Hot Honey Chicken Thighs

19 Oct 2021

Hot Honey Chicken Thighs

25 Minutes | easy | Serves 3-4

This is a very simple and very moreish glaze for crispy chicken, which caramelises on the grill. These chicken thighs are very versatile and can be served with anything from a large salad to potatoes, or as part of a larger spread.


  • 6 skin-on, bone-in chicken thighs
  • 3 tablespoons chilli crisp chilli oil, such as Lao Gan Ma
  • 2 tablespoons honey
  • 2-3 tablespoon lime juice
  • 1 teaspoon chilli powder
  • 1 tablespoon vegetable oil
  • Coriander leaves, to serve



Combine the chilli powder and vegetable oil and mix in bowl.

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Rub chilli oil mixture

Rub chilli oil mixture all over the chicken thighs and season with salt.​​​​​​​

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Combine the honey, chilli oil and lime juice and mix well. Set aside.​​​​​​​

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Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, place the chicken thighs over direct heat, skin side down, until crisp – a few minutes. Move to the opposite side of the BBQ and glaze with some of the chilli oil mixture.​​​​​​​

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Close the lid and cook

Close the lid and cook for 10 minutes, then serve topped with the remaining glaze and some coriander leaves. Ensure the chicken is fully cooked through before serving.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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