Honey Fried Chicken using the Vortex

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I think I could ‘fry’ chicken on my grill using the Vortex every day of the week. The possibilities are endless but the results are always fantastic. Crunchy skin and tender, juicy meat. I prefer to use bone-in chicken thighs, with the skin on. They have the most flavor and are the most tender. The coating is simple. This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.

Honey Fried Chicken using the Vortex

Since the honey adds a good bit of sweetness to the chicken you might want to offset that a bit by adding a bit of heat. A little cayenne pepper in the dredge will get you that. Or try chipotle powder for a little kick and little smokiness. Just don’t skip the honey. After all, you’re making honey fried chicken using the Vortex. And if you want, you can make a spicy version too!

Also try my buttermilk fried chicken using the Vortex and my Amish fried chicken.

Honey Fried Chicken using the Vortex
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5 from 1 vote

Honey Fried Chicken using the Vortex

 This time, for a change, I drizzled the fried chicken with a bit of honey. Honey fried chicken using the Vortex was crazy good.
Course Main
Cuisine American
Keyword fried chicken, honey, Vortex
Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Servings 4
Calories 1388kcal
Author Inspired by a recipe from Nancy Fuller



  • 8-10 chicken thighs bone-in, skin-on (or whatever cuts you prefer)
  • Vegetable oil

For the brine

For the dredge

For serving

  • 1 cup honey warmed (thinned with a splash of water if desired)


  • Place the chicken into a large resealable container.
  • Whisk together the brine ingredients and add to the chicken.
  • Refrigerate for 4 hours.
  • Fire up your Vortex. Fill it completely with charcoal and let them get good and hot.
  • Combine the dredge ingredients in a large pie pan or resealable baggie.
  • Working in batches, remove chicken from brine. Shake off the excess then coat in the dredge (if using a bag just put 2-3 pieces in at a time, seal, and shake to coat).
  • Transfer to the grill around the Vortex.
  • Cook for approximately 45 minutes or until the chicken reaches 165 F as measured in several places. Optionally, turn the lid every 15 minutes. I’ve found that on smaller grills turning the lid isn’t necessary, but on a 26″ grill you might want to turn it.
  • Brush chicken very lightly with the oil and let cook another 5 minutes.
  • Remove and drizzle with the warmed honey. Serve.


Calories: 1388kcal | Carbohydrates: 185g | Protein: 59g | Fat: 47g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 3490mg | Potassium: 1085mg | Fiber: 5g | Sugar: 82g | Vitamin A: 696IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 8mg

Nutritional values are approximate.

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