When you seek a dish that delivers serious flavor, deep smoky notes, and a perfect balance of sweet heat, there is one chef who always provides the blueprint: Bobby Flay. This recipe for Bobby Flay’s Chicken Thighs specifically, the Spicy Honey-Chipotle version is a masterclass in grilling and layering complex, Southwest-inspired flavors. Forget boring BBQ; this is championship-level poultry.
Bone-in, skin-on chicken thighs are transformed first by an intensely aromatic spice rub featuring ancho chili and smoked paprika, and then sealed with a thick, sticky, and vibrant glaze built from liquid honey and fiery chipotle peppers in adobo. The result? Chicken that is incredibly juicy on the inside, wonderfully crispy on the outside, and coated in a caramelized crust that sings with heat and sweetness. If you are ready to elevate your grilling game and impress anyone lucky enough to take a bite, look no further than these spectacular Bobby Flay’s Chicken Thighs.
We are going to walk through every step of this technique, ensuring you achieve the same results as a professional pitmaster from preparing the crucial skin for maximum crispness to mastering the indirect heat method required to finish these large thighs perfectly. Get ready to create the best grilled chicken you have ever tasted.
Why You’ll Love This Bobby Flay’s Chicken Thighs Recipe: Mastering Sweet Heat and Crispness
There are countless chicken recipes available, but these Bobby Flay’s Chicken Thighs stand out for several compelling reasons, centered around superior flavor and flawless texture. This isn’t just spicy chicken; it’s a symphony of contrasts smoky, earthy, spicy, and sticky-sweet all achieved through strategic ingredient choices.
The Perfect Marriage of Rub and Glaze
The foundation of this recipe is the two-part flavor system. The initial application is the Southwest Spice Rub. This rub is heavy on ancho chili powder (which provides deep, earthy notes rather than just pure heat), balanced by dark brown sugar, which aids in bark formation and early caramelization on the grill. Smoked paprika adds that crucial depth, ensuring that even if you’re cooking indoors, the chicken tastes like it spent hours over wood smoke. This dry rub penetrates the meat, locking in moisture and flavor.
The second part, the Chipotle-Honey Glaze, delivers the signature “Flay” punch. By using minced chipotles in adobo, you get a powerful heat that is immediately softened by the robust sweetness of honey. The addition of lime juice and apple cider vinegar cuts through the richness, preventing the glaze from becoming overly saccharine. This crucial acidic tang brightens the entire dish, making the flavor profile addictive and complex. When applied at the end of the cooking process, the glaze caramelizes beautifully without burning, leaving a sticky, irresistible crust.
Texture That Truly Excites
Using bone-in, skin-on chicken thighs is key to the success of these Bobby Flay’s Chicken Thighs. Thigh meat is inherently richer, more flavorful, and much more forgiving than lean chicken breast. Even better, when prepared correctly, the skin provides an unparalleled crunch that contrasts perfectly with the tender, moist meat beneath it.
We emphasize the need to pat the chicken thighs thoroughly dry. This step, often overlooked, is critical because residual moisture prevents the Maillard reaction (the browning and crisping process). By ensuring the skin is completely dry before applying the oil and rub, we set the stage for a beautifully rendered, ultra-crispy skin even under a thick, sticky glaze. The initial sear over direct heat ensures that sought-after crispy texture, locking it in before the chicken finishes cooking over gentle, indirect heat.
The combination of complex sweet-heat flavor and perfect crispy-tender texture makes this recipe an absolute favorite, guaranteed to be requested again and again at your next cookout. It offers a true gourmet experience with the ease of a weeknight grill recipe.
Why You Should Try This Recipe: Mastering the Grill and Maximizing Flavor
Adopting the recipe for Bobby Flay’s Chicken Thighs does more than just give you a fantastic meal; it teaches essential grilling techniques and introduces you to the magic of Southwest flavor combinations. If you are looking to expand your culinary repertoire beyond the basic salt and pepper grilling, this recipe is your next adventure.
The Brilliance of the Two-Zone Cooking Method
This recipe relies heavily on the two-zone cooking method (direct heat and indirect heat), which is fundamental to successful grilling, particularly for large cuts like bone-in chicken thighs. If you have struggled in the past with chicken that is either burnt on the outside and raw in the middle, or rubbery and dry, the two-zone approach is the answer.
