Honey Barbecue Glazed Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs brushed with a sticky honey barbecue glaze, delivering a perfect balance of sweet and smoky flavors great for summer cookouts. This American-inspired grilling recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, honey, barbecue sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

8 pieces bone-in, skin-on chicken thighs
1/3 cup honey
1/2 cup barbecue sauce
2 tbsp apple cider vinegar
1 tbsp smoked paprika
1 tsp garlic powder
1 tbsp salt
1 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: In a bowl, whisk together 1/3 cup honey, 1/2 cup barbecue sauce, and 2 tbsp apple cider vinegar to create the glaze.
Step 2: Rub 8 bone-in, skin-on chicken thighs evenly with 1 tbsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, and 1 tsp garlic powder. Drizzle 2 tbsp olive oil over thighs and massage to coat thoroughly.
Step 3: Preheat grill to medium heat (about 375°F). Place chicken thighs skin-side down and grill for 6-7 minutes until skin is crispy and golden, then flip.
Step 4: During the last 8 minutes of grilling, brush chicken thighs generously with the honey barbecue glaze every 2 minutes, flipping as needed, until chicken reaches internal temperature of 165°F and glaze is sticky and caramelized.
Step 5: Remove from grill and let rest for 5 minutes before serving to lock in juices.