Sticky Grilled and Honey-Glazed Chicken Recipe

There is something special about a perfectly grilled chicken finished with a sweet-and-savory glaze. This recipe shows how a simple chicken glaze—easy to make and bold in flavor—can elevate grilled chicken into something memorable.

Chicken is a versatile canvas: with the right approach, simple ingredients become vibrant flavors. You can brine, use complex rubs, or keep things straightforward. Mastering a basic glaze gives you a quick path to bright, balanced flavor without overcomplicating the process.

The Meat

Start with good-quality chicken. Free-range or organic, skin-on pieces offer better flavor and texture when grilled. I prefer quartered chickens over an entire roaster—if your butcher hasn’t pre-cut it, ask—quartering makes portioning and grilling easier.

• Chicken Breast – Bone-in breasts add flavor and help protect meat from overcooking; cook bone-side down when possible.
• Chicken Wings – Trim excess skin and any loose pieces. Wings cook quickly and can overcook, but they’re delicious when done right.
• Chicken Leg Quarters – The leg and thigh offer rich flavor and moist meat. If sold together, you can separate them for more even cooking.

Preparation and Seasoning

Trim off obvious excess skin, fat, and any bone fragments with a sharp knife. Do not rinse the chicken; rinsing risks cross-contamination and makes it harder for seasonings to adhere. Pat dry if needed.

Coat the pieces with olive oil and generously apply an herb-forward seasoning. Avoid sugar-heavy rubs before initial high-heat searing to prevent burning; save sweeter components for the glaze stage.

The Glaze – Ingredients

A simple, reliable glaze needs only two components: a good Kansas City–style barbecue sauce and a fruit jam—raspberry works beautifully. The jam thins and sweetens the sauce while helping it thicken and cling to the chicken when warmed.

Combine 1/2 cup barbecue sauce and 1/2 cup jam in a small saucepan over low heat, stirring until smooth and slightly thickened, then remove from heat and set aside until ready to brush on the chicken.

Grilling Variations

Charcoal Grill – Use a chimney starter to light coals and set up the grill for two-zone cooking. Lump charcoal provides strong heat and good flavor. Avoid lighter fluid by using a chimney; it gives a cleaner flavor.

Gas Grill – Preheat with some burners on medium-high so the grates get hot. Leave one or more burners off to create an indirect zone to finish cooking the chicken after searing.

How to Grill Chicken

Follow these basic steps for tender, well-glazed chicken:

1. Prepare grill for two-zone grilling and target roughly 450°F for searing.
2. Season Chicken: Coat pieces with olive oil and apply dry rub, including under the skin where possible.
3. Grill Direct: Sear skin-side down over direct heat for about 4 minutes, flip, and sear the other side another 4 minutes to develop color and char.
4. Grill Indirect: Transfer to the indirect side, cover, and continue cooking until the thickest part of the breast reaches about 155°F (roughly 15 minutes, depending on size).
5. Glaze Chicken: At 155°F brush the first coat of glaze over all sides, continue cooking covered until 160°F, then remove and brush a second coat of glaze.
6. Rest and Serve: Let the chicken rest about 5 minutes before serving so juices redistribute and the glaze sets.

Monitoring Temperature of Chicken

USDA guidelines set 165°F as the safe internal temperature for chicken, but practical cooking often uses pull temperatures and resting to achieve tender results. Use a reliable instant-read thermometer.

• Breasts: Pull at about 160°F and let rest; carryover will bring the internal temperature to a safe range while keeping the meat juicy.
• Wings, Thighs, and Legs: These cuts benefit from higher temperatures (170°F+) so connective tissues break down and become tender.

An instant-read thermometer makes precise pulls easy and consistent.

Modifications

Smoky Flavor: Add wood chips by placing them in a perforated foil pouch and setting the packet on the coals or over direct heat for bursts of smoke. Replace as needed for sustained smoke.

Sides: Pair the chicken with roasted potatoes, grilled asparagus, or any side you enjoy—grilling vegetables can add complementary smoky notes that pair well with the glaze.

Other Great Glazed Chicken Recipes

• Dry Brined Vinegar-Based Glazed Chicken
• Balsamic Glazed Chicken
• Apricot Glazed Chicken
• Grilled Chicken with Cranberry Chipotle Glaze
• Cherry Chipotle Grilled Chicken

Wine Pairing for Grilled Chicken

A bright, fruity rosé with good acidity pairs beautifully with glazed grilled chicken—its acidity balances sweetness and refreshes the palate. A medium-bodied, fruit-forward red with lively acidity (such as Barbera-style wines) can also complement the richer flavors; just be mindful not to overwhelm the wine with excessive sauce.

Whether you prefer rosé or a fruit-forward red, both styles work when matched thoughtfully with the glaze and sides.

---

About Vindulge

Mary, a certified sommelier and recipe developer, and Sean, a backyard pitmaster, are the creators behind Vindulge. They’re the authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and have produced recipes and wine-and-food content since 2009 from their farm near Portland, Oregon.

*This post was originally published in April 2014 and updated in July 2022 with new photos and clarified instructions; the recipe itself is unchanged.