Honey Garlic Grilled Chicken Thighs
A quick and easy grilled chicken thighs recipe featuring a sweet and savory honey garlic glaze with charred scallions, perfect for flavorful dinners and summer cookouts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
- 1/4 cup (85g) honey
- 4 cloves garlic, minced
- 3 tablespoons (45ml) soy sauce (low sodium preferred)
- 1 tablespoon (15ml) rice vinegar
- 2 tablespoons (30ml) olive oil
- 1 bunch fresh scallions (about 6–8 stalks)
- Fresh ground black pepper, to taste
- Salt, to taste
- Optional: 1/4 teaspoon red pepper flakes
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with about 1 teaspoon salt and 1/2 teaspoon pepper. Let rest at room temperature for 15 minutes.
- In a mixing bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, olive oil, and red pepper flakes if using.
- Place chicken thighs in the bowl or a zip-top bag and pour half the marinade over them. Reserve the other half for basting. Marinate in the fridge for 30 minutes to 2 hours.
- Preheat grill to medium-high heat (around 400°F / 200°C). Trim scallion roots and wilted parts, toss scallions with olive oil and a pinch of salt.
- Place chicken thighs skin-side down on the grill. Cook undisturbed for 6-7 minutes until skin crisps and grill marks form. Flip and cook the other side for 5 minutes.
- Grill scallions alongside chicken, turning occasionally to get charred marks but not burnt, about 5-6 minutes total.
- In the last 3 minutes of cooking, brush reserved marinade generously over chicken. Flip once more to coat both sides, watching for flare-ups.
- Check chicken internal temperature with a meat thermometer; it should reach 165°F (74°C). Remove chicken and scallions from grill and let chicken rest for 5-7 minutes.
- Serve chicken thighs hot with charred scallions on top or alongside.
Notes
Add honey-based marinade only in the last few minutes to avoid burning. Use bone-in, skin-on thighs for juicier meat and crispier skin. Keep an eye on scallions to prevent burning. Rest chicken after grilling to lock in juices. If no grill is available, sear in a cast-iron skillet and finish in a 400°F oven for 20 minutes.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 320
- Sugar: 6
- Fat: 18
- Carbohydrates: 8
- Protein: 28
Keywords: honey garlic chicken, grilled chicken thighs, easy dinner, summer grilling, sweet and savory chicken, charred scallions