Bobby Flay’s Spicy Honey-Chipotle Chicken Thighs: The Ultimate Grilling Recipe

If you are searching for a dish that perfectly encapsulates the bold, smoky, and unforgettable flavors of the American Southwest, look no further. This recipe for Bobby Flay’s Chicken Thighs, specifically his Spicy Honey-Chipotle creation, delivers an unparalleled culinary experience. Celebrity chef Bobby Flay is renowned for mastering the grill and incorporating dynamic chili heat with balancing sweetness, and this recipe is a perfect testament to his signature style.

Forget dry chicken breasts. We are focusing on bone-in, skin-on chicken thighs the most flavorful and forgiving cut of poultry. These thighs are first coated in a dynamic Ancho Chili Rub, allowed to crisp perfectly on the grill, and then finished with a sticky, sweet, and fiery Chipotle-Honey Glaze. The combination results in a beautiful mahogany crust, impossibly juicy meat, and a flavor bomb that will have everyone asking for the recipe. Mastering Bobby Flay’s Chicken Thighs is easier than you think, provided you pay attention to the crucial steps of dry rubbing, two-zone grilling, and precise glazing.

Why You’ll Love These Flavor-Packed Bobby Flay’s Chicken Thighs

This isn’t just another grilled chicken recipe; this is an experience in flavor layering. Many chicken recipes fall flat, offering either too much sweetness or overwhelming heat. What makes these particular Bobby Flay’s Chicken Thighs stand out is the sophisticated balance achieved between three distinct flavor components: the earthy spice rub, the crispy chicken skin, and the complex chipotle glaze.

A Symphony of Southwest Spice and Smoke

The foundation of this dish is the Southwest Spice Rub. This isn’t just salt and pepper. It incorporates ancho chili powder, which provides deep, earthy notes without excessive heat, paired with smoked paprika for that intense wood-fired flavor. The inclusion of brown sugar ensures that the rub caramelizes beautifully as the chicken cooks, creating a deep, crusty bark. This initial layer of flavor permeates the chicken before it even hits the grill, making the meat inherently flavorful and robust.

When you bite into these grilled chicken thighs, you get the immediate satisfying crunch of perfectly rendered skin, followed by the savory, subtly sweet, and smoky meat. The bone-in cut ensures maximum moisture retention, meaning even novice grillers can achieve ultra-juicy results. This inherent juiciness is why Bobby Flay’s Chicken Thighs are consistently recommended by chefs.

The Magic of the Chipotle-Honey Glaze

The glaze is where the excitement really happens. Traditional BBQ sauces often rely on tomato bases, but this glaze uses the powerhouse combination of liquid honey and minced chipotle peppers in adobo sauce. Honey provides the rich stickiness necessary for caramelization, while the chipotle delivers a specific type of heat smoky, deep, and slow-burning. Lime juice and apple cider vinegar cut through the richness and sweetness, providing necessary acidity to brighten the overall flavor profile. The final brush of fresh, unheated glaze at the end adds a burst of tangy brightness right before serving.

If you are looking for a recipe that transitions effortlessly from a casual backyard cookout to a formal dinner presentation, these spicy grilled chicken thighs are the answer. They pair wonderfully with classic summer sides like corn salad or potato salad, but also hold up beautifully against richer, heartier flavors. Prepare yourself for compliments; these truly are some of the best grilled chicken thighs you will ever make.

Why You Should Try This Recipe Now

Beyond the fantastic taste, mastering these Bobby Flay’s Chicken Thighs offers invaluable lessons in grilling technique and flavor management. Whether you are aiming to impress guests or simply elevate your weeknight meals, this recipe provides achievable results that taste like they came from a high-end BBQ joint.

Mastering the Two-Zone Grill Method

One of the most essential aspects of this recipe is its reliance on the two-zone grilling technique. This is crucial for achieving crispy skin without burning the sugar-rich spice rub and glaze. By learning to manage direct heat (for searing and crisping the skin) and indirect heat (for slowly cooking the chicken through), you gain control over the grilling process a skill that translates to perfect steaks, pork chops, and virtually anything else you put on the grates. This recipe serves as a fantastic training ground for intermediate grill masters.

