Why I Love This Recipe
This recipe is a frequent flyer in my household for three main reasons: simplicity, versatility, and flavor. Unlike complex BBQ recipes that require hours of smoking, this honey garlic glaze uses pantry staples you likely already have. The soy sauce provides a salty backbone, while the honey caramelizes over the open flame, creating those coveted “char” bits that everyone fights over. Whether you are prepping for a Sunday meal prep or hosting a Friday night hang, this chicken pairs perfectly with fun sides like these Totchos or a light salad.
The Ingredients
- Chicken: 2 lbs of chicken drumsticks or thighs (bone-in, skin-on provides the best flavor).
- Honey: 1/4 cup of high-quality liquid honey.
- Soy Sauce: 1/4 cup (use low-sodium if you are watching your salt intake).
- Aromatics: 4 cloves of minced garlic and 2 tbsp fresh chopped parsley.
- Olive Oil: 2 tbsp to help the marinade coat the meat and prevent sticking.
- Spices: 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
- Heat (Optional): 1/2 tsp red pepper flakes for a subtle kick.
Swaps and Notes
- The Meat: You can use boneless, skinless chicken breasts, but keep a close eye on the grill as they cook faster and can dry out. If you prefer a different protein, this marinade works wonders on pork chops!
- The Sweetener: If you’re out of honey, maple syrup is a fantastic 1:1 substitute that adds a woody depth.
- The Salt: If you are gluten-free, substitute the soy sauce for tamari or coconut aminos.
Step-by-Step Instructions
1. Prepare the Marinade
In a medium-sized glass bowl, whisk together the honey, soy sauce, olive oil, minced garlic, salt, pepper, smoked paprika, and red pepper flakes. The smoked paprika is the “secret ingredient” here—it adds a layer of depth that mimics a slow-smoked flavor even on a quick gas grill.
2. Marinate the Chicken
Place your chicken pieces in a large Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated.
Pro Tip: Refrigerate for at least 30 minutes. If you have the time, let it sit for 4–6 hours. This allows the garlic and soy to penetrate the meat fibers.
3. Preheat the Grill
Clean your grill grates and preheat to medium-high heat (375∘F to 400∘F). Lightly oil the grates to ensure the honey in the marinade doesn’t cause the skin to tear.
4. Grill to Perfection
Place the chicken on the grill. Cook for 5-7 minutes per side. While cooking, use a brush to baste the chicken with any leftover marinade during the first 10 minutes of cooking (stop basting toward the end to ensure the glaze sets). The chicken is done when the internal temperature reaches 165∘F (75∘C).
5. Garnish and Serve
Remove from the heat and let the meat rest for 5 minutes. This allows the juices to redistribute. Sprinkle with fresh parsley and serve warm.
Tips for Success
- Don’t Walk Away: Because honey has a high sugar content, it can go from “caramelized” to “burnt” very quickly. Stay near the grill!
- The Basting Rule: Never baste with raw marinade in the last 2-3 minutes of cooking to avoid cross-contamination.
- Crispy Skin: If using drumsticks, turn them frequently to ensure the skin gets crispy all the way around without scorching.
Serving Suggestions and Pairings
This chicken is the star of the show, but every star needs a supporting cast. For a refreshing drink to cut through the richness of the garlic, try this Blueberry Lemonade or a glass of Rainbow Sangria.
If you’re hosting a larger crowd, I love serving these alongside Sheet Pan Quesadillas for an eclectic and filling spread.
Nutritional Information (Per Serving)
- Calories: 345 kcal
- Protein: 28g
- Fat: 18g
- Carbohydrates: 16g
- Fiber: 0.5g
- Sugar: 14g
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheating: To keep the skin from getting soggy, reheat in an air fryer at 350∘F for 4-5 minutes.
- Leftover Idea: Shred the leftover chicken and add it to a salad or use it as a shortcut for this Mexican Chicken and Rice Casserole.
More Recipes You Will Love
If you enjoyed the bold flavors of this grill recipe, check out these other ChefManiac favorites:
- Sheet Pan Quesadillas – Perfect for easy weeknight wins.
- Mexican Chicken and Rice Casserole – Another way to use delicious poultry.
- Homemade Totchos – The ultimate crowd-pleasing side dish.
Final Thoughts
This Grilled Honey Garlic Chicken is a testament to the fact that you don’t need a long list of ingredients to make a 5-star meal. It’s sticky, savory, and carries that perfect hint of garlic.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your grill photos. Happy cooking!
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