Grilled Honey-Butter Chicken Thighs

15 mins
Serves 8
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Directions

  1. 1Make honey butter base by combining butter, honey, lemon juice, cayenne pepper, garlic, parsley, pepper and salt in a saucepan.
  2. 2Make honey butter base by combining butter, honey, lemon juice, cayenne pepper, garlic, parsley, pepper and salt in a saucepan.
  3. 3Make honey butter base by combining butter, honey, lemon juice, cayenne pepper, garlic, parsley, pepper and salt in a saucepan.
  4. 4Season boneless, skinless chicken thighs with salt and pepper.
  5. 5Season boneless, skinless chicken thighs with salt and pepper.
  6. 6Season boneless, skinless chicken thighs with salt and pepper.
  7. 7Lightly baste chicken thighs with honey butter mixture.
  8. 8Lightly baste chicken thighs with honey butter mixture.
  9. 9Lightly baste chicken thighs with honey butter mixture.
  10. 10Clean the grill.
  11. 11Clean the grill.
  12. 12Clean the grill.
  13. 13Place the chicken thighs on a smoking hot grill.
  14. 14Place the chicken thighs on a smoking hot grill.
  15. 15Place the chicken thighs on a smoking hot grill.
  16. 16Turn the chicken over and baste every 3 minutes until the juices run clear (about 10 minutes).
  17. 17Turn the chicken over and baste every 3 minutes until the juices run clear (about 10 minutes).
  18. 18Turn the chicken over and baste every 3 minutes until the juices run clear (about 10 minutes).
  19. 19Prepare the board dressing by mixing parsley, chili flakes, lemon zest, salt, pepper, garlic, olive oil and lemon juice.
  20. 20Prepare the board dressing by mixing parsley, chili flakes, lemon zest, salt, pepper, garlic, olive oil and lemon juice.
  21. 21Prepare the board dressing by mixing parsley, chili flakes, lemon zest, salt, pepper, garlic, olive oil and lemon juice.
  22. 22Place the cooked chicken thighs on a cutting board and cover them with the board dressing.
  23. 23Place the cooked chicken thighs on a cutting board and cover them with the board dressing.
  24. 24Place the cooked chicken thighs on a cutting board and cover them with the board dressing.
  25. 25Let the chicken rest.
  26. 26Let the chicken rest.
  27. 27Let the chicken rest.
  28. 28Cut and serve.
  29. 29Cut and serve.
  30. 30Cut and serve.

Ingredients

  • 0.5 stick unsalted butter
  • 0.5 stick unsalted butter
  • 0.5 stick unsalted butter
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 2 tsp cayenne pepper
  • 2 tsp cayenne pepper
  • 2 tsp cayenne pepper
  • 2 tsp garlic cloves
  • 2 tsp garlic cloves
  • 2 tsp garlic cloves
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 0.25 cup fresh parsley
  • 1 salt
  • 1 salt
  • 1 salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 tsp chili flakes
  • 1 lemon zested
  • 1 lemon zested
  • 1 lemon zested
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 1 salt & pepper
  • 1 salt & pepper
  • 1 salt & pepper
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil

Equipment

grillsmall saucepanknifecutting boardgratertongsbasting brush