Grilled Honey Chipotle BBQ Chicken
on Jun 29, 2026
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When grilling season arrives, try this Grilled Honey Chipotle BBQ Chicken. It’s crispy chicken skin brushed with homemade BBQ sauce and topped with a cilantro lime gremolata. Leg quarters are the perfect vessel here and are being grilled over two-zone heat.
If you’re looking for more grilled chicken recipes, be sure to check out our Juicy Grilled Yogurt-Marinated Chicken Skewers and Lemon Chicken with Charred Leek Sauce.
Why You’ll Love This Recipe
- Umami flavors of sweet from the honey, smoky, and tang are all balanced with lime and cilantro.
- Two-zone grilling means crispy skin without burning and overcooking.
- Includes minimal ingredients, most of which are pantry staples
- Easy to scale servings and prep ahead
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Chicken: We are using bone-in skin-on chicken leg quarters, and this is our preference for this recipe. If you want to swap, we recommend using an alternative with skin-on. The chicken is being seasoned with extra-virgin olive oil, salt, pepper, and chipotle chili powder.
- Honey chipotle BBQ sauce: A simple mix of ketchup, chipotle adobo liquid, brown sugar, honey, and apple cider vinegar make your BBQ sauce that you brush over the chicken at the end of grilling. We use the Chipotle liquid, and not the peppers, for a smoother sauce without the need for a blender.
- Cilantro lime gremolata: For freshness and flavor, mix together lime zest, lime juice, and salt to serve on top of your grilled chicken. You can add a drizzle of olive oil or water here to dilute the pungent flavors of the lime juice, if preferred.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For the stovetop or oven: If you do not have a grill, you can make this in the oven, or on the stovetop by cooking and searing your chicken until crispy, and adding your BBQ sauce towards the end.
- Substitutions for leg quarters: You can use bone-in, skin-on chicken thighs or breasts.
- Brush BBQ sauce at the end: Because of the sugars, this will easily burn if you add the sauce too soon. Add it in the last 5 minutes.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to Make Honey Chipotle BBQ Chicken
Step 1: Season your chicken and set up your grill for two-zone cooking.
Step 2: Make your honey chipotle BBQ sauce and your cilantro lime gremolata.
Step 3: Grill your chicken until charred and completely cooked through. Towards the last 5 minutes, brush your BBQ sauce on both sides.
Step 4: Add your lime to char on the grill. Serve your chicken with the gremolata, extra BBQ sauce, and charred lime.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this honey chipotle BBQ chicken? We have you covered!
Honey Chipotle BBQ Chicken FAQs
It’s because of the high sugar content. Brush your BBQ sauce towards the end of the cooking, so it will still darken and get sticky on the chicken, but won’t burn.
Yes. Roast at 400°F skin-side up until cooked, then broil for a few minutes at the end while brushing on the sauce to crisp the skin and build the BBQ glaze.
Medium spicy! The BBQ sauce is mostly smoky because we are using the liquid and not blending up the full chipotle peppers.
More Chicken Recipes
If you do make this Honey Chipotle BBQ Chicken recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Grilled Honey Chipotle BBQ Chicken
Ingredients
Chicken
- 4 large bone-in skin-on chicken leg quarters , (about 1 ½ to pounds)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chipotle powder
- Kosher salt and freshly ground black pepper
Honey Chipotle BBQ Sauce
- 1/2 cup ketchup
- 2 tablespoons chipotle adobo liquid, from the can
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
Cilantro Lime Gremolata
- 1/4 cup finely chopped cilantro leaves
- Grated zest and juice of 1 large lime, plus 1 lime halved from the grill
- Flaky salt
Instructions
- Pat your chicken dry with paper towels. Drizzle your chicken with olive oil and season on all sides with the chipotle powder, salt, and pepper. Set this aside while you preheat your grill to medium-high heat for two-zone cooking, one side with direct heat, and one side with indirect heat.
- Make your Honey Chipotle BBQ Sauce: In a small pot, mix together the ketchup, chipotle adobo liquid, brown sugar, honey, and apple cider vinegar. Season with a pinch of kosher salt and black pepper. Warm over medium to low heat to reduce, stirring occasionally. The red color should darken significantly. Set aside until ready to use.
- Prepare your Cilantro Lime Gremolata: In a small bowl, combine the cilantro, lime zest, lime juice, and a pinch of flaky salt. Stir to combine and set aside until ready to serve.
- Place your chicken skin-side up on the cooler, indirect heat side of the grill, cover, and cook for 30 to 35 minutes, turning occasionally, until almost cooked through.
- Then, transfer to the hot side of the grill skin-side down to get your skin nice and crispy, about 3 to 4 minutes on each side, flipping halfway until both sides of your chicken are nice and charred and the internal temperature reaches about 165°F in the thickest part of the meat.
- During the last 5 minutes of cooking, have your chicken skin side down, and brush the chicken with the Honey Chipotle BBQ Sauce, turning and brushing once skin-side up to build your sticky, BBQ-glazed sauce.
- Transfer the chicken to a serving platter or sheet pan. Serve alongside any extra BBQ and drizzle over the Cilantro Lime Gremolata on the chicken.
Notes
- For the stovetop or oven: If you do not have a grill, you can make this in the oven, or on the stovetop by cooking and searing your chicken until crispy, and adding your BBQ sauce towards the end.
- Substitutions for leg quarters: You can use bone-in, skin-on chicken thighs or breasts.
- Brush BBQ sauce at the end: Because of the sugars, this will easily burn if you add the sauce too soon. Add it in the last 5 minutes.
- Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
