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Flavorful Honey Garlic Grilled BBQ Chicken Thighs Recipe with Sweet Pineapple Glaze

honey garlic grilled BBQ chicken thighs - featured image
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Juicy, smoky grilled chicken thighs glazed with a sweet and tangy honey garlic pineapple BBQ sauce, perfect for quick summer cookouts and gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • ⅓ cup honey (raw or wildflower preferred)
  • 4 cloves garlic, minced
  • ½ cup pineapple juice (fresh or canned unsweetened)
  • ½ cup BBQ sauce (your favorite brand or homemade)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper, freshly cracked
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon red pepper flakes (optional)
  • ½ cup fresh pineapple, diced (optional, for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and freshly cracked black pepper.
  2. In a medium mixing bowl, whisk together honey, minced garlic, pineapple juice, BBQ sauce, soy sauce, apple cider vinegar, olive oil, and red pepper flakes if using, until smooth and slightly thick but pourable.
  3. Pour about half the glaze over the chicken thighs, coating them well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  4. Preheat grill to medium-high heat (around 400°F). If using charcoal, wait until coals are glowing and covered in white ash.
  5. Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes without moving to get crispy skin and grill marks. Move to cooler part of grill if flare-ups occur.
  6. Flip chicken and baste with reserved pineapple glaze. Grill for another 6-7 minutes, basting again halfway through. Keep grill lid closed as much as possible.
  7. Check doneness with a meat thermometer; chicken should reach 165°F in the thickest part.
  8. Remove chicken from grill and tent with aluminum foil. Let rest for 5-10 minutes to redistribute juices.
  9. Serve hot, optionally garnished with fresh diced pineapple or parsley.

Notes

Patting chicken dry is essential for crispy skin. Use indirect heat to avoid flare-ups. Marinate for at least 30 minutes for best flavor. Baste gradually to prevent burning the glaze. Rest chicken after grilling to keep it juicy. Glaze can be made up to two days ahead and stored in the fridge. For oven baking, cook at 425°F for 25-30 minutes on a wire rack, basting halfway through.

Nutrition

Keywords: honey garlic chicken, grilled chicken thighs, BBQ chicken, pineapple glaze, summer recipe, easy chicken recipe, backyard BBQ

Find it online: https://milacook.com/flavorful-honey-garlic-grilled-bbq-chicken-thighs-recipe-with-sweet-pineapple-glaze/