This recipe hits all the flavor points you could ever want: salty, sweet, juicy, crispy, and a little bit smoky. The honey caramelized on the crispy chicken skin is pure perfection. Give it a try and see for yourself!

Total Time: 1 hour
Servings: 4


  • 2 Cherry grilling planks
  • 8 small Chicken Thighs (bone-in, skin-on)
  • 2 Tbsp Honey
  • 2 Tbsp Spicy Brown Mustard
  • 2 Tbsp White Balsamic Vinegar
  • Salt and Pepper, to taste

Chef's Tip

Let the chicken cook for a while before adding glaze. Letting the chicken get to about 100˚F before adding the glaze ensures the perfectly crispy chicken skin without burning the glaze.


  1. Soak planks for up to 1 hour prior to use. 
  2. Preheat grill to 450˚F. 
  3. Season chicken thighs with salt and pepper and place on planks, leaving some space in between.
  4. In a small bowl, combine honey, mustard, and balsamic vinegar. Set aside.
  5. Place planks on grill. Cook chicken for 15-20 minutes or until chicken thighs reach an internal temp of 100˚F.
  6. Brush chicken thighs with ⅔ of honey mustard glaze and continue to cook. Brush with remaining glaze a few minutes later. 
  7. Continue cooking about 10 more minutes or until internal temperature reaches 160˚F.
  8. Let rest 10 minutes. Internal temperature will reach 165˚F while chicken rests. Enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Grilling Planks