If you love sweet and sticky grilled chicken, these honey lime grilled chicken thighs and legs are an amazing dish to serve at your Labor Day barbecue. Chicken legs and thighs are seasoned with a homemade dry rub made with chili powder, cumin, and coriander. Instead of barbecue sauce, a honey lime glaze is basted on the chicken. It's important to coat the chicken with the glaze towards the end of the cooking process because the sugar in the honey will burn under high heat. When the chicken is cooking, baste the opposite side of the flames and then once flipped, baste the other and only allow it to cook for a minute more. Your family and friends are guaranteed to devour this chicken.
Grilled Honey Lime Chicken
8 chicken thighs and legs (with the skin)
vegetable oil
For the sauce:
1 lime, zested and juiced
1 tablespoon apple cider vinegar
1 tablespoon orange juice
1 cup of honey
1 tablespoon of sriracha
For the rub:
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Chopped fresh cilantro, for garnish
In a small saucepan, cook all the ingredients for the sauce together over medium heat until they just come together. Bring the sauce to a simmer and then remove off the heat.
Clean and oil your grill grates. Heat the grill to medium high heat. In a small bowl, blend the rub ingredients in a small bowl and sprinkle generously all over the chicken.
Place the chicken on the grill and allow to cook 5-7 minutes or when skin begins to char before flipping. Once turned, baste with half of the sauce mixture. allow to cook for another 5-7 minutes. Flip the chicken and baste the other side with the sauce right before removing from the grill, and allow to cook for another minute. Remove the meat from the grill and let rest for at least ten minutes before serving. Baste the chicken again with the sauce before serving.
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