Grilled Hot Honey Chicken
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If you’ve been looking for an excuse to make homemade hot honey, this six-step grilled chicken dinner is it. Chicken legs are grilled until the skin is crisp, then brushed with a homemade hot honey glaze that caramelizes as it cooks, creating a sticky, sweet-and-spicy finish with just the right amount of heat.
One of my favorite things about this recipe is that it’s just as easy to make in the oven if grilling isn’t an option. Serve it with grilled vegetables, a crisp salad or your favorite summer sides for a simple dinner that’s guaranteed to be added to your regular rotation. If you love sweet-and-spicy chicken recipes, try my roast jerk chicken with mango avocado salsa or lemon and garlic spatchcocked chicken next.
Why You’ll Love This Recipe
- Sweet, spicy and smoky – Homemade hot honey creates the perfect balance of heat and sweetness while the grill adds smoky flavor.
- Easy to make – With just a handful of pantry ingredients, this recipe comes together with minimal prep.
- Great on the grill or in the oven – Don’t have a grill? The chicken can easily be roasted instead.
Why Wait to Add the Honey?
The chicken is partially cooked on the grill before brushing the hot honey mixture over the chicken. This ensures the honey does not burn as the chicken cooks, instead it slightly caramelizes and the skin turns golden brown.
Key Ingredients in This Recipe
- Chicken legs – Whole chicken legs consist of both the thigh and the drumstick with both the skin-on and the bone-in. The drumstick portion has more connective tissue so lends itself well to both high-heat quick cook methods like grilling or slower methods like braising or roasting. The thigh has much more meat on it, so it makes the perfect pairing. I love how the skin gets crispy and the honey caramelizes on the chicken as it cooks on the grill.
- Honey – When buying honey look for grade A on the package (the highest). Store honey at room temperature to slow the crystallization. If it does crystalize, set the jar in a bowl of warm water.
- White wine vinegar – White wine vinegar is made from white wine that has oxidized to form vinegar and is milder than regular white vinegar.
- Crushed red pepper – Also called red pepper flakes, in the US they refer to dried and crushed chilies, typically cayenne peppers. 2 teaspoons of red pepper flakes seems like a lot, but the spice needs to be concentrated in the honey, so as it cooks the chicken has just the right amount of spice.
- Vegetable oil – I use a neutral oil with a high smoke point to brush the grates so the chicken doesn’t stick. I don’t recommend using olive oil because it has a lower smoke point.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Wait until the chicken is partially cooked before brushing on the hot honey glaze. Adding it too early can cause the honey to burn, while glazing toward the end allows it to caramelize into a beautifully sticky coating.
Swaps and Substitutions
- Chicken legs: Bone-in chicken thighs, drumsticks or boneless chicken thighs all work well. Adjust the cooking time as needed.
- White wine vinegar: Apple cider vinegar or rice vinegar can be substituted.
- Crushed red pepper flakes: Swap with thinly sliced jalapeño, Fresno or serrano peppers for a fresher heat.
- Honey: Use your favorite hot honey if you don’t want to make it from scratch.
How to Make Grilled Hot Honey Chicken (Step-by-Step)
Step 1: Make the hot honey.
To make the hot honey sauce, combine the honey, vinegar, red pepper flakes and garlic in a small saucepan, whisking to combine. Bring to a simmer over medium low heat until the mixture thickens and reduces by about half, about 10 minutes.
Remove from heat, strain the garlic cloves and red pepper through a fine mesh strainer. Set the hot honey mixture aside in a small bowl and let cool.
Preheat the grill to about 400ºF (200ºC). Brush the grates with a bit of vegetable oil to prevent the chicken pieces from sticking to the grates. Generously season the chicken legs with salt and pepper. Arrange the chicken legs on the grill skin side down on the grates and close the lid. Grill covered, for 15 minutes.
Brush the chicken with the honey mixture all over while on the grill. Continue to grill the chicken legs, turning every 10 minutes until the chicken is cooked through, about an additional 15 to 20 minutes. The chicken legs should be evenly browned (it’s ok if the honey caramelizes on the skin) with an internal temperature of 180ºF (82ºC).
Remove to a cutting board and let stand for 10 minutes. Drizzle with the remaining hot honey glaze and serve.
How to Serve This Recipe
- With grilled vegetables: Pair with grilled broccolini, corn on the cob or zucchini.
- Over a salad: Slice the chicken and serve over butter lettuce or mixed greens with a simple vinaigrette.
- With classic barbecue sides: Serve alongside potato salad, coleslaw or baked beans.
- For summer entertaining: Add watermelon, grilled bread and fresh fruit for an easy cookout menu.
How to Store This Recipe
- Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven or air fryer until heated through and the skin crisps again.
- Freeze: Freeze cooked chicken for up to 3 months. Thaw overnight before reheating.
- Extra hot honey: Refrigerate leftover hot honey separately and drizzle it over reheated chicken or pizza.
FAQ – Frequently Asked Questions
Hot honey is honey infused with chile peppers or red pepper flakes, creating a sweet-and-spicy condiment that’s delicious on chicken, pizza, biscuits and roasted vegetables.
Brushing the glaze on during the final stage of cooking prevents the honey from burning while still allowing it to caramelize into a sticky, flavorful coating.
Yes. Roast the chicken at 425°F (220°C) until cooked through and crisp, then finish with the hot honey glaze. It’s a great alternative when grilling isn’t possible.
Chicken legs are best when they reach an internal temperature of about 180°F (82ºC), which allows the connective tissue to break down for tender, juicy meat.
This chicken pairs well with grilled vegetables, potato salad, coleslaw, corn on the cob, rice or a simple green salad for an easy summer meal.
Other Recipes to Try
If you like this grilled hot honey chicken, check out these other chicken recipes and follow me on Instagram for more updates:
- Roast Chicken Legs with Braised Kale and White Beans
- Lemon and Garlic Spatchcocked Chicken
- Roast Jerk Chicken with Mango and Avocado Salsa
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Grilled Hot Honey Chicken
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Ingredients:
- ½ cup honey
- 2 tablespoons white wine vinegar
- 2 teaspoons red pepper flakes
- 2 cloves garlic, smashed
- Vegetable oil, as needed
- 4 whole skin-on, bone-in chicken legs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- To make the hot honey sauce, combine the honey, vinegar, red pepper flakes and garlic in a small saucepan, whisking to combine. Bring to a simmer over medium low heat until the mixture thickens and reduces by about half, about 10 minutes.
- Remove from heat, strain the garlic cloves and red pepper through a fine mesh strainer. Set the hot honey mixture aside in a small bowl and let cool.
- Preheat the grill to about 400ºF (200ºC). Brush the grates with a bit of vegetable oil to prevent the chicken pieces from sticking to the grates.
- Generously season the chicken legs with salt and pepper. Arrange the chicken legs on the grill skin side down on the grates and close the lid. Grill covered, for 15 minutes.
- Brush the chicken with the honey mixture all over while on the grill. Continue to grill the chicken legs, turning every 10 minutes until the chicken is cooked through, about an additional 15 to 20 minutes. The chicken legs should be evenly browned (it’s ok if the honey caramelizes on the skin) with an internal temperature of 180ºF (82ºC).
- Remove to a cutting board and let stand for 10 minutes. Drizzle with the remaining hot honey glaze and serve.
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Notes:
Nutrition:
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