Hot Honey Glazed Oklahoma Chicken Thighs

Introduction

There's something truly special about the sweet heat of hot honey dripping off a crispy, golden chicken thigh. And when it's flame-seared on an Arteflame grill, using the reverse sear method, it brings unbeatable flavor and texture. Featuring juicy dark meat, brushed with a spicy-sweet Oklahoma honey glaze, this recipe gives you perfect results entirely on your open-air flat-top and grill grate. Say goodbye to boring chicken and hello to sticky, caramelized perfection.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tbsp butter (for searing)
• 2 tbsp Oklahoma honey
• 1 tbsp hot sauce (e.g., Frank's RedHot)
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Place three paper napkins in the center fire bowl and pour vegetable oil over them.
2. Stack dry firewood over the soaked napkins.
3. Light the napkins and allow the fire to burn. The grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the chicken thighs

1. Pat the chicken thighs dry with paper towels.
2. Season both sides with kosher salt, pepper, smoked paprika, and garlic powder.

Step 3: Sear the chicken

1. Place a pat of butter on the center grill grate once it's searing hot (around 1,000°F).
2. Sear the chicken thighs skin-side down to create a golden crust, about 2 minutes per side.
3. Move the seared thighs to the flat cooktop griddle to the outer-middle heat zone to finish cooking through.

Step 4: Make the hot honey glaze

1. On the cooktop, in a hotspot, combine Oklahoma honey, hot sauce, crushed red pepper flakes, and apple cider vinegar.
2. Let the glaze bubble gently until slightly thickened, about 2–3 minutes, stirring occasionally.

Step 5: Glaze and finish

1. Once chicken thighs reach 150°F internal temp, brush with the hot honey glaze.
2. Let them cook until they reach an internal temp of 160°F, then remove from grill (carryover cooking takes them to 165°F).
3. Brush with additional glaze just before serving.

Tips

• Always use a meat thermometer for juicy, perfectly cooked chicken.
• Let chicken rest for 5 minutes before serving to redistribute juices.
• Control your heat zones—cook over high to sear and medium to finish.
• Melt butter on the griddle to prevent sticking and boost flavor.
• Use real Oklahoma honey for the most authentic glaze flavor.

Variations

1. Maple Chipotle Glazed Chicken: Swap the honey for maple syrup and use chipotle hot sauce for deep smoky flavor.
2. Citrus Chili Glazed Chicken: Add orange zest and juice to the glaze for a sweet-spicy twist with fresh zing.
3. Bourbon BBQ Glazed Chicken: Mix the glaze with a splash of bourbon and your favorite BBQ sauce for rich, caramel-barbecue notes.
4. Asian-Inspired Gochujang Glazed Chicken: Replace hot sauce with gochujang and honey with rice syrup or local honey for bold umami heat.
5. Herb-Garlic Glazed Chicken: Use infused herb butter and a garlic-heavy glaze with thyme and rosemary for a savory twist.

Best pairings

• Grilled corn on the Arteflame with chili-lime butter
• Cast iron skillet mac and cheese – right on the outer griddle zone
• Griddled peaches or pineapple slices for a sweet-savory touch
• Fresh coleslaw with vinegar dressing to balance the heat
• Iced sweet tea or a chilled craft pilsner

Conclusion

This hot honey glazed Oklahoma chicken recipe cooked on the Arteflame isn’t just delicious—it’s an experience. The reverse sear method keeps the thighs juicy while the flat-top finish infuses deep caramelized flavor. Whether it's game day or Sunday dinner, this dish brings bold, sweet heat that satisfies.