Fire up the grill—this recipe for Grilled Spicy Chili Garlic Chicken Thighs delivers a sticky, spicy glaze and tender, juicy chicken that’s simple to make and easy on the budget. Boneless or bone-in chicken thighs stay moist during cooking, so they’re an excellent choice for grilling or smoking.
Spicy Grilled Chili Garlic Chicken Thighs
This recipe features a homemade chili garlic glaze made from pantry-friendly ingredients. It’s approachable for cooks of any level and scales well for weeknight dinners, backyard cookouts, or feeding a crowd. You can prepare these on a pellet grill, gas grill, charcoal grill, offset smoker, or even in the oven—each method yields flavorful thighs with a bold, sticky finish.
Below you’ll find a shopping list, a clear overview of the steps, a helpful FAQ, serving suggestions, and a printable recipe card with full ingredient amounts and step-by-step instructions.
Recipe Shopping List
Here are the basic items to pick up. For exact amounts and the full recipe, see the recipe card below.
- Chicken thighs
- Chinese five spice powder
- Salt
- Jalapeño pepper powder or cayenne
- Granulated garlic
- Honey
- Fresh garlic
- Butter
- Sriracha
- Vinegar
How to Make This Recipe (Overview)
This summary gives an at-a-glance view of the process. Follow the full recipe card below while cooking for exact measurements and times.
- Preheat: Heat your grill to 400°F (set up direct heat for searing).
- Season: Mix the rub ingredients and apply to both sides of the thighs.
- Grill and Glaze: Start skin-side down, cook briefly, flip, and baste with the chili garlic glaze. Continue to cook until the internal temperature reaches 165°F.
- Rest and Serve: Let the thighs rest for a few minutes, then serve with any remaining glaze and your favorite sides.
Recipe FAQ
If you prefer milder heat, reduce or omit the sriracha. You can substitute a milder chili garlic sauce or another hot sauce you enjoy that has a gentler heat profile.
Store cooled thighs in an airtight container in the refrigerator. Reheat gently in the microwave or rewarm on the grill to restore some of the exterior texture.
The glaze creates a sticky, slightly firm exterior but not ultra-crispy skin. For very crispy skin, wait until the thighs are fully cooked, then briefly pan-fry the skin side in a small amount of hot oil to crisp it before glazing.
Serve This With
- Homemade coleslaw for a cool, crunchy contrast.
- Smoked baked beans for hearty, smoky sides.
- Greek salad to add fresh, bright flavors.
- Grilled garlic butter biscuits for soaking up the glaze.
More Recipes with Chicken Thighs
- Traeger Vietnamese-style chicken thighs with rice and grilled vegetables.
- Smoked butter chicken thighs made with a premade sauce for a quick dinner.
- Huli huli-style grilled chicken thighs with a simple, pantry-friendly marinade.
- Pellet-grill jerk chicken thighs for bold Caribbean-inspired flavor.
- Spicy grilled chicken teriyaki for a quick, classic grilled meal.
- Smoked chicken chile verde for versatile leftovers—great in tortillas or mixed into eggs.
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Spicy Chili Garlic Smoked Chicken Thighs
Yield: 8 servings
Tender chicken thighs glazed with a sweet and spicy chili garlic sauce—an easy, budget-friendly meal that’s full of flavor.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Ingredients
- 8 chicken thighs
Rub
- 1 teaspoon Chinese five spice powder
- 1 teaspoon salt
- 1 teaspoon jalapeño pepper powder (or cayenne)
- 1 teaspoon granulated garlic
Chili Garlic Glaze
- ½ cup honey
- 2 tablespoons chopped garlic
- 6 ounces butter
- 1 tablespoon sriracha
- 2 teaspoons vinegar
Instructions
- Preheat your grill to 400°F.
- Combine the rub ingredients and rub both sides of each thigh.
- Place the thighs on the grill, skin-side down, and cook for 8–10 minutes.
- While the chicken grills, combine the glaze ingredients in a small saucepan and heat over medium-low. Simmer gently while the chicken cooks.
- Flip the thighs so the skin side is up. Brush the glaze over the top and cook for another 8–10 minutes.
- Flip the thighs again and brush the other side with glaze. Close the lid and continue cooking until the internal temperature reaches 165°F.
- Remove from the grill and allow the thighs to rest for a few minutes. Serve with any remaining glaze on the side.
Nutrition (Estimate per serving)
Calories: 503 • Total Fat: 35g • Saturated Fat: 16g • Trans Fat: 1g • Unsaturated Fat: 18g • Cholesterol: 212mg • Sodium: 681mg • Carbohydrates: 19g • Sugar: 18g • Protein: 31g
Nutrition data is an estimate. Consult a trusted source if tracking for medical reasons.