Honey Glazed Hickory Chicken
Elevate your grilling game with this Honey Glazed Hickory Chicken recipe, where tender, bone-in chicken thighs are infused with the rich, smoky aroma of hickory wood and finished with a luscious honey-soy glaze. Perfectly seasoned with a blend of paprika, garlic powder, and a touch of black pepper, the chicken is smoked low and slow before being brushed with a sticky, caramelized sauce made from honey, butter, and apple cider vinegar. The result is a beautifully golden exterior with a sweet, savory flavor that pairs perfectly with the gently smoky undertones. Ideal for outdoor dinners or summer barbecues, this recipe is easy to follow and ready in just under an hour, serving up to four. Garnish with fresh parsley for a pop of color and serve alongside hearty sides like roasted vegetables or creamy coleslaw for an unforgettable meal. Keywords: honey glazed chicken, hickory smoked, BBQ chicken, summer grilling recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 cup Hickory wood chips (for smoking)
- 0.33 cup Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Unsalted butter
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Olive oil
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Preheat your grill or smoker to 275°F (135°C), ensuring that it has a smoker box or a designated area for hickory wood chips.
Soak the hickory wood chips in water for 30 minutes, then drain them and place them in the smoker box or directly on the coals if using a charcoal grill.
While the grill heats up, pat the chicken thighs dry with paper towels. Rub each piece with olive oil, then season with salt, black pepper, paprika, and garlic powder. Set aside.
In a small saucepan over medium heat, combine honey, soy sauce, butter, and apple cider vinegar. Simmer for 5 minutes, stirring continuously, until the glaze is slightly thickened. Remove from heat and set aside.
Place the chicken thighs on the grill, skin-side up. Close the lid and cook for 20 minutes, allowing the smoky flavor to penetrate the meat.
Flip the chicken thighs skin-side down, and cook for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
During the last 5 minutes of cooking, generously brush the honey glaze over the chicken, flipping the pieces as needed to create a sticky, caramelized coating.
Once the chicken is fully cooked and beautifully glazed, remove it from the grill and let it rest for 5 minutes before serving.
Garnish with chopped parsley if desired, and serve warm alongside your favorite sides.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 20.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
