Recipe Information

Total Time:

3 hours; 45 minutes active

Servings:

4-6

Give the barbecue sauce a break and try this peppery-sweet glaze instead. Black pepper and jalapeño add just enough heat to make it interesting, and the honey creates a sweet, sticky glaze on the chicken. The addition of vinegar balances it all for a tongue-tingling delight.

Ingredients

6 chicken thighs, skin on
2 tablespoons mixed peppercorns
1 tablespoon coarse salt
1 tablespoon extra virgin olive oil
2 medium jalapeños, thinly sliced
1/2 cup honey
2 tablespoons white wine vinegar
1 pinch salt

Preparation

Place the chicken thighs on a double layer of paper towels and pat dry. In a spice grinder, coarsely grind the peppercorns and transfer to a small bowl. Add the salt and mix. Drizzle the oil over the chicken and rub to coat, then sprinkle the peppercorn mixture over the chicken and rub to coat. Refrigerate, uncovered, for at least two hours. You want the skin to be as dry as possible.
In a small pot, combine the sliced peppers, honey, vinegar and salt and bring to a boil. Boil for three minutes, reducing the heat as needed so it won’t boil over. Keep warm.
Preheat the grill to medium heat. Oil the grate and place the chicken on it. Turn every five minutes, until almost cooked. It should take about 20 minutes (an instant-read thermometer inserted in one thigh should read 120-130 F before you start basting).
Brush the honey sauce on the chicken and turn every two minutes until a thermometer reads 165 F. Transfer the chicken to a platter and let stand for five minutes before serving.