Grilled Chicken Thighs with Honey Butter

Honey Butter–Grilled Chicken Thighs with Parsley Sauce

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Chicken thighs are brushed with honey-horseradish butter as they cook, creating a terrific glaze that's complemented by a vibrant, garlicky parsley sauce.

Daniel Bojorquez

Updated on July 2, 2024

Tested by

Food & Wine Test Kitchen

Honey-Butter-Grilled Chicken Thighs with Parsley Sauce — Photo: © Christina Holmes

Total Time:

1 hr

Servings:

4 to 6

These grilled chicken thighs are made extra-flavorful thanks to a duo of easy-to-prepare sauces. Honey butter glazes the chicken in the last few minutes on the grill, then the thighs are served with bright, garlic-spiked parsley sauce.

Frequently Asked Questions

How long does it take to grill a chicken thigh?

These chicken thighs are grilled over moderate heat until they're just cooked through and reach an internal temperature of 165°F at their thickest point, about 20 to 25 minutes. They're then brushed with the honey butter and grilled a couple of minutes longer until the glaze is set.
How do you keep chicken thighs from drying out on the grill?

Here, the chicken is brushed with extra-virgin olive oil before it hits the grill to lock in moisture as it cooks.

Notes from the Food & Wine Test Kitchen

To make the honey butter glaze, simply stir the ingredients together. The parsley sauce comes together quickly in a blender, but don't skip the step of blanching the leaves first, since this is key to locking in the herb's flavor and color. As soon as they're removed from the saucepan, drain them and place under cool running water to stop the cooking process before blending.

Make ahead

The honey butter can be refrigerated for up to three days. Bring to room temperature before using.

Suggested pairing

Chenin Blanc from South Africa has mouthwatering juiciness, perfect with these super-flavorful grilled chicken thighs.

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Ingredients

1 stick unsalted butter, at room temperature
2 small garlic cloves, finely grated, divided
2 tablespoons fresh lemon juice, divided
1 1/2 tablespoons honey
1 tablespoon finely grated horseradish
2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves
Kosher salt
Freshly ground black pepper
2 tablespoons water
1/3 cup extra-virgin olive oil, plus more for brushing
12 chicken thighs (about 7 ounces each)

Directions

In a medium bowl, blend the butter with half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish, and chopped parsley. Season generously with salt and pepper.
In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.
Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. Brush the chicken all over with the honey butter and grill, turning and brushing, until glazed, about 2 minutes more. Transfer the chicken to a platter or plates and serve with the parsley sauce.

Originally appeared: June 2014