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Hot Honey Grilled Chicken Thighs with Sweet Chili Sauce

Cook Time:
20 mins
Prep Time:
10 mins

Chef notes

There are some ingredient combinations that are truly iconic: Peanut butter and chocolate. Caramel and sea salt. Hot sauce and honey. The latter’s sweet and spicy pairing  is as versatile as it is irresistible — drizzle it atop biscuits, pork chops and even pizza when you’re seeking a kick. 

The condiment is especially good on chicken, be it fried or, in this case, grilled. Hot honey makes its appearance in the form of a barbecue seasoning that combines sweet (honey granules, sugar), spicy (cayenne, chili pepper) and umami (garlic and onion powders, ground cumin). Honey granules are a dried, ground version of the sweet golden liquid that can be used in dried preparations like this or in instances — such as cold beverages — that call for quick and easy dissolving.

The hot honey seasoning is used to marinate boneless skinless chicken thighs. Be sure to give the marinade at least 15 minutes to work its way into the meat before tossing it onto the grill. Once the thighs are nearly done, slather a Sriracha-honey glaze on top and allow it to cook over low heat to achieve a smoky, sticky char.

This grilled chicken pairs nicely with a side of grilled vegetables and a bowl of rice, tucked inside a brioche bun with a creamy slaw or even chopped into small pieces for tacos.

Swap Option: Feel free to try this recipe using chicken breasts, salmon, pork chops or pork tenderloin. You may need to adjust the cook time accordingly.

Technique Tip: Be sure to clean and oil your grill before cooking on it.


For the Hot Honey Barbecue Seasoning
  • 1/4 cup granulated sugar
  • 1/4 cup sweet paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon chili powder
  • 1/4 cup honey granules
  • 1/8 teaspoon cayenne pepper
For the Chicken Thighs
  • 6 boneless skinless chicken thighs
  • 3/4 cup Pig Beach Hot Honey Barbecue Seasoning (above)
  • 1/4 cup Sriracha
  • 1/4 cup sweet chili sauce, such as Mae Ploy
  • 1/2 cup honey
  • 1 tablespoon sambal oelek
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 cup sliced scallions
  • 1/4 cup fresh cilantro leaves
  • 6 lime wedges
Fulfilled by


Make the Hot Honey Barbecue Seasoning:

In a large mixing bowl, combine all ingredients. Store in an airtight container until ready to use.

Make the Chicken:


Preheat the grill to medium-high heat on one side and low heat on another to create temperature zones for cooking.


While the grill is heating, toss chicken thighs with 3/4 cup Barbecue Seasoning in a large bowl. Allow them to marinate for 15 minutes.


In a separate bowl, make the sweet chili glaze and dipping sauce: combine the Sriracha, sweet chili sauce, honey, sambal oelek, Old Bay seasoning, cumin and coriander. Set aside.


Once the grill is up to temperature, place the seasoned chicken thighs on the medium-high heat zone of the grill and cook for 6 to 8 minutes per side.


Once the chicken thighs reach an internal temperature of 160 F, transfer to the low heat zone of the grill and brush the tops of the thighs with the sweet chili glaze and dipping sauce.


Cook for about 5 minutes on the low zone of the grill to create a sticky charred glaze. Garnish with sliced scallions, fresh cilantro and lime wedges. Serve with additional sweet chili dipping sauce on the side.