- Direct Heat (High): Used only initially, to achieve that deep, mahogany brown color and that satisfying crispy skin in just 5–7 minutes.
- Indirect Heat (Lower): After the sear, the chicken is moved away from the heat source. This allows the meat to cook slowly and evenly to the correct internal temperature (170°F–175°F) without incinerating the sugar-rich rub and glaze. This slow finish is what keeps the chicken outrageously moist.
Mastering this technique using these Bobby Flay’s Chicken Thighs will give you the confidence to grill ribs, thick-cut pork chops, and even whole chickens with professional precision. If you are currently planning a BBQ feast, consider serving these amazing thighs alongside a comforting side dish, such as creamy corn pudding casserole for a classic Southern pairing, or perhaps a hearty easy ham and corn chowder if you prefer a soup starter.
Ingredient Quality and Depth of Flavor
Bobby Flay is known for utilizing bold, high-quality ingredients, and this recipe forces you to appreciate the nuance between different chili products. For instance, the recipe specifies ancho chili powder, which is made from dried, smoked poblano peppers. It has a fruitiness and earthiness that standard supermarket chili powder (often a mix of cayenne, cumin, and other spices) simply lacks. By investing in quality spices like ancho and true smoked paprika, you dramatically deepen the complexity of your finished dish, moving it squarely into gourmet territory.
Furthermore, the use of chicken thighs ensures minimal stress during cooking. Because they have higher fat content and connective tissue, they actually benefit from being cooked to a slightly higher temperature (170°F–175°F) than breasts (165°F), resulting in meat that is deeply succulent rather than dry. This makes them ideal for basting and grilling, especially for cooks who may be nervous about overcooking. These Bobby Flay’s Chicken Thighs offer the best flavor-to-effort ratio in poultry cooking.
Ingredients and Necessary Utensils for Bobby Flay’s Chicken Thighs
To achieve culinary greatness, we must first assemble our arsenal. This recipe is divided into three distinct phases the chicken, the rub, and the glaze each requiring specific, high-quality components. Remember, precision in measuring the spices and acids is key to the perfect balance of these Bobby Flay’s Chicken Thighs.
For the Chicken
- 6 large bone-in, skin-on chicken thighs: (Approximately 2 1/2 to 3 pounds total). Ensure the skin is intact, as this is vital for crispness and flavor.
- 2 tablespoons olive oil: Used to help the rub adhere and prevent initial sticking on the grill.
- Kosher salt and freshly ground black pepper: To generously season the meat before the rub is applied.
For the Southwest Spice Rub
This rub is your smoky, earthy foundation. Don’t skimp on quality here. The brown sugar is essential for achieving the caramelized ‘bark’ typical of great BBQ.
- 1 tablespoon ancho chili powder: The backbone of the flavor. Ancho is milder and fruitier than cayenne, providing deep color.
- 1 tablespoon dark brown sugar, packed: Must be packed to ensure you get the full measure of molasses flavor and moisture retention.
- 1 teaspoon smoked paprika: Provides that critical “grill house” aroma. Use Spanish paprika for the best flavor.
- 1 teaspoon ground cumin: Adds classic warmth and earthiness, characteristic of Southwest cuisine.
- 1 teaspoon dried oregano (preferably Mexican oregano): Mexican oregano has slight citrus and earthy notes, unlike Mediterranean oregano.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1/2 teaspoon cayenne pepper (optional, for extra heat): Only include this if you want to push the spiciness higher.
For the Chipotle-Honey Glaze
This glaze balances the spice and smoke with irresistible sweetness and acidity. The quality of the honey matters avoid overly processed varieties.
- 1/2 cup liquid honey (such as clover or wildflower): Liquid honey mixes easily and creates a glossy sheen.
- 3 tablespoons chipotle peppers in adobo sauce, minced: The chipotles are dried, smoked jalapeños, and the adobo sauce provides a rich, tangy liquid base. Using 3 tablespoons yields significant heat, but you can dial back to 1–2 tablespoons for milder results.
- 2 tablespoons fresh lime juice: Essential for brightness and cutting the sweetness. Freshly squeezed is always best.
- 1 tablespoon apple cider vinegar: Adds a sharp tang and helps thin the glaze slightly.
- 1/2 teaspoon kosher salt.
