Honey Bourbon Grilled Chicken Thighs – Sweet, Smoky, and Perfectly Charred

This is the kind of dinner that wins over everyone at the table. Honey bourbon grilled chicken thighs bring big flavor with very little effort, and they’re juicy enough to forgive a few extra minutes on the grill. The marinade is sweet, a little boozy, and balanced with garlic, soy, and a touch of heat.

You’ll get caramelized edges, a glossy finish, and that deep grilled aroma. Serve it with corn, a crisp slaw, or grilled veggies, and you’re set.

Print Recipe

Honey Bourbon Grilled Chicken Thighs - Sweet, Smoky, and Perfectly Charred

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 2 pounds boneless, skinless chicken thighs (about 6–8 pieces)
• 1/3 cup bourbon
• 1/3 cup honey
• 3 tablespoons soy sauce (low sodium preferred)
• 2 tablespoons apple cider vinegar (or rice vinegar)
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Lime wedges and chopped fresh parsley or chives, for serving (optional)

Instructions

• Make the marinade: In a bowl, whisk together bourbon, honey, soy sauce, vinegar, Dijon, garlic, smoked paprika, red pepper flakes, olive oil, salt, and pepper until smooth.
• Reserve some for glazing: Pour 1/2 cup of the marinade into a small saucepan, cover, and set aside in the fridge. This will become your glaze.
• Marinate the chicken: Place chicken thighs in a zip-top bag or shallow dish.Pour the remaining marinade over them, seal, and turn to coat. Refrigerate for 30 minutes to 8 hours.
• Preheat the grill: Heat your grill to medium-high (about 425–450°F). Clean and oil the grates to prevent sticking.
• Make the glaze: While the grill heats, bring the reserved marinade to a simmer over medium heat.Cook for 3–5 minutes, stirring, until slightly thickened and glossy. Remove from heat.
• Pat dry and season: Remove chicken from the marinade, letting excess drip off. Pat lightly with paper towels, then sprinkle with a pinch of salt and pepper.
• Grill the chicken: Place thighs on the grill.Cook for 5–6 minutes per side, turning once, until nicely charred and the internal temperature reaches 165°F.
• Baste for shine: In the last 2 minutes of grilling, brush the thighs with the hot glaze on both sides to set a sticky, caramelized finish.
• Rest and serve: Transfer to a platter, tent loosely with foil, and rest for 5 minutes. Squeeze with lime, sprinkle with herbs, and serve extra glaze on the side.

Why This Recipe Works

• Thighs stay juicy: Chicken thighs are naturally forgiving, staying tender even over high heat.
• Balanced marinade: Honey adds sweetness and caramelization, while bourbon brings warm, oaky notes that cook off, leaving flavor behind.
• Quick and flexible: Marinate for as little as 30 minutes or up to overnight for deeper flavor.
• Grill-friendly glaze: A reserved portion of the marinade is simmered into a safe, sticky glaze for basting and serving.

Ingredients

• 2 pounds boneless, skinless chicken thighs (about 6–8 pieces)
• 1/3 cup bourbon
• 1/3 cup honey
• 3 tablespoons soy sauce (low sodium preferred)
• 2 tablespoons apple cider vinegar (or rice vinegar)
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• Lime wedges and chopped fresh parsley or chives, for serving (optional)

Step-by-Step Instructions

1. Make the marinade: In a bowl, whisk together bourbon, honey, soy sauce, vinegar, Dijon, garlic, smoked paprika, red pepper flakes, olive oil, salt, and pepper until smooth.
2. Reserve some for glazing: Pour 1/2 cup of the marinade into a small saucepan, cover, and set aside in the fridge. This will become your glaze.
3. Marinate the chicken: Place chicken thighs in a zip-top bag or shallow dish.

   Pour the remaining marinade over them, seal, and turn to coat. Refrigerate for 30 minutes to 8 hours.

4. Preheat the grill: Heat your grill to medium-high (about 425–450°F). Clean and oil the grates to prevent sticking.
5. Make the glaze: While the grill heats, bring the reserved marinade to a simmer over medium heat.

   Cook for 3–5 minutes, stirring, until slightly thickened and glossy. Remove from heat.

6. Pat dry and season: Remove chicken from the marinade, letting excess drip off. Pat lightly with paper towels, then sprinkle with a pinch of salt and pepper.
7. Grill the chicken: Place thighs on the grill.

   Cook for 5–6 minutes per side, turning once, until nicely charred and the internal temperature reaches 165°F.

8. Baste for shine: In the last 2 minutes of grilling, brush the thighs with the hot glaze on both sides to set a sticky, caramelized finish.
9. Rest and serve: Transfer to a platter, tent loosely with foil, and rest for 5 minutes. Squeeze with lime, sprinkle with herbs, and serve extra glaze on the side.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a covered skillet over medium-low heat with a splash of water or chicken broth, or microwave in short bursts until heated through.

Benefits of This Recipe

• Weeknight-friendly: Minimal prep and fast cook time.
• Budget-conscious: Chicken thighs are affordable and flavorful.
• Great for gatherings: Scales up easily and pleases a crowd.
• Versatile: Works for bowls, tacos, salads, or meal prep.

What Not to Do

• Don’t baste with raw marinade: Only use the portion you simmered into a glaze for food safety.
• Don’t grill too hot: Flames will burn the honey quickly.

  Stick to medium-high and move pieces as needed.

• Don’t skip patting dry: Excess marinade on the surface causes flare-ups and poor sear.
• Don’t overcook: Pull at 165°F internal temperature for juicy results.

Recipe Variations

• Spicy Maple: Swap honey for maple syrup and add 1 teaspoon hot sauce.
• Ginger-Forward: Add 1 tablespoon freshly grated ginger to the marinade.
• Citrus Twist: Add the zest of one orange and 2 tablespoons orange juice.
• No Alcohol: Replace bourbon with apple juice plus 1 teaspoon vanilla extract for warmth.
• Oven-Broiled: Broil on a foil-lined sheet 6–7 inches from heat, 6–8 minutes per side, glazing at the end.

FAQ

Does the alcohol cook off?

Most of it does during grilling and simmering the glaze. You’ll keep the bourbon flavor without the bite, but for a zero-alcohol option, use apple juice and vanilla as noted.

Bone-in or boneless thighs?

Both work. Bone-in thighs take a few minutes longer and may need indirect heat to finish cooking evenly.

Can I use chicken breasts?

Yes, but watch the time.

Grill 4–5 minutes per side for thinner breasts, removing at 160–165°F. Breasts can dry out more easily than thighs.

How long should I marinate?

Thirty minutes is enough to boost flavor. For deeper taste, aim for 4–8 hours.

Avoid more than 12 hours to prevent the texture from getting mushy.

What sides go well with this?

Try grilled corn, baked sweet potatoes, creamy coleslaw, a simple green salad, or garlic rice. The sweet-smoky profile pairs with bright, tangy sides.

Can I make it ahead?

Yes. Marinate in the morning and grill at dinner, or cook fully and reheat gently.

Keep the glaze separate and warm it just before serving.

In Conclusion

Honey bourbon grilled chicken thighs are the kind of meal that feels special without a lot of fuss. The marinade brings sweet, savory, and smoky notes that shine on the grill. With a quick glaze and a short rest, you get juicy meat and caramelized edges every time.

Keep this recipe in your rotation for weeknights, cookouts, and everything in between.