Honey Chipotle Grilled Chicken Thighs (BBQ Recipe)

There are some nights when I fire up the grill and magic just happens. Last weekend, I was experimenting with a honey-chipotle marinade for some chicken thighs when my neighbor Mike wandered over, drawn by the smoky-sweet aroma. By the time those thighs hit the plate, we had half the neighborhood gathered around my deck. This recipe is now legendary in our little corner of Austin, and I think you’re going to love it just as much as we do.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 3 tablespoons raw honey
• 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons adobo sauce (from the can)
• 3 tablespoons avocado oil
• 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Make the marinade: In a large bowl, whisk together honey, minced chipotle peppers, adobo sauce, avocado oil, apple cider vinegar, garlic, smoked paprika, cumin, salt, and pepper until well combined.
2. Marinate the chicken: Add chicken thighs to the marinade, turning to coat completely. Cover and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
3. Prep the grill: Preheat grill to medium-high heat (about 375-400°F). Clean and oil the grates well to prevent sticking.
4. Grill the chicken: Remove chicken from marinade, reserving the leftover marinade. Grill thighs skin-side down for 6-7 minutes until skin is golden and releases easily from grates.
5. Flip and baste: Turn chicken over and brush with reserved marinade. Grill another 6-8 minutes until internal temperature reaches 165°F.
6. Rest and serve: Let chicken rest for 5 minutes, then garnish with fresh cilantro and serve with lime wedges.

Tips

• Don’t move the chicken too early – let it develop those beautiful grill marks before flipping
• Save some clean marinade before adding raw chicken for basting during cooking
• Chicken thighs are done when juices run clear and internal temp hits 165°F
• For extra heat, add an extra chipotle pepper or a pinch of cayenne to the marinade