Essential Utensils and Tools
Successful grilling requires the right gear. For this specific recipe, temperature control and application tools are paramount.
1. The Grill Setup
- A Reliable Grill: Whether gas or charcoal, you must be able to establish a two-zone heat system (direct high heat and indirect low/medium heat).
- Grill Brush: For cleaning the grates thoroughly before preheating.
- Long-handled Tongs: For flipping the chicken safely.
2. Prep and Glaze Tools
- Paper Towels: Absolutely essential for patting the chicken completely dry. Do not skip this!
- Small Bowls: One for the spice rub, and one for initial seasoning.
- Small Saucepan: Needed to gently warm and combine the glaze ingredients.
- Whisk or Spoon: For mixing the rub and the glaze.
- Silicone Pastry Brush: The ideal tool for basting the glaze evenly onto the chicken during the final cooking phase without dragging the rub off.
3. Temperature Control
- Instant-Read Meat Thermometer: This is non-negotiable for safety and quality. The thighs must reach an internal temperature of 170°F–175°F. Relying on appearance will inevitably lead to undercooked or dry chicken.
Detailed Recipe Steps: Achieving Grilling Perfection with Bobby Flay’s Chicken Thighs
Follow these detailed steps carefully. The process is broken down into preparation, glaze creation, and the crucial grilling phases (searing, slow cooking, and glazing). This methodical approach guarantees juicy, crispy, and perfectly glazed Bobby Flay’s Chicken Thighs.
1. Prepare the Chicken and Southwest Spice Rub
This step is foundational for texture and flavor saturation. Take your time to ensure the chicken is perfectly prepared.
- Dry the Chicken: Pat the chicken thighs dry very thoroughly using paper towels. This crucial step helps the skin crisp up during cooking by eliminating surface moisture.
- Mix the Rub: In a small bowl, combine all the ingredients for the Spice Rub: ancho chili powder, brown sugar, smoked paprika, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using). Stir well to ensure the spices and sugar are evenly distributed.
- Season Liberally: Season the chicken thighs liberally on all sides with kosher salt and black pepper first. This allows the salt to penetrate the meat effectively.
- Apply the Rub: Generously massage the prepared spice rub onto the chicken, ensuring it adheres well to both the skin and the meat underneath. Do not be shy; press the rub firmly into the surface.
2. Make the Chipotle-Honey Glaze
The glaze needs to be prepared before the grilling begins. It’s a quick process, but essential to reserve some raw glaze for the final fresh brush.
- Combine Ingredients: In a separate small saucepan, combine the honey, minced chipotle peppers in adobo, fresh lime juice, apple cider vinegar, and salt.
- Heat Gently: Heat the mixture over medium heat, stirring occasionally, until the mixture is simmering gently and the honey has fully dissolved (about 3 to 4 minutes). Do not boil vigorously; we just want to integrate the flavors.
- Reserve the Glaze: Remove the glaze from the heat immediately. Crucially, set aside and reserve about 2 tablespoons of the glaze for brushing on the finished chicken. This reserved glaze, which hasn’t touched raw meat, is used at the very end to provide a glossy, fresh, vibrant coating.
3. Prepare for Cooking and Preheat the Grill (Two-Zone Setup)
Grill setup determines success. You need two distinct heat zones for these thick Bobby Flay’s Chicken Thighs.
- Preheat: Preheat your grill to a medium-high heat (about 400°F).
- Establish Zones (Gas Grill): For a gas grill, this often means setting one side higher than the other to create an indirect heat zone. The direct zone should be medium-high, and the indirect zone should be low to medium.
- Oil Grates: Lightly oil the grill grates to prevent the sugar-rich rub from sticking initially.
4. Start Cooking: The Critical Sear for Crispy Skin
This is where the crispness is born. Watch carefully to avoid burning.
- Place the chicken thighs skin-side down over the direct, medium-high heat.
- Cook undisturbed for 5 to 7 minutes until the skin is deeply golden brown and crispy. Do not move them during this time. This contact heat is vital for rendering the fat and crisping the skin.
- Watch for Flare-ups: If the heat is causing flare-ups due to rendering fat dripping onto the coals or burners, move the chicken to a cooler, indirect heat zone immediately.
5. Flip and Continue Cooking Over Indirect Heat
Now we transition to slow cooking to ensure the bone-in meat is cooked through.
