Pellet Grill Honey Glazed Chicken
- Cooking Time: 1.5 to 2 hours total
- Serving: 4-6
- Difficulty: Easy
Ingredients:
For the Chicken:
- 4 to 5 bone-in, skin-on chicken thighs (or drumsticks or breasts)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
Honey Glaze:
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp butter
- 1 clove garlic, minced
- Pinch of red pepper flakes (optional for heat)
Estimated Nutrition (Per Serving – 1 thigh + glaze):
- Calories: 350 kcal
- Protein: 28g
- Fat: 20g
- Saturated Fat: 6g
- Carbs: 12g
- Fiber: 10g
- Sugars: 0g
- Sodium: 500mg (depends on salt used)
Note:Values may vary depending on cut and amount of glaze used.
Instructions:
1. Preheat Your Pellet Grill:
- Set grill to 225°F with fruitwood (apple/cherry) or hickory pellets for a sweet-smoky flavor.
2. Season the Chicken:
- Pat chicken dry.
- Drizzle with olive oil and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Optional: let it marinate for 30 minutes.
3. Smoke the Chicken:
- Place chicken skin-side up on the grill.
- Smoke at 225°F for 1 hour, or until internal temp hits 140–145°F.
4. Make the Honey Glaze:
- While smoking, combine glaze ingredients in a saucepan.
- Simmer on low heat for 3–5 minutes until slightly thickened.
5. Glaze & Finish:
- Increase grill temp to 350–375°F.
- Brush glaze over the chicken and continue cooking until internal temp reaches 165°F.
- Reapply glaze once or twice for a sticky, caramelized finish.
6. Rest & Serve:
- Let rest for 5–10 minutes before serving. Pair with grilled veggies, rice, or a fresh salad.
Pro Tips:
- Cook to temp, not time—especially with bone-in chicken.
- For crispy skin, don’t skip the high-temp finish.
- You can double the glaze and reserve some as a dipping sauce (just don’t reuse what’s touched raw chicken).