Ingredients:

  • 1.5 lbs bone-in skin-on chicken thighs
  • 1/4 cup avocado oil
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup clover honey
  • 1 tbsp sriracha
  • 1 tsp fresh lime juice
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken. Dry the 1.5 lbs of chicken thighs thoroughly with paper towels. Note: Moisture is the enemy of crispy skin; any water left will steam the meat instead of searing it.
  2. Mix the marinade. Whisk the 1/4 cup avocado oil, 2 tbsp apple cider vinegar, minced garlic, smoked paprika, salt, and pepper in a large bowl.
  3. Marinate the meat. Toss the chicken in the mixture and let it sit for at least 45 minutes. Note: This allows the vinegar to begin tenderizing the surface proteins.
  4. Prepare the glaze. Combine the 1/3 cup honey, 1 tbsp sriracha, 1 tsp lime juice, and 1/2 tsp red pepper flakes in a small bowl.
  5. Heat the grill. Bring your grill to a steady 400°F (medium high heat) and oil the grates.
  6. Sear skin side down. Place chicken thighs skin side down on the hot grates for 5-6 minutes until the skin is golden and releases easily.
  7. Flip and continue. Turn the chicken over and cook for another 4-5 minutes until the internal temperature reaches 150°F.
  8. Apply the glaze. Brush a generous layer of the hot honey mixture onto the skin side. Note: We wait until 150°F so the sugars only have a few minutes to caramelize without burning.
  9. Finish the cook. Close the lid for 2 minutes until the glaze is bubbling and the meat hits 165°F.
  10. Rest the chicken. Remove from the grill and let it sit on a wire rack for 5 minutes until the juices settle and the glaze sets.