- Flip the chicken thighs so they are skin-side up.
- Move the thighs to the indirect heat zone (or if using a gas grill, reduce the direct heat side to medium-low).
- Cover the grill and continue cooking for approximately 15 to 20 minutes. The goal during this phase is to cook the chicken through slowly without burning the crust. The skin is already crispy, and covering the grill allows the internal temperature to rise steadily.
6. Glaze the Chicken and Reach Final Temperature
The glaze is only applied near the end to prevent the honey and sugar from scorching.
- Check Temperature: About 5 minutes before the chicken is fully cooked (when the internal temperature reaches about 160°F), begin the glazing process.
- Baste: Baste the chicken liberally with the prepared Chipotle-Honey Glaze (the main batch, not the reserved fresh glaze) using a pastry brush.
- Close the lid and allow the glaze to caramelize slightly (about 2–3 minutes).
- Baste once more and cook until the internal temperature of the chicken registers 170°F to 175°F at the thickest part of the thigh (avoiding the bone).
7. Finish and Rest the Bobby Flay’s Chicken Thighs
Resting is essential for moist results.
- Remove the chicken thighs from the grill and place them on a clean cutting board or serving platter.
- Final Glaze: Brush the warm chicken one last time with the remaining fresh glaze that was reserved from the initial batch. This adds a beautiful final sheen and bright, fresh flavor without any risk of contamination.
- Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful chicken.
Tips, Substitutions, and Variations for Bobby Flay’s Chicken Thighs
While the original recipe for Bobby Flay’s Chicken Thighs is culinary perfection, sometimes you need to adjust for dietary needs, preference, or equipment limitations. Here are several tips and variations to ensure success every time.
Alternative Cooking Methods (No Grill?)
If you don’t have access to a grill, you can successfully adapt these spicy honey-chipotle chicken thighs using a conventional oven or an air fryer.
- Oven Method: Preheat the oven to 400°F (200°C). Place the rubbed chicken thighs skin-side up on a baking sheet lined with a wire rack (this allows air circulation for crisping). Bake for 30–35 minutes. At the 25-minute mark (when the internal temperature reaches 160°F), baste with the cooked glaze and continue cooking until 170°F–175°F is reached. Finish with a 2-minute blast under the broiler for extra crispness, watching carefully to prevent burning.
- Air Fryer Method: Air fryers are fantastic for achieving crispy skin quickly. Preheat the air fryer to 375°F (190°C). Place the chicken thighs skin-side up in the basket, ensuring they are not crowded. Cook for 18–22 minutes, flipping halfway through. Glaze during the final 5 minutes, ensuring the temperature reaches 170°F–175°F.
Ingredient Alternatives and Swaps
- Heat Control: If you find 3 tablespoons of chipotle peppers too spicy, simply use the reserved adobo sauce liquid and omit one or two of the actual pepper pieces. Alternatively, for less heat but similar smokiness, replace the chipotles with mild smoked paprika paste (if available).
- Sugar Alternatives: While brown sugar is best for the rub, if avoiding refined sugars, you can substitute with coconut sugar or date sugar, though they may not caramelize quite as intensely.
- Acid Swap: If lime juice is unavailable, lemon juice can be used, but reduce the quantity slightly as lemon tends to be sharper.
- Chicken Cut: While bone-in, skin-on thighs provide the best flavor, you can use boneless, skinless thighs. Reduce the cooking time significantly (likely 15-20 minutes total) and monitor the temperature closely, aiming for 165°F.
Pro Tips to Avoid Common Mistakes
To ensure your Bobby Flay’s Chicken Thighs turn out perfect, pay attention to these small details:
Don’t Glaze Too Soon: This is the number one mistake with sticky BBQ recipes. Since the glaze is rich in sugar, applying it early in the cooking process will lead to a scorched, black, bitter exterior long before the chicken is cooked through. Wait until the last 5–7 minutes, when the chicken is almost done.
Monitor Indirect Heat: Even in the indirect zone, flare-ups can occur due to residual fat dripping. Keep a water bottle handy or move the chicken to an even cooler zone if needed. Slow and steady wins the race here.