High Flavor, Low Effort (and Low Cost)

Chicken thighs are one of the most cost-effective and flavorful proteins available. Because they contain more fat and connective tissue than breast meat, they remain moist even if you slightly overcook them. The ingredients for the rub and glaze are primarily pantry staples, meaning the biggest investment is time and even that is relatively minimal compared to smoked brisket or slow-cooked ribs. You can prep the rub and the glaze ahead of time, making these Bobby Flay’s Chicken Thighs a perfect candidate for easy entertaining or weekly meal prep. If you want to pair this with a refreshing side, consider making a simple summer classic like the cucumber tomato salad recipe on our site.

The Power of the Right Glaze Timing

Many home cooks make the mistake of applying BBQ glaze too early. Since glazes contain sugars (in this case, honey and brown sugar), they burn rapidly over high heat. This recipe smartly instructs you to apply the Chipotle-Honey Glaze only during the final 5 minutes of cooking. This technique allows the sugars to caramelize just enough to become sticky and glistening, but not so much that they turn black and bitter. Following this precise timing is the secret to achieving that deep, glossy, irresistible finish that is the hallmark of expertly grilled Bobby Flay’s Chicken Thighs.

Furthermore, the ability to customize the heat level is a major advantage. If you love serious fire, increase the cayenne in the rub and use the full amount of chipotle peppers in the glaze. If you prefer a milder, smoky flavor, you can reduce both. This adaptability makes the dish universally appealing. For those who enjoy bold, hearty flavors, this recipe pairs excellently with dishes like creamy pasta, giving you a balance of heat and comfort, such as our creamy shrimp fettuccine pasta with alfredo sauce.

Ingredients and Necessary Utensils for Spicy Honey-Chipotle Chicken Thighs

To successfully execute this recipe for Bobby Flay’s Chicken Thighs, precision in ingredients and having the right tools on hand are essential. We break down exactly what you need for each component, ensuring you capture that authentic Southwest flavor profile.

The Star Ingredients: The Chicken

Chicken Thighs:

• 6 large bone-in, skin-on chicken thighs (approximately 2 1/2 to 3 pounds total): This cut is crucial. Bone-in thighs retain moisture better, and the skin renders into a protective, crispy crust that holds the spice rub.
• 2 tablespoons olive oil: Used primarily as a binder for the rub and to encourage even crisping.
• Kosher salt and freshly ground black pepper: Essential for seasoning the meat thoroughly before the rub is applied.

Note on Chicken Selection: Always choose high-quality, skin-on thighs. The skin is what locks in the moisture and allows the smoky rub to create that beautiful, deep-red exterior. Patting them dry is the most important prep step do not skip it!

The Southwest Spice Rub: Building the Flavor Foundation

The rub provides the deep, earthy, and smoky undertones that contrast beautifully with the sweet glaze.

• 1 tablespoon ancho chili powder: Unlike standard chili powder, ancho is made from dried poblano peppers, offering a mild, fruity, and deeply earthy flavor, not just heat. This is non-negotiable for the authentic Southwest profile of these Bobby Flay’s Chicken Thighs.
• 1 tablespoon dark brown sugar, packed: Provides sweetness for balance and aids in caramelization, resulting in the desired “bark” on the chicken skin.
• 1 teaspoon smoked paprika: Adds a layer of rich, smoky flavor, replicating a slow-smoked effect even if you’re using a gas grill.
• 1 teaspoon ground cumin: Essential for traditional Southwestern cuisine; it adds warmth and earthiness.
• 1 teaspoon dried oregano (preferably Mexican oregano): Mexican oregano (often described as having citrus notes) is preferred over Mediterranean oregano for its more authentic regional flavor pairing with the chilis.
• 1 teaspoon garlic powder & 1 teaspoon onion powder: These aromatic powders distribute evenly, ensuring flavor permeates every bite.
• 1/2 teaspoon cayenne pepper (optional, for extra heat): Use this if you want a noticeable kick in the rub itself.

