1.5 lbs boneless, skinless chicken breasts or thighs
Notes
Properly storing your Hot Honey Grilled Chicken will ensure you can enjoy its delicious flavors for days to come. Once the chicken has cooled completely to room temperature, transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the grilled chicken. Wrap individual portions tightly in plastic wrap, then transfer them to a freezer-safe bag or container. Frozen grilled chicken will stay fresh for up to 2-3 months. Reheating your Hot Honey Grilled Chicken is simple and effective. For refrigerated leftovers, the best method is to gently warm them in a skillet over medium-low heat, adding a splash of water or chicken broth if they seem a bit dry, until heated through. Alternatively, you can reheat it in a oven preheated to 300°F (150°C) for about 10-15 minutes, or until warmed. For frozen portions, thaw them overnight in the refrigerator before reheating using one of the methods above. Avoid microwaving, as it can sometimes make grilled chicken tough or rubbery, though it is an option for a quick reheat if necessary.