Grilled Sweet-n-Spicy Chicken Thighs Archives

Nothing beats the tenderness of grilled boneless, skinless chicken thighs. This simple recipe for grilled sweet-n-spicy chicken thighs brings a little spiciness and a little sweetness. Although you could use the rub and glaze on white meat chicken or even pork, it works best with the richness of a chicken thigh. Moist and tender doesn’t even come close to describing this chicken. And ‘flavorful’ doesn’t do it justice enough. The rub has just a slight spiciness to it. Nothing too strong, but you’ll get a hint of it. The glaze is simple yet it brings a bit of sweetness and tartness.

Any Chicken Will Do

I prefer boneless skinless chicken when I make something like these grilled sweet-n-spicy chicken thighs. You could substitute boneless skinless chicken breasts instead. I would recommend butterflying them first. That way you get nice even cooking. Those big breasts are easy to overcook on the outside if you don’t butterfly them first.

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Also try my grilled Dijon chicken thighs and my grilled honey-rosemary thighs. For low-and-slow, try my awesome smoked chicken thighs.

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5 from 1 vote

Grilled Sweet-n-Spicy Chicken Thighs

Nothing beats the tenderness of grilled boneless, skinless chicken thighs. This simple recipe for grilled sweet-n-spicy chicken thighs brings a little spiciness and a little sweetness.

Course Main

Cuisine American

Keyword chicken thighs, grilled, spicy, sweet

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 444kcal

Author Based on a recipe from Traeger Grills

Equipment

Mixing Bowl

Ingredients

For the chicken

2 pounds boneless skinless chicken thighs, trimmed of any large pieces of fat
1 tablespoon olive oil

For the rub

2 teaspoons garlic powder
2 teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon cumin
½ teaspoon chipotle chili powder

For the glaze

½ cup honey
1 tablespoon apple cider vinegar

Instructions

Prepare your grill for direct and indirect cooking.
Place the chicken into a large bowl and drizzle with the oil.
Toss to coat.
Combine the rub ingredients in a small bowl.
Sprinkle over the chicken, tossing as you go.
Grill chicken over direct heat 2-3 minutes per side just long enough to get grill marks and a little color.
Remove to indirect heat and cool until internal temperature reaches 155 F.
Microwave the honey in a bowl or cup for 20 seconds. Stir in the vinegar.
Reserve 2 tablespoons of the glaze.
Brush remaining glaze (you may not need all of it), over the chicken as it cooks to completion, 165 F internally.
Serve chicken drizzled with reserved glaze.