Serves: 4 | Prep Time: 10 mins + Marinating | Cook Time: 15 mins
Introduction
At Butchery Bocs, we’re passionate about high-quality chicken, and this recipe is the perfect way to showcase our Shropshire Chicken Thighs. Whether you prefer bone-in, skin-on for extra flavour, boneless, skin-on for juicy tenderness, or boneless, skinless for a leaner option, this dish delivers a mouthwatering balance of sweet, spicy, smoky, and sticky goodness.
The marinade is a combination of honey for sweetness, sriracha for heat, smoked paprika for depth, and soy sauce for that umami kick. It caramelises beautifully on the grill, creating crispy, charred edges while keeping the inside juicy and tender. Perfect for BBQ season, a quick midweek meal, or even batch cooking for easy lunches!
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Ingredients
For the Marinade:
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tbsp sriracha (adjust based on spice preference)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tsp fresh lime juice
For the Chicken:
• 6 Butchery Bocs Welsh Chicken Thighs (choose from):
• Bone-in, skin-on – for maximum flavour and crispy skin
• Boneless, skin-on – for juicy, tender meat with a golden crust
• Boneless, skinless – for a leaner, easy-to-eat option
For Garnish (Optional):
• Fresh coriander, chopped
• Sesame seeds
• Extra lime wedges
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Method
1. Make the marinade – In a bowl, whisk together honey, soy sauce, olive oil, sriracha, smoked paprika, garlic powder, cumin, salt, black pepper, apple cider vinegar, and lime juice.
2. Marinate the chicken – Place the chicken thighs in a dish or resealable bag, pour over the marinade, and ensure they’re well coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavour).
3. Preheat your grill – Set your BBQ or grill pan to medium-high heat. If cooking bone-in, skin-on thighs, place them skin-side down first for extra crispiness.
4. Cook the chicken – Grill for 5-7 minutes per side, basting with any remaining marinade, until the chicken develops a sticky, caramelised coating and reaches an internal temperature of 75°C.
5. Rest the chicken – Let it sit for 5 minutes before serving.
6. Garnish and serve – Sprinkle over fresh coriander and sesame seeds, and serve with lime wedges for a citrusy kick.
Serving Suggestions
With sides: Serve alongside grilled corn, charred peppers, roasted potatoes, or a cooling cucumber salad.
Taco time: Shred the chicken and tuck it into warm tortillas with slaw and a drizzle of sour cream.
Rice bowls: Serve over steamed jasmine rice, adding avocado, spring onions, and pickled vegetables for an easy meal.
Light & fresh: Pair with a crunchy Asian-style slaw or a leafy green salad.
This Sweet & Spicy Honey Grilled Chicken Thighs recipe is a butcher-approved favourite—simple to prepare, bursting with flavour, and versatile enough for any occasion. Whether you’re firing up the BBQ or using a grill pan indoors, this dish guarantees crispy, caramelised chicken with a delicious balance of heat and sweetness.