Use the Right Oregano: Mexican oregano is genuinely different from Mediterranean oregano (often found in Italian seasoning). If you want the authentic Southwest profile of these Bobby Flay’s Chicken Thighs, seek out Mexican oregano, which has a deeper, more pungent flavor perfect for pairing with chilies and cumin. Want to explore more bold, comforting flavors? Check out my collection of recipes on Pinterest for inspiration.
Nutritional Values and Benefits of Bobby Flay’s Chicken Thighs
While this recipe is packed with flavor, it also offers substantial nutritional benefits, particularly compared to deep-fried or heavily processed meats. This section provides an estimated nutritional breakdown and highlights the health benefits derived from key ingredients used in these Bobby Flay’s Chicken Thighs.
Estimated Nutritional Profile (Per Serving – 1 large thigh)
Please note these are estimates and may vary based on the size of the thighs and the exact amount of glaze consumed.
| Nutrient | Estimated Value |
|---|---|
| Calories | 380–450 kcal |
| Protein | 35–40 g |
| Total Fat | 20–25 g (Includes skin fat) |
| Saturated Fat | 5–7 g |
| Carbohydrates | 18–25 g (Primarily from honey and brown sugar) |
| Sodium | 400–600 mg (Varies based on salt application) |
The Power of the Thigh: Protein and Healthy Fats
Chicken thighs are an excellent source of high-quality protein, which is essential for muscle maintenance, cellular repair, and satiety. Since we are using bone-in, skin-on thighs, the fat content is higher than that of chicken breast, but a significant portion of the fat is monounsaturated and polyunsaturated fats beneficial for heart health when consumed in moderation.
Furthermore, thighs are rich in essential micronutrients often lacking in modern diets, including iron, zinc, and B vitamins (Niacin, B6, and B12). These B vitamins are crucial for energy production and neurological function.
Antioxidant and Anti-inflammatory Benefits from the Spices
The core ingredients in the Southwest Spice Rub and the Chipotle-Honey Glaze contribute substantial health advantages:
- Chili Peppers (Ancho & Chipotle): These peppers are rich in capsaicin, the compound responsible for their heat. Capsaicin is a potent antioxidant and has been shown to have anti-inflammatory properties, potentially aiding in pain relief and boosting metabolism.
- Smoked Paprika & Oregano: Oregano (especially the Mexican variety) is a powerful herb packed with antioxidants, which help combat free radicals in the body. Paprika contains high levels of carotenoids, which are beneficial for eye health.
- Honey: While high in natural sugars, raw honey (especially darker varieties like wildflower) contains trace minerals and powerful antioxidant compounds, unlike processed white sugar. It also has known antibacterial properties.
By using these fresh, vibrant ingredients, you create a dish that not only satisfies your taste buds but also provides a beneficial dose of vitamins and antioxidants. Pairing these robust Bobby Flay’s Chicken Thighs with a simple green salad or roasted vegetables can create a highly nutritious and balanced meal.
FAQ: Frequently Asked Questions About Bobby Flay’s Chicken Thighs
Frequently Asked Questions (FAQs)
How do I prevent the honey-chipotle glaze on Bobby Flay’s Chicken Thighs from burning on the grill?
The key to preventing the glaze from burning is proper timing and heat control. Apply the sugar-rich glaze only during the final 5–7 minutes of cooking, when the chicken is already near its finished internal temperature (around 160°F). Crucially, ensure the chicken is moved to the indirect heat zone after the initial sear. The lower, ambient heat allows the glaze to caramelize slowly without scorching.
Can I use boneless, skinless chicken for this Bobby Flay’s Chicken Thighs recipe?
Yes, you can substitute boneless, skinless thighs, but the results will be less moist and lack the signature crispy skin. If you make this substitution, drastically reduce the cooking time to approximately 15–20 minutes total and be vigilant about the internal temperature, removing the chicken immediately once it hits 165°F. Also, be aware that the rub will adhere less firmly to the skinless meat.
What is the difference between ancho chili powder and regular chili powder in the spice rub?
Ancho chili powder is made solely from dried, ripe poblano peppers, offering an earthy, mild, and fruity flavor with a deep red color. Regular chili powder is usually a blend that includes cayenne, cumin, oregano, and salt, which often results in a higher overall heat level and less nuanced flavor. Using true ancho powder is vital for achieving the authentic smoky depth intended for these Bobby Flay’s Chicken Thighs.
Why must I pat the chicken skin completely dry before applying the spice rub?
