Sweet-heat grilled chicken thighs.
If you like moist, tender, tangy, sweet and slightly spicy chicken, then this recipe is for you! Perfect for summer entertaining or a delicious meal that the whole family will love!
I was honoured when Williams Sonoma reached out to see if I’d be interested in participating in their IG Story Cooking Guest Series.
Check it out and let me know your thoughts in the comments below.
- 9 chicken thighs (bone-in, skin on)
- 1 tsp Paprika
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ tsp Cayenne pepper
- ½ tsp Coriander
- ½ cup BBQ Sauce (your favourite store bought)
- ½ cup Piri-Piri Sauce (or other flavourful hot sauce)
- ¼ cup Smoked Honey (or plain honey)
- 1 tsp fresh Chives, finely chopped
- 1-2 tsp Long Red Pepper, finely diced (seeds optional)
- Juice of ½ a lime
- Chopped chives
Preheat grill to 425°F.
Trim the chicken thighs of any excess fat or skin. Pat dry the chicken using paper towels.
In a small bowl/jar, combine all the dry rub ingredients. Sprinkle both sides of the chicken liberally with the dry rub.
Mix the BBQ sauce ingredients well and reserve ½ cup to serve as a dipping sauce.
Place the chicken thighs, skin side up, on the upper rack of your grill and cook (lid closed) until internal temperature of 180°F is reached. Approximately 30-35 minutes.
Once the temperature is reached, brush each thigh with the sauce, close the lid, turn off the grill and let the sauce set for 5 minutes. Remove the thighs to a serving platter, lightly tent with foil for 5 minutes.
Remove foil, drizzle with honey, sprinkle with chives and serve with reserved sauce.
Thighs are safe to eat at 165°F but more tender at 180°F-185°F.
In addition to this Sweet Heat Grilled Chicken Thigh dish, you can find more of my favourite chicken recipes here.