Smoky Manuka Honey BBQ Chicken Thighs
Sticky, charred chicken with a zesty lime finish and New Zealand Manuka honey glaze
Juicy chicken thighs glazed in a smoky-sweet Manuka honey, soy and smoked paprika marinade. Trend-forward, sticky and charred — perfect for a weekend barbecue or midweek grill. Uses UMF-certified Manuka honey for depth of flavour and a glossy finish.
Timing
Cook Time: PT35M
Prep Time: PT30M
Rest Time: PT10M
Total Time: PT1H15M
Active Time: PT45M
Ingredients
8
pieces
chicken thigh (bone-in, skin-on)
(Notes: about 1.2 kg total; trimmed of excess fat)
6
tbsp
manuka honey
(Notes: UMF-certified, see Manuka section for strength)
3
tbsp
light soy sauce
(Notes: for umami and salt)
2
tbsp
olive oil
(Notes: or neutral oil)
2
tbsp
fresh lime juice
(Notes: zest reserved)
1
tbsp
smoked paprika
(Notes: adds smoky depth—use hot smoked for extra kick)
3
cloves
garlic, crushed
1
tsp
ground cumin
1
tsp
sea salt
(Notes: plus extra to finish)
1
pinch
freshly ground black pepper
2
tbsp
chopped fresh coriander (cilantro)
(Notes: to finish)
1
piece
lime, cut into wedges
(Notes: to serve)
Instructions
Step 1
Whisk together the manuka honey, soy sauce, olive oil, lime juice, smoked paprika, crushed garlic, ground cumin, sea salt and black pepper in a large bowl until smooth. Reserve 2 tablespoons of the glaze for basting at the end.
Tip: Warm the honey slightly if it’s thick so it blends smoothly with the soy and oil.
Step 2
Add the chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for 20 minutes to 2 hours; at minimum let flavours marry for 20 minutes.
Tip: If short on time, massage the marinade into the skin to speed penetration.
Timing: PT20M
Step 3
Preheat your grill or barbecue to medium-high (about 200–220°C). Oil the grates to prevent sticking. Remove chicken from the fridge and let sit at room temperature while the grill heats.
Tip: For a smokier hit, add woodchips (apple or manuka wood if available) to the coals or smoker box.
Timing: PT10M
Step 4
Place chicken skin-side down on the grill. Cook for 10–12 minutes until the skin is nicely charred, then flip and cook for a further 10 minutes. Baste with reserved glaze every 4–5 minutes after flipping to build up a sticky coating.
Tip: Move pieces to a cooler part of the grill if they start to flare up from the sweet glaze.
Timing: PT25M
Step 5
Check the internal temperature of the thickest thigh; it should read 75°C. Once cooked, transfer to a clean tray and loosely tent with foil. Rest for 10 minutes before serving.
Tip: Resting helps the juices redistribute and keeps the glaze shiny rather than runny.
Timing: PT10M
Step 6
Scatter with chopped coriander and lime zest, squeeze over lime wedges and serve. Pair with charred corn, crisp salad or sticky rice.
Tip: A light chilli sambal or pickled cucumber goes well to cut the sweetness.