New York Elder Law Attorney
People know me as a lawyer, but when the workday ends and the weather cooperates, you’ll usually find me standing next to a grill with a pair of tongs in one hand and a cold drink in the other. There’s something about barbecue that brings people together. Maybe it’s the smell of the smoke, it’s the promise of a great meal, or it’s just an excuse to spend time with family and friends.
One of the things I love most about grilling is that it doesn’t take much to create incredible flavor. A few simple seasonings, a hot grill, and a little patience can transform ordinary chicken into something everyone will be talking about.
This summer, hot honey is everywhere. It’s showing up on pizza, fried chicken, biscuits—even sitting next to ketchup and mustard at backyard cookouts. And for good reason. The combination of sweet heat and smoky char is hard to beat.
My favorite version pairs hot honey with smoked paprika, garlic, and just enough spice to keep things interesting. The result is juicy, caramelized chicken with a sticky glaze that’s equal parts sweet, smoky, and spicy.
Not a fan of hot honey? No problem.
Try peri-peri instead. This African-inspired chili sauce is made with bird’s eye chiles, garlic, lemon, vinegar, onion, oil, and spices. It delivers bright, tangy heat that works beautifully on grilled chicken. Many grocery stores now carry bottled peri-peri sauces in a range of heat levels, so if you’re trying it for the first time, start with a milder version and work your way up.
Whether you’re cooking thighs, drumsticks, or wings, this recipe is a guaranteed crowd-pleaser.
Hot Honey BBQ Chicken — Serves: 4–6
Chicken
- 2 pounds chicken thighs, drumsticks, or wings
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Hot Honey Glaze
- ½ cup hot honey
- 1 tablespoon hot sauce (adjust to your preferred heat level)
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted butter
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- ½ teaspoon smoked paprika
Directions
- In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken and toss until evenly coated. Marinate for at least 30 minutes, or refrigerate overnight for even better flavor.
- While the chicken marinates, whisk together the hot honey, hot sauce, apple cider vinegar, melted butter, crushed red pepper flakes (if using), and smoked paprika.
- Preheat your grill to medium-high heat, about 400°F.
- Grill the chicken over direct heat, turning every 4–5 minutes, until it reaches an internal temperature of 165°F. If flare-ups occur, move the chicken to indirect heat until it finishes cooking.
- During the final 2–3 minutes of cooking, brush the chicken generously with the hot honey glaze, turning once or twice so the glaze caramelizes without burning. Because of the honey, adding the glaze too early can cause it to scorch.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve with grilled corn, coleslaw, potato salad, or watermelon for the perfect summer meal.
I’d love to hear what you’re grilling this season. If you have a favorite barbecue recipe or family secret, send it my way. One of the best parts of barbecue is discovering new flavors—and there’s always room on the grill for one more recipe.