Juicy Honey Glazed Grilled Chicken Recipe

There is something magical about a perfectly grilled chicken finished with a sweet-and-savory glaze. This easy grilled and glazed chicken recipe uses a simple glaze—barbecue sauce mixed with jam—to deliver a bright, balanced finish that’s quick to prepare and full of flavor. Below you’ll find tips for choosing the best cuts, prepping and seasoning, making the glaze, grilling techniques, and a straightforward recipe you can follow at home.

Chicken is a versatile canvas, and the right technique makes the flavor sing. For this recipe, the glaze adds that final layer of sweetness and depth without requiring complicated ingredients or long marinating times. Keep the seasoning herb-forward and avoid sugar-heavy rubs before grilling over direct heat; the glaze will provide the sweet element later in the cook.

The Meat

Start with good-quality chicken. Free-range and organic skin-on pieces will give you better flavor and a more satisfying texture. For grilling, quartered chicken (breast, thigh, leg, wing) is a practical choice because the pieces cook more evenly than a whole roaster and are easier to handle on the grill. Ask your butcher to quarter a whole bird if the pre-cut pieces aren’t available.

• Chicken Breast – Bone-in breasts add flavor and help prevent the meat from overcooking; cook bone side down when searing.
• Chicken Wings – Trim excess skin and fat; wings cook fast and can overcook easily, so watch them closely.
• Chicken Leg Quarters – These rich, flavorful pieces (leg + thigh) benefit from a little extra time and are ideal when you want juicy, tender meat.

Preparation and Seasoning

Trim any excess skin, cartilage, or fat with a sharp knife. Do not rinse the chicken—rinsing spreads bacteria and leaves the surface damp, which prevents seasonings from adhering. Brush the pieces lightly with olive oil, then season generously with an herb-forward rub. Avoid sugar-heavy rubs if you’ll be cooking over direct heat to prevent burning.

The Glaze – Ingredients

The glaze is intentionally simple: equal parts Kansas City–style barbecue sauce and jam. Raspberry jam is a favorite, but cherry, apricot, or strawberry work well too. When warmed together, the two ingredients meld into a thick, glossy glaze that balances sweet, tangy, and savory notes.

Combine 1/2 cup barbecue sauce with 1/2 cup jam over low heat and stir until smooth. Remove from heat and keep warm until ready to brush on the chicken during the final stages of cooking.

Grilling Variations

Charcoal Grill – Use a chimney starter to light lump charcoal and set up a two-zone fire (direct and indirect). Lump charcoal offers good heat and flavor. Avoid lighter fluid; a chimney starter gets coals hot quickly without off-flavors.

Gas Grill – Preheat burners on medium-high to get the grate hot for searing. Leave one or two burners off so you can move pieces to the indirect side to finish cooking without burning the glaze.

How to Grill Chicken

Follow these basic steps for a reliably delicious result. Adapt timing slightly for smaller or thicker pieces.

1. Prepare the grill for two-zone cooking and target roughly 450°F in the hot zone.
2. Season the chicken: Rub with olive oil and apply the dry seasoning, including under the skin where possible.
3. Sear: Place chicken skin-side down over direct heat for about 4 minutes to develop color, then flip and sear another 4 minutes.
4. Finish indirect: Move pieces to indirect heat, cover, and cook until the thickest part of the breast reaches about 155°F (roughly 15 minutes, depending on size).
5. Glaze: At 155°F, brush a thin coat of glaze on all sides and continue covered. When the internal temperature reaches 160°F, remove the chicken and brush a second coat. Allow to rest five minutes—the carryover heat will bring the breast to the safe 165°F while keeping the meat juicy.
6. Serve: Rest briefly, then serve with your favorite sides.

Monitoring Temperature of Chicken

USDA recommends chicken reach 165°F in the thickest part. Many cooks pull bone-in breasts a bit earlier—around 160°F—and allow carryover to finish the cook while improving juiciness. Thighs, legs, and wings can be taken over 170°F to help connective tissue break down for a more tender result. Use a reliable instant-read thermometer to check doneness.

Modifications

Smoking: Add a foil packet of wood chips with holes poked in it and place over direct heat before covering. Prepare more than one packet—wood burns off and you’ll want to refresh the smoke for long cooks.

Sides: Roasted potatoes, grilled asparagus, or a fresh green salad pair well. Grilling asparagus reduces its pungency and can make it easier to pair with wine.

Other Great Glazed Chicken Recipes

• Dry-brined vinegar-based glazed chicken
• Balsamic glazed chicken
• Apricot glazed grilled chicken
• Grilled chicken with cranberry-chipotle glaze
• Cherry chipotle grilled chicken

Wine Pairing for Grilled Chicken

While you cook, pour a crisp, fruity rosé—its acidity and fruit notes complement the glaze nicely. A medium-bodied red with bright acidity, such as Barbera, also pairs well with richer, savory glazes. Just avoid overpowering the dish with an overly bold wine if your glaze is very sweet or intensely spiced.

About the Authors

Mary, a certified sommelier and recipe developer, and Sean, a backyard pitmaster, are co-authors of cookbooks focused on grilling and wine pairings. They create tested, approachable recipes for home cooks and live on a small farm in Oregon.

*This post was originally published in April 2014 and updated with new photos and instructions. The recipe remains the same.