Honey Chicken Thighs

These Honey Chicken Thighs are tender, juicy and packed with sweet, savoury barbecue flavour. A simple honey-based marinade coats the chicken before it goes onto the barbecue, where regular basting creates a deliciously sticky glaze. Serve with your favourite barbecue sides for an easy meal that everyone will enjoy.

Prep Time 15

Cook Time 25

Marinating 1

Total Time 1 40

Servings People

Ingredients

8 large chicken thighs boneless skinless
4 tbsp runny honey
2 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp Dijon mustard
1 tbsp olive oil
2 cloves garlic finely minced
1 tsp smoked paprika
1 tsp Worcestershire sauce
½ tsp ground black pepper
½ tsp dried chilli flakes optional

Instructions

Making the Marinade:

Place the honey, soy sauce, ketchup, Dijon mustard, olive oil and Worcestershire sauce into a large bowl.
4 tbsp runny honey, 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp Worcestershire sauce
Add the minced garlic, smoked paprika and black pepper. Add the chilli flakes if you like a little extra heat.
2 cloves garlic, 1 tsp smoked paprika, ½ tsp ground black pepper, ½ tsp dried chilli flakes
Stir everything together until you have a smooth, glossy marinade.

Marinate the Chicken:

Add the chicken thighs to the bowl and turn them several times. Make sure the marinade coats every piece.
8 large chicken thighs
Cover the bowl and place it in the refrigerator for at least 30 minutes. For a deeper flavour, leave the chicken to marinate for several hours.
Remove the chicken from the refrigerator about 15 minutes before cooking.

Prepare the Barbecue:

Light the barbecue and allow the coals to become hot with a good layer of ash. Create a hot area and a cooler area so you can move the chicken if the honey starts to caramelise too quickly.
If using a gas barbecue, preheat it to a medium-high heat.

Cook the Chicken:

Place the chicken thighs onto the barbecue. Allow them to cook for several minutes before turning them.
Turn the thighs regularly so they cook evenly. Use the reserved marinade for basting only if it has not touched the raw chicken. Otherwise, make a small fresh batch for basting.
Brush the chicken with the marinade during the final stages of cooking. Turn and baste several times to build up a thick, sticky coating.
Keep the heat under control because the honey can caramelise quickly. If the outside becomes too dark before the chicken has cooked through, move the thighs to the cooler part of the barbecue.

Check the Chicken:

The chicken should be completely cooked through, with no pink meat in the centre. If using a meat thermometer, check the thickest part of the chicken and make sure it reaches 75°C.
The outside should have a glossy, sticky appearance with some attractive caramelised edges.

Rest and Serve:

Transfer the cooked chicken thighs to a clean serving platter.
Allow them to rest for a few minutes before serving. This gives the juices time to settle and keeps the chicken beautifully moist.
Serve the Honey Chicken Thighs while hot with your favourite barbecue sides.

Equipment

Notes

Serving Ideas:

These sticky chicken thighs work brilliantly with classic barbecue favourites. Try serving them with:

Crispy homemade chips

Creamy coleslaw

Potato salad

Grilled corn on the cob

Mixed green salad

Grilled peppers and courgettes

Garlic bread

Freshly baked bread rolls

For an extra touch, sprinkle the finished chicken with sliced spring onions or toasted sesame seeds just before serving.

Cook's Tip:

Keep a close eye on the chicken during the final few minutes. The honey creates a fantastic sticky glaze, but it can burn if the barbecue becomes too hot. Moving the chicken between the hot and cooler areas of the barbecue gives you much better control over the caramelisation.

Nutrition