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Hi friends! Boy, are you going to love this recipe I’ve been working on for you…Drumroll please..it is: Honey Chili Crisp Grilled Chicken. Is your mouth watering yet? This one is so delicious, your whole household is going to be seriously impressed. I use a chili crisp from Momofuku or I also love the version that Trader Joe’s sells. This chicken turns out sweet, with just the right amount of heat, and is unbelievably moist…hits every note.
I served it alongside a fresh tomato gingery fettuccine, and the pairing was perfection. I also like to serve with roasted potatoes and grilled corn or a simple green salad. At the end of the day, this chicken is the true star of the show…the kind of weeknight dinner that turns an ordinary Tuesday into something worth savoring.
Ingredients
Boneless skinless chicken thighs – I recommend thighs because they stay especially moist and tender on the grill.
Kosher salt – Seasons the chicken from the inside out before it even hits the marinade.
Mayonnaise – Helps tenderize the chicken and creates a rich, flavorful coating that chars beautifully on the grill.
Honey – Brings natural sweetness that balances the heat from the chili crisp.
Chili crisp – Adds bold heat, crunch, and umami depth…the flavor backbone of this marinade.
Apple cider vinegar – Adds brightness and acidity to balance the richness and sweetness.
Onion powder – Rounds out the savory flavor throughout the marinade.
Fresh cracked black pepper – Adds a little warmth and depth.
Neutral oil (grapeseed, vegetable, or canola) – Helps the marinade coat the chicken evenly and keeps everything from sticking to the grill.
How to Make my Honey Chili Crisp Grilled Chicken
Add the chicken thighs to a large bowl with the salt, tossing to evenly season.
Add the mayonnaise, honey, chili crisp, apple cider vinegar, onion powder, pepper, and neutral oil. Toss to thoroughly combine, then cover and refrigerate for at least 3 hours, or up to 12.
Remove the chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high, or heat a grill pan slicked with neutral oil on the stovetop over medium-high.
Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
Let the chicken rest on a large plate or sheet pan for 5 minutes before transferring to a large serving platter or plates.
Serve with salad for lunch or roasted potatoes and corn for a later dinner. Enjoy!
Commonly Asked Questions
Yes, though thighs are recommended for the juiciest results. If using breasts, watch the grill time closely since they can dry out faster.
Yes…bake at 425°F for about 20-25 minutes, or until cooked through, flipping halfway if desired for even browning.
It has a nice kick, but the honey balances it out well. If you’re sensitive to heat, start with less chili crisp and adjust to taste.
Plain Greek yogurt is a good substitute if you’d prefer… it offers similar tenderizing benefits with a slightly tangier flavor.
At least 3 hours for best flavor, but you can marinate up to 12 hours ahead of time.
Honey Chili Crisp Grilled Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tsp kosher salt
- 1/4 cup mayonnaise
- 2 tbsp honey
- 2 tbsp chili crisp
- 2 tbsp apple cider vinegar
- 1 tbsp onion powder
- 1 tbsp neutral oil , (grapeseed, vegetable, or canola), plus more for the grill if needed
- 1/2 tsp freshly cracked black pepper
Instructions
- Add the chicken thighs to a large bowl with the salt, tossing to evenly season.
- Add the mayonnaise, honey, chili crisp, apple cider vinegar, onion powder, pepper, and neutral oil. Toss to thoroughly combine, then cover and refrigerate for at least 3 hours, or up to 12.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- If using a grill, clean and oil the grates. Set the grill to medium-high, or heat a grill pan slicked with neutral oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
- Let the chicken rest on a large plate or sheet pan for 5 minutes before transferring to a large serving platter or plates.
- Serve with salad for lunch or roasted potatoes and corn for a later dinner. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
