Honey Chili Crisp Chicken Thighs
Directions
- 1Remove the chicken thighs from the packaging, pat them dry, and trim any excess skin or fat.
- 2Season both sides of the chicken thighs with a BBQ dry rub.
- 3Place the seasoned chicken thighs on the grill, skin side up, and smoke at 275°F for 30 minutes.
- 4Flip the chicken thighs and cook for another 30 minutes skin side down.
- 5Increase the grill temperature to 325°F and cook for an additional 10-15 minutes until the skin is crispy and the internal temperature reaches between 185-195°F.
- 6While the chicken is cooking, prepare the honey sauce by whisking together honey, sriracha, chili crisp, soy sauce, and sesame oil in a bowl.
- 7Once cooked, dunk the chicken thighs in the prepared honey chili crisp sauce before serving.
Ingredients
- 9 pieces Chicken Thighs
- 1 tbsp BBQ seasoning
- 0.5 cup honey
- 3 tbsp sriracha
- 3 tbsp chili crisp
- 3 tbsp soy sauce
- 1 tsp sesame oil
Equipment
kitchen scissorsgrilltongsbowlwhiskmeat thermometer
Tips
- Cook dark meat to an internal temperature of 185-200°F for best results, as opposed to the 165°F recommended for white meat.
- Cook the chicken on both sides to achieve crispy skin.
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