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

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.