The Chipotle-Honey Glaze: Sweet, Smoky, and Fiery

This glaze defines the dish, providing the sticky, sweet coating that makes these grilled chicken thighs so famous.

• 1/2 cup liquid honey (such as clover or wildflower): The primary sweetening agent and thickener for the glaze.
• 3 tablespoons chipotle peppers in adobo sauce, minced: Chipotle peppers are smoke-dried jalapeños. Using them canned in adobo sauce provides heat, smoke, and a rich, complex tomato-vinegar base. Tip: If you are sensitive to spice, start with 1 or 2 tablespoons, but make sure to mince them finely.
• 2 tablespoons fresh lime juice: Critical for balancing the sweetness of the honey and the richness of the chipotle. Use fresh juice bottled will lack the necessary brightness.
• 1 tablespoon apple cider vinegar: Adds a sharp tang and helps thin the glaze slightly while tenderizing the sauce ingredients.
• 1/2 teaspoon kosher salt: To enhance and tie the sweet and spicy elements together.

Recommended Tools and Utensils for Grilling Success

Achieving perfect Bobby Flay’s Chicken Thighs requires a few key pieces of equipment. While you can often improvise, these tools ensure accuracy and efficiency:

• High-Quality Grill: A gas grill or charcoal grill capable of maintaining consistent medium-high heat (400°F) and allowing for two-zone cooking (direct and indirect heat).
• Instant-Read Meat Thermometer: Absolutely essential. Checking the internal temperature (aiming for 170°F–175°F) is the only way to guarantee juicy, safe, and perfectly cooked chicken.
• Small Mixing Bowls: One for the spice rub and one for the initial salt/pepper seasoning.
• Small Saucepan: For gently heating and combining the glaze ingredients.
• Pastry/Basting Brush (Silicone or Natural Bristle): Necessary for evenly applying the glaze during the final stage of cooking.
• Sturdy Tongs: For flipping the chicken without piercing the skin (which would release valuable juices).
• Plenty of Paper Towels: Used for the crucial step of patting the chicken skin thoroughly dry before seasoning.

For more grilling ideas and flavor profiles, be sure to check out our collection of grilling and BBQ recipes on Pinterest.

Detailed Recipe Steps: Cooking Bobby Flay’s Spicy Honey-Chipotle Chicken Thighs

Follow these steps precisely to maximize the flavor and texture of these incredible grilled chicken thighs. Timing and temperature control are the keys to success.

Step 1: Prep the Chicken and Create the Southwest Spice Rub

The preparation phase is critical for achieving that coveted crispy skin.

1. Dry the Chicken: Place the 6 chicken thighs on a plate and use paper towels to pat them very thoroughly dry. Moisture on the skin prevents searing and crisping.
2. Mix the Rub: In a small bowl, combine all ingredients for the Spice Rub: ancho chili powder, brown sugar, smoked paprika, cumin, oregano, garlic powder, onion powder, and cayenne (if using). Stir well until homogenous.
3. Season and Rub: Drizzle the chicken thighs lightly with olive oil. Season the chicken generously on all sides with kosher salt and black pepper. Next, take the prepared spice rub and generously massage it into the chicken, ensuring it adheres well to both the skin and the meaty underside. Don’t be shy the rub is the main source of the dry flavor.

Pro Tip: Allow the seasoned chicken to sit at room temperature for about 20–30 minutes while you prepare the grill. This helps the rub adhere better and ensures more even cooking.

Step 2: Make the Chipotle-Honey Glaze

The glaze requires gentle heating to incorporate the sticky honey and the chunky chipotle peppers.

1. Combine Glaze Ingredients: In a separate small saucepan, combine the honey, minced chipotle peppers in adobo, fresh lime juice, apple cider vinegar, and salt.
2. Heat Gently: Heat the mixture over medium heat, stirring occasionally. You only need to heat it until the honey has fully liquefied and the ingredients are well-combined, typically 3 to 4 minutes. Do not boil the glaze vigorously, as this can reduce the acidity too much and thicken it prematurely.
3. Reserve Glaze: Remove the saucepan from the heat. Crucially, scoop out and reserve about 2 tablespoons of the fresh, unheated glaze into a separate small bowl. This reserved glaze will be used only at the very end to add a fresh pop of flavor, avoiding any risk of cross-contamination or bitterness from caramelized sugars.

