Go Back
Bobby Flay’s Chicken Thighs

Bobby Flay’s Spicy Honey-Chipotle Chicken Thighs (Grilled)

These grilled chicken thighs feature an intensely smoky Southwest rub and are finished with a sticky, sweet, and spicy glaze made from chipotle peppers in adobo and honey. Perfect for a summer barbecue.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, BBQ, Southwest
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

FOR THE CHICKEN
  • 6 large bone-in, skin-on chicken thighs (approximately 2 1/2 to 3 pounds total)
  • 2 tablespoons olive oil
  • to taste Kosher salt and freshly ground black pepper
FOR THE SOUTHWEST SPICE RUB
  • 1 tablespoon ancho chili powder
  • 1 tablespoon dark brown sugar packed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper optional, for extra heat
FOR THE CHIPOTLE-HONEY GLAZE
  • 1/2 cup liquid honey (such as clover or wildflower)
  • 3 tablespoons chipotle peppers in adobo sauce minced (adjust amount to preferred heat level)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt

Equipment

  • Gas or Charcoal Grill
  • Small Mixing Bowl
  • Small saucepan
  • Pastry Brush
  • Instant-Read Thermometer

Method
 

PREP AND SEASONING
  1. 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).
  2. 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.
CHIPOTLE-HONEY GLAZE
  1. 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).
GRILLING INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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!

Notes

OVEN METHOD: Preheat oven to 400°F (200°C). Place chicken skin-side down on a foil-lined, oiled baking sheet and roast for 20 minutes. Flip, reduce heat to 375°F (190°C), and continue cooking for 10-15 minutes. Glaze the chicken only during the last 5 minutes of baking, repeating the basting process to build up the sticky crust. Ensure internal temperature reaches 170°F-175°F before resting.