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Tender Honey Bourbon Grilled Chicken Thighs Easy Sticky Glaze Recipe

Honey Bourbon Grilled Chicken Thighs - featured image
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Grilled chicken thighs with a sticky, lacquered honey bourbon glaze that caramelizes beautifully on the grill, delivering tender, juicy meat with a smoky-sweet punch.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil (for brushing the grill or chicken)
  • 1/3 cup honey (raw or wildflower honey preferred)
  • 1/4 cup bourbon
  • 3 tablespoons soy sauce (low sodium recommended)
  • 2 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Freshly ground black pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin crisp up. Season generously with salt and pepper on both sides. Let them sit at room temperature for about 15 minutes before grilling.
  2. In a medium saucepan over medium heat, combine honey, bourbon, soy sauce, minced garlic, apple cider vinegar, Dijon mustard (if using), and crushed red pepper flakes. Stir to combine.
  3. Bring the mixture to a gentle simmer, then reduce heat to low. Let it simmer uncovered for about 8-10 minutes, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon. Be careful not to burn the sugars.
  4. Preheat the grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C). Lightly oil the grates to prevent sticking.
  5. Place the chicken thighs skin-side down on the grill. Grill for about 6-8 minutes without moving them to develop a nice char and crisp skin. Flip and grill the other side for 5-7 minutes.
  6. Start brushing the sticky honey bourbon glaze onto the chicken thighs after flipping. Continue grilling, turning every 2-3 minutes and applying more glaze each time, allowing it to caramelize without burning. This usually takes an additional 8-10 minutes.
  7. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should run clear, and the chicken should feel tender but firm.
  8. Remove from the grill and let the thighs rest for 5 minutes to lock in the juices and let the glaze set slightly.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Apply glaze in thin layers to avoid burning. Use indirect heat zones on charcoal grills to prevent flare-ups. Let chicken rest after grilling to keep it juicy. For gluten-free, substitute soy sauce with tamari. The glaze can be made ahead and warmed gently before use.

Nutrition

Keywords: grilled chicken thighs, honey bourbon glaze, sticky chicken, summer grilling, easy chicken recipe, smoky chicken, barbecue chicken, quick dinner

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