Step 3: Prepare the Grill for Two-Zone Cooking

For perfectly cooked Bobby Flay’s Chicken Thighs, you must utilize indirect heat.

1. Preheat: Preheat your grill to a medium-high heat, targeting an overall temperature around 400°F (200°C).
2. Establish Zones: For a gas grill, set one side (the direct heat zone) to medium-high and the other side (the indirect heat zone) to low or off. For a charcoal grill, pile the coals to one side.
3. Oil Grates: Lightly oil the grill grates using a paper towel dipped in oil, held with tongs. This prevents the seasoned skin from sticking.

Step 4: Start Cooking Skin-Side Down (Direct Heat)

This initial sear is essential for crisping the skin and setting the spice rub.

1. Sear: Place the seasoned chicken thighs skin-side down over the direct, medium-high heat.
2. Cook Undisturbed: Cook for 5 to 7 minutes without moving the chicken. You are listening for a strong sizzle and looking for a deep, golden-brown crust to form.
3. Monitor Heat: If the heat is too high and causes flare-ups (due to rendering chicken fat), move the chicken immediately to the indirect heat zone and adjust the heat settings down slightly before proceeding.

Step 5: Flip and Finish Cooking (Indirect Heat)

Once the skin is crisp, move the chicken to a gentle heat zone to cook through thoroughly.

1. Flip and Move: Flip the chicken thighs so they are skin-side up. Move the thighs entirely to the indirect heat zone. If using a gas grill, you may also reduce the heat slightly to medium-low.
2. Cover and Cook: Cover the grill and allow the chicken to continue cooking slowly for approximately 15 to 20 minutes. This slow cooking allows the bone to heat the meat evenly, yielding ultra-tender and juicy results. The internal temperature must reach 170°F–175°F. For a great pairing, consider serving this chicken with our creamy white chicken chili for a robust meal.

Step 6: Glaze the Chicken for Caramelization

Timing the glaze application is the secret to a glossy finish, rather than a burnt one.

1. First Glazing Check: About 5 minutes before the chicken is fully cooked (when the internal temperature registers around 160°F), open the grill.
2. Baste: Using a pastry brush, liberally baste the skin-side of the chicken with the heated Chipotle-Honey Glaze.
3. Caramelize: Close the lid and allow the glaze to set and caramelize slightly for 2–3 minutes. Baste once more and continue cooking until the chicken reaches a safe internal temperature of 170°F to 175°F at the thickest part of the thigh (check carefully, avoiding touching the bone with the thermometer tip).

Step 7: Finish and Rest

Resting the meat is essential for maximum juiciness.

1. Remove from Heat: Once the temperature goal is met, remove the Bobby Flay’s Chicken Thighs from the grill and place them on a clean cutting board or serving platter.
2. Final Glaze: Brush the warm chicken one last time with the reserved fresh, unheated glaze. This adds brightness and freshness that cooked honey lacks.
3. Rest: Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes. This resting period allows the muscle fibers to relax and redistribute the juices throughout the meat, guaranteeing the thighs are moist and flavorful. Serve immediately!

Tips, Variations, and Troubleshooting for Perfect Chicken Thighs

While the recipe for these Bobby Flay’s Chicken Thighs is robust, here are a few ways to adapt it, troubleshoot common grilling issues, and ensure maximum success.

Tips to Avoid Common Mistakes

Glazing Too Early

The number one mistake when making any sweet grilled meat is applying the glaze too soon. Since the glaze is rich in honey and brown sugar, applying it at the start or halfway through the cook will cause the sugars to burn and turn bitter long before the chicken is done. Always apply the glaze only during the final 5 minutes of cooking.

Skipping the Resting Period

You’ve done all the hard work to cook the chicken perfectly don’t rush the end! If you slice into the thighs immediately after taking them off the heat, all those beautiful juices will rush out onto the cutting board, leaving the meat dry. Resting the chicken for 5–10 minutes ensures the juices are reabsorbed, locking in the moisture and flavor.

