Manuka Honey & Lemon Myrtle BBQ Chicken Thighs
Sticky, smoky chicken glazed with New Zealand manuka honey and lemon myrtle
Juicy skin-on chicken thighs charred on the BBQ and finished with a glossy manuka honey and lemon myrtle glaze. A modern Kiwi twist on sticky BBQ chicken that balances sweet, smoky and citrus notes — perfect for summer gatherings.
Timing
Cook Time: PT35M
Prep Time: PT15M
Rest Time: PT5M
Total Time: PT55M
Active Time: PT25M
Ingredients
8
pieces
chicken thighs
(Notes: bone-in, skin-on (about 1.2 kg total))
3
tbsp
manuka honey
(Notes: see Manuka section for MGO/UMF; use a thick runny variety)
2
tbsp
tamari
(Notes: or soy sauce for a gluten version)
2
tbsp
olive oil
(Notes: plus extra for greasing the grill)
3
cloves
garlic
(Notes: finely grated)
2
tsp
smoked paprika
(Notes: for depth of flavour)
1
tsp
dried lemon myrtle
(Notes: or 1 tsp finely grated lemon zest if unavailable)
1
tbsp
fresh lemon juice
(Notes: about half a lemon)
1.5
tsp
sea salt
(Notes: coarse)
1
tsp
freshly ground black pepper
2
tbsp
fresh parsley
(Notes: chopped, to garnish)
Instructions
Step 1
Make the glaze: whisk manuka honey, tamari, olive oil, grated garlic, smoked paprika, lemon myrtle and lemon juice in a bowl until smooth.
Tip: If your honey is very thick warm the jar briefly in a bowl of hot water to loosen it for easier mixing.
Step 2
Prepare the chicken: pat thighs dry, score the skin lightly with a sharp knife, rub both sides with sea salt and black pepper. Brush a little olive oil over the skin.
Tip: Scoring helps the fat render and the skin crisp up on the BBQ.
Step 3
Preheat the BBQ or grill to medium-high and oil the grates well. Aim for an even heat so the chicken cooks through without burning the glaze.
Tip: If using charcoal set up a two-zone fire: coals to one side for searing and indirect heat to finish.
Timing: PT5M
Step 4
Sear skin-side down over direct heat until the skin is deeply golden and crisp (about 8–10 minutes). Do not move the thighs too much — let the skin char.
Tip: Press lightly with tongs to keep the skin flat to the grates for even charring.
Timing: PT10M
Step 5
Move chicken to indirect heat, flip and start basting the skin side with the glaze every 3–4 minutes. Continue cooking until internal temperature reaches 75°C and glaze is sticky and caramelised.
Tip: Baste in thin layers to avoid burning the sugars — patience gives the best glossy finish.
Timing: PT20M
Step 6
Transfer thighs to a plate and rest for 5 minutes before serving. Spoon any remaining glaze over the rested chicken.
Tip: Resting lets the juices redistribute so the chicken stays moist.
Timing: PT5M
Step 7
Serve hot with a squeeze of lemon and a scattering of chopped parsley. Great alongside charred corn, a crisp green salad or roasted kumara.
Tip: Leftover glaze can be warmed gently and used as a dipping sauce.