Patting the skin dry is the single most important step for achieving crispy chicken skin. Residual moisture on the surface of the skin must evaporate before the skin can begin to render fat and crisp up (the Maillard reaction). If the skin is wet, it will steam rather than sear, resulting in a rubbery texture instead of a crisp, perfect crust on your Bobby Flay’s Chicken Thighs.
Can I prepare the Southwest Spice Rub and the Chipotle-Honey Glaze ahead of time?
Absolutely. The Southwest Spice Rub can be mixed and stored in an airtight container for up to three months. The Chipotle-Honey Glaze can also be made and refrigerated for up to a week; simply warm it gently before use to make it easily brushable for the final glazing step of your Bobby Flay’s Chicken Thighs.
Conclusion: Experience the Bold Flavors of Bobby Flay’s Chicken Thighs
This recipe for Spicy Honey-Chipotle Grilled Bobby Flay’s Chicken Thighs is more than just a meal; it’s an experience that encapsulates the best of Southwest cuisine bold, smoky, savory, and perfectly balanced with sweetness and acidity. We’ve covered the crucial techniques, from the importance of the initial dry pat to mastering the two-zone heat on the grill, ensuring that every bite delivers a juicy interior and that highly desirable crispy, caramelized skin.
By utilizing bone-in, skin-on thighs, we maximize flavor and minimize cooking stress. The potent combination of the earthy ancho chili rub and the vibrant, sticky chipotle-honey glaze creates a depth of flavor that is truly restaurant-quality. Remember the final, crucial step: brushing on that fresh, reserved glaze after the chicken leaves the heat. This technique seals in the flavor and gives the thighs a magnificent, glossy finish that makes them irresistible.
Whether you are a seasoned grill master or just starting your journey into backyard BBQ, these Bobby Flay’s Chicken Thighs provide a rewarding challenge and an unforgettable dish. We encourage you to try this recipe for your next gathering or weeknight dinner. The flavor profile is complex, but the steps are surprisingly straightforward.
If you loved this recipe and the techniques learned, please share this article with your friends and family. We love hearing about your grilling triumphs! Drop a comment below and let us know what sides you paired with your perfect spicy honey-chipotle chicken. Happy grilling!
Bobby Flay’s Spicy Honey-Chipotle Chicken Thighs (Grilled)
Ingredients
Equipment
Method
- Pat the chicken thighs dry very thoroughly using paper towels. This crucial step helps the skin crisp up during cooking. In a small bowl, combine all the ingredients for the Southwest Spice Rub: chili powder, brown sugar, smoked paprika, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using).
- Season the chicken thighs liberally on all sides with kosher salt and black pepper, then generously massage the prepared spice rub onto the chicken, ensuring it adheres well to both the skin and the meat underneath.
- In a separate small saucepan, combine the honey, minced chipotle peppers in adobo, fresh lime juice, apple cider vinegar, and salt. Heat the mixture over medium heat, stirring occasionally, until the mixture is simmering gently and the honey has fully dissolved (about 3 to 4 minutes). Remove the glaze from the heat and set aside, reserving about 2 tablespoons of the glaze in a small bowl for brushing on the finished chicken (this reserved portion prevents cross-contamination).
- Preheat your grill to a medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking. For a gas grill, set one side higher than the other to create an indirect heat zone.
- Place the chicken thighs skin-side down over the direct, medium-high heat. Cook undisturbed for 5 to 7 minutes until the skin is deeply golden brown and crispy. If the heat is causing flare-ups, move the chicken to a cooler, indirect heat zone immediately.
- Flip the chicken thighs so they are skin-side up. Move the thighs to the indirect heat zone (or reduce the heat to medium-low). Cover the grill and continue cooking for approximately 15 to 20 minutes. The internal temperature should reach 170°F before glazing.
- GLAZE: When the internal temperature of the chicken reaches about 160°F, begin basting the chicken liberally with the warm Chipotle-Honey Glaze (use the main saucepan batch). Close the lid and allow the glaze to caramelize slightly for 3 minutes. Baste once more and cook until the internal temperature registers 170°F to 175°F at the thickest part of the thigh (avoiding the bone).
- Remove the chicken thighs from the grill and place them on a clean cutting board or serving platter. Brush the warm chicken one last time with the fresh glaze that was reserved from the initial batch. Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes before serving. Enjoy!