Not Patting the Chicken Dry

Moisture is the enemy of crispy skin. Even if you buy premium chicken, rinsing it or skipping the drying step will lead to steaming rather than searing. Use multiple layers of paper towels to ensure the skin is completely moisture-free before applying the oil and spice rub.

Flavor and Ingredient Variations

• For Extreme Heat: If the chipotle peppers aren’t enough, substitute the cayenne in the rub with 1/4 teaspoon of ground ghost pepper powder (use extreme caution). You could also mince a few peppers from the can of chipotle in adobo and mix them whole into the glaze for concentrated bursts of heat.
• Smoked Paprika Alternatives: If you don’t have smoked paprika, regular sweet paprika can be used, but you will lose a significant element of the smoky depth. Consider adding a few drops of liquid smoke to the olive oil before applying the rub, if necessary.
• Vegetarian/Vegan Version: This recipe can easily be adapted for plant-based proteins. Use extra-firm tofu, thick-cut portobello mushrooms, or seitan steaks. Ensure they are pressed and dried thoroughly before applying the rub. The cooking time will be significantly reduced, and the glazing step remains the same.
• Gluten-Free: This recipe is naturally gluten-free! All the spices and the adobo sauce base are generally free of wheat products, making it an excellent choice for those with dietary restrictions.

Cooking Method Variations (If Grilling Isn’t Possible)

Oven Method for Spicy Honey-Chipotle Chicken Thighs

If the weather isn’t cooperating, you can still achieve fantastic results in the oven:

1. Preheat oven to 400°F (200°C). Place the rubbed chicken thighs skin-side up on a wire rack set over a baking sheet (the rack is crucial for air circulation and crisping the bottom).
2. Bake for 30–35 minutes.
3. Increase the oven temperature to 425°F (220°C) for the last 5 minutes to ensure crispness.
4. Apply the glaze when the internal temperature hits 160°F and return to the oven until the chicken reaches 170°F–175°F.

Air Fryer Method

The air fryer is fantastic for achieving crispy skin quickly!

1. Preheat the air fryer to 380°F (195°C).
2. Place 2–3 rubbed chicken thighs skin-side up in the basket (do not overcrowd).
3. Cook for 18–22 minutes, flipping once halfway through.
4. Apply the glaze in the last 3 minutes of cooking, increasing the heat to 400°F (200°C) to caramelize quickly.

Nutritional Values and Benefits of Bobby Flay’s Chicken Thighs

While often overlooked in favor of chicken breasts, chicken thighs especially the skin-on, bone-in variety offer both superior flavor and excellent nutritional benefits. These spicy grilled chicken thighs provide a hearty, protein-rich meal.

Estimated Nutritional Breakdown (Per Thigh, Based on 6 Thighs)

Note: Nutritional values are estimates and vary based on the size of the thigh and exact quantity of oil/glaze used.

• Calories: Approximately 350–400 Kcal
• Protein: 30–35g
• Total Fat: 20–25g (Higher due to the skin; significantly lower if skin is removed before consumption)
• Saturated Fat: 5–7g
• Carbohydrates: 10–15g (Primarily from the brown sugar in the rub and the honey in the glaze)
• Iron & Zinc: Excellent source of both, crucial for immunity and energy.

Health Benefits of Key Ingredients

The Power of Poultry Protein

Chicken thighs are an exceptional source of complete protein, which is vital for muscle repair, immune function, and satiety. The higher fat content in thighs also means they are rich in flavor and stay moist, enhancing the dining experience. Furthermore, chicken is a great source of B vitamins, including Niacin (B3) and Pyridoxine (B6), which help the body convert food into energy.

Chili Peppers and Metabolic Boost

The spices used in both the rub (cayenne) and the glaze (chipotle) contain capsaicin, the compound responsible for their heat. Capsaicin has been studied for its potential to slightly increase metabolism and reduce inflammation. The use of ancho chili powder specifically provides antioxidants and essential vitamins like Vitamin A and C.

