Honey-Glazed Chicken Thighs – Pellet Grill Recipe
This pellet grill recipe brings you juicy, bone-in chicken thighs slow-smoked over hardwood pellets and finished with a sticky honey glaze. The flavor is rich, slightly sweet, deeply smoky, and the skin turns perfectly crisp every time. It's a true backyard favorite you'll want to make again and again.
Equipment
- Pellet grill
- Instant-read thermometer
- Tongs
- Small mixing bowl
- Basting brush
- Foil-lined drip pan (optional)
- Paper towels
Ingredients
- 3 lb bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons honey
Optional Ingredients:
- ½ teaspoon crushed chili flakes for heat
- 1 tablespoon apple cider vinegar to mix with honey for tangy glaze
- ½ cup chicken broth for optional humidity boost in drip pan
Instructions
- Preheat pellet grill to 250°F and add your choice of wood pellets.
- Pat chicken thighs dry, then coat them lightly in olive oil.
- Mix dry seasonings and rub evenly over the chicken.
- Place thighs skin-side up on the grill, spacing them out evenly.
- Smoke for 60–75 minutes, until internal temp reaches 155°F.
- Increase heat to 375°F, brush with honey glaze, flip skin-side down.
- Cook for 5–8 more minutes, until internal temp reaches 175°F and skin is crisp.
- Let rest under foil for 10 minutes, then serve.
Notes
Gluten-free as written (just double-check your chicken broth and seasonings). Perfect for customizing with different rubs or glazes depending on your mood or occasion.