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Spicy Honey Barbecued Chicken

Spicy Honey Barbecued Chicken

  • Prep Time: 30 minutes
  • Total Time: 1 hour plus time to marinate
  • Yield: 6 servings


  • 1 cup soy sauce
  • 3/4 cup finely chopped yellow onions
  • 1/3 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons sriracha (hot red pepper chili paste)
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chopped fresh gingerroot
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes
  • Honeyed Apple-Cabbage Slaw


  • In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, sriracha, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag or baking dish and cover with the marinade. Toss to combine and place in the refrigerator to marinate, turning frequently, at least 6 hours.

  • Preheat the grill to medium and the oven to 350 degrees F.

  • Remove the chicken from the marinade, reserving the marinade separately. Pat the chicken dry, and grill the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the reserved marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

  • Turn the chicken, and grill until the skin is browned and crispy, about 5 minutes. Transfer the chicken, skin-side up, to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes longer.

  • Arrange the chicken on a platter, and spoon the remaining reduced marinade on top. Serve with the Honeyed Apple-Cabbage Slaw.