Antioxidants in Spices

Cumin, paprika, and oregano are not just flavor enhancers; they are potent sources of antioxidants. Smoked paprika, in particular, contains high levels of carotenoids, which are beneficial for eye health. Incorporating robust spice blends, such as the one used for these Bobby Flay’s Chicken Thighs, is an easy way to boost the nutrient density of your meal.

While the glaze contains sugar, the small amount distributed across six servings keeps the carb count manageable, especially when compared to heavy, processed BBQ sauces. This dish focuses on maximizing flavor from natural sources honey, fresh lime juice, and high-quality spices making it a superior alternative to many store-bought marinated products. If you’re looking for another comforting dish that utilizes great spices, try our cheddar garlic herb potato soup.

Frequently Asked Questions (FAQs) About Bobby Flay’s Chicken Thighs

Conclusion: The Definitive Spicy Grilled Chicken Recipe

These Bobby Flay’s Chicken Thighs are more than just a meal; they are a culinary achievement that brings restaurant-quality flavor right to your backyard grill. By meticulously layering smoky, savory spices with a sweet, acidic, and fiery glaze, this recipe provides complexity and depth that few other grilled chicken recipes can match.

We’ve covered the essential steps: the crucial importance of thoroughly drying the skin, the balanced construction of the ancho chili rub, the technique of two-zone grilling for achieving both crispiness and juiciness, and the precision required when applying the chipotle-honey glaze. Following the detailed instructions ensures that every bite delivers perfectly cooked, juicy meat encased in a mahogany, caramelized crust.

Whether you are a grilling veteran or just starting to experiment with heat control, mastering this recipe will elevate your skills and impress your family and friends. The versatility of pairing this chicken with anything from a simple potato salad to a complex rice pilaf makes it the perfect year-round addition to your repertoire.

We encourage you to try these incredible Spicy Honey-Chipotle Chicken Thighs today. Grab your tongs, fire up the grill, and prepare for a truly exceptional meal. If you loved this recipe, please share it with fellow food enthusiasts and leave a comment below letting us know how your crispy, juicy Bobby Flay’s Chicken Thighs turned out!

BOBBY FLAY’S SPICY HONEY-CHIPOTLE CHICKEN THIGHS (Grilled)

Spicy, smoky, and sweet, these bone-in chicken thighs are coated in a vibrant Southwest spice rub and glazed with a sticky, tangy chipotle-honey sauce. Perfect for grilling, this recipe delivers maximum flavor and crispy skin.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southwest

Calories: 460

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
• Kosher salt and freshly ground black pepper to taste

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 for heat preference)
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt

Equipment

• Gas or Charcoal Grill
• Small saucepan
• Mixing bowl
• Pastry Brush

Method

 

Prepare the Chicken and Spice Rub

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.

Make the 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).
2. Remove the glaze from the heat and set aside. Reserve about 2 tablespoons of the fresh, warm glaze for brushing on the finished chicken; do not mix this reserved portion back into the main pot used for basting.

Grill and Glaze

1. Preheat your grill to a medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking. Set up the grill to have a direct heat zone and an indirect heat zone (necessary for slow cooking chicken thighs).
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. Watch carefully for flare-ups; if they occur, move the chicken to the indirect heat zone immediately.
3. Flip the chicken thighs so they are skin-side up and move them to the indirect heat zone. Cover the grill and continue cooking for approximately 15 to 20 minutes, or until the internal temperature reaches about 160°F.
4. Begin basting the chicken generously with the main batch of the Chipotle-Honey Glaze using a pastry brush. Close the lid and allow the glaze to caramelize slightly (about 3-4 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).
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 reserved fresh glaze. Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes before serving. This ensures maximum juiciness.

Notes

If you do not have a grill, this recipe works great in the oven. Bake the chicken at 400°F (200°C) for 25-30 minutes on a baking sheet, then brush with glaze during the last 10 minutes of cooking. Use an instant-read thermometer to ensure accuracy when cooking poultry. Chicken thighs are traditionally served at a slightly higher temperature (170-175°F) than breasts (165°F) for maximum tenderness.