Honey Chili Crisp Chicken Thighs
Directions
- 1Remove the chicken thighs from the packaging, pat them dry, and trim any excess skin or fat.
- 2Remove the chicken thighs from the packaging, pat them dry, and trim any excess skin or fat.
- 3Remove the chicken thighs from the packaging, pat them dry, and trim any excess skin or fat.
- 4Season both sides of the chicken thighs with a BBQ dry rub.
- 5Season both sides of the chicken thighs with a BBQ dry rub.
- 6Season both sides of the chicken thighs with a BBQ dry rub.
- 7Place the seasoned chicken thighs on the grill, skin side up, and smoke at 275°F for 30 minutes.
- 8Place the seasoned chicken thighs on the grill, skin side up, and smoke at 275°F for 30 minutes.
- 9Place the seasoned chicken thighs on the grill, skin side up, and smoke at 275°F for 30 minutes.
- 10Flip the chicken thighs and cook for another 30 minutes skin side down.
- 11Flip the chicken thighs and cook for another 30 minutes skin side down.
- 12Flip the chicken thighs and cook for another 30 minutes skin side down.
- 13Increase 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.
- 14Increase 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.
- 15Increase 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.
- 16While the chicken is cooking, prepare the honey sauce by whisking together honey, sriracha, chili crisp, soy sauce, and sesame oil in a bowl.
- 17While the chicken is cooking, prepare the honey sauce by whisking together honey, sriracha, chili crisp, soy sauce, and sesame oil in a bowl.
- 18While the chicken is cooking, prepare the honey sauce by whisking together honey, sriracha, chili crisp, soy sauce, and sesame oil in a bowl.
- 19Once cooked, dunk the chicken thighs in the prepared honey chili crisp sauce before serving.
- 20Once cooked, dunk the chicken thighs in the prepared honey chili crisp sauce before serving.
- 21Once cooked, dunk the chicken thighs in the prepared honey chili crisp sauce before serving.
Ingredients
- 9 pieces Chicken Thighs
- 9 pieces Chicken Thighs
- 9 pieces Chicken Thighs
- 1 tbsp BBQ seasoning
- 1 tbsp BBQ seasoning
- 1 tbsp BBQ seasoning
- 0.5 cup honey
- 0.5 cup honey
- 0.5 cup honey
- 3 tbsp sriracha
- 3 tbsp sriracha
- 3 tbsp sriracha
- 3 tbsp chili crisp
- 3 tbsp chili crisp
- 3 tbsp chili crisp
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sesame oil
- 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.