Honey Chili Crisp Grilled Chicken

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Prep Time10

Cook Time8

Total Time18

Course: chicken, Dinner, Lunch, Main Course, summer

Servings: servings

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

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!