Hot Honey Chicken

This Spicy Honey Chicken has been in my regular dinner rotation for years — and for good reason. It hits that sweet-heat spot just right. You’ve got juicy grilled chicken coated in warm spices, then brushed with a sticky honey glaze that brings everything together. It’s bold but not overwhelming, and honestly, even kids who usually dodge anything labeled “spicy” love this one.

You don’t have to plan ahead or marinate anything overnight — it’s all about a flavorful spice rub and a quick glaze you whip up while the chicken sizzles on the grill. This is a lifesaver on busy evenings when you want something that feels a bit special but comes together fast.

Ingredients You’ll Need

Here’s what you’ll need to pull this off:

For the Chicken

• Boneless, skinless chicken thighs (they stay juicy and are perfect for the grill)
• A little vegetable oil for coating

For the Spice Rub

• Granulated garlic
• Chili powder
• Onion powder
• Ground coriander
• Kosher salt
• Ground cumin
• Chipotle chili powder (use less if you’re spice-sensitive)

For the Honey Glaze

• Honey
• Apple cider vinegar

How to Make Spicy Honey Chicken

Start by mixing up your spice rub — garlic, chili, onion, coriander, salt, cumin, and chipotle powder. Toss that all together in a small bowl.

In a larger bowl, add your chicken thighs and a drizzle of oil. Then add the spice rub and use your hands to coat everything thoroughly. Make sure the spice mix is evenly rubbed into all sides.

Get your grill nice and hot and lay the chicken down. Let it cook until it gets some good color and grill marks.

While the chicken is grilling, make the glaze. Just warm the honey slightly (a quick zap in the microwave helps), stir in the apple cider vinegar, and set aside 2 tablespoons of the glaze for serving. I usually double the glaze — it’s that good, and you’ll want plenty to drizzle on later.

In the last few minutes of cooking, brush the chicken with the glaze — both sides. Be warned: it’ll drip and sizzle and smoke a little because of the sugar, but that caramelized char is pure flavor. When you’re done grilling, leave the lid open and burners on for a few minutes to burn off any sticky bits.

How to Serve

This chicken is perfect straight off the grill with a side of rice, grilled veggies, or even tucked into a warm pita with slaw. But my favorite way? Sliced over a simple green salad with a drizzle of the reserved honey glaze and a bit of olive oil. It’s the kind of meal that feels fancy but takes no time at all.

Storing Leftovers

Leftover Spicy Honey Chicken keeps well in the fridge for up to 3–4 days. Store it in an airtight container once it’s cooled completely.

To reheat, a quick turn in a hot pan or toaster oven works best to bring back some of that caramelized texture.

Got No Grill?

No worries. You can absolutely cook this on a stovetop grill pan or under the broiler. Just crack a window — the glaze will still sizzle and smoke a little, but it’s totally worth it.

FAQ

Is it really spicy?
Not too much. The chipotle adds a smoky kick, but you can easily dial it down if you’re cooking for spice-sensitive folks.

Can I use chicken breasts instead of thighs?
Yes, but be careful not to overcook them. Thighs are more forgiving and stay juicier on the grill.

Can I make it ahead of time?
You can prep the spice rub and glaze ahead, but the chicken’s best fresh off the grill. Leftovers are still delicious though — especially in wraps or salads.

Final Thought

If you’re looking for a quick dinner that feels a little exciting but still totally doable on a weeknight, this Spicy Honey Chicken is it. Once you try it, don’t be surprised if it becomes one of your go-tos too.

Try other recipes:

• Creamy Coconut Milk Chicken
• Low Carb Baja Chicken Salad Wraps
• Creamy Chicken Alfredo