"Swicy” (sweet-spicy) is a 2025 flavour hit, and hot-honey is everywhere in UK retail & foodservice. This recipe leans into that trend and is sooo easy to make, it will be one of your go to meals at every occassion.
Season: Pat thighs dry; season with salt & pepper.
2
Set up grill: One hot side (direct), one cool side (indirect).
3
Render & crisp skin: Start skin-side down over indirect heat (lid on) ~10–12 min to render fat without burning.
4
Flip & colour: Move to direct heat for 2–3 min/side to crisp.
5
Glaze & finish: Brush with hot-honey; return to indirect, lid on, until the thickest part hits ≥75 °C (or an equivalent time/temperature combo per FSA). For thigh texture, you can take dark meat higher (80–85 °C) and it stays juicy. Rest 5 minutes.
Method (Smoker, 120–135 °C)
6
Smoke thighs skin-up 45–60 min.
7
Brush with hot-honey; continue until ≥75 °C (optionally 80–85 °C for extra tenderness). Rest 5 minutes.
Typical Timings
8
Grill total: 20–30 min depending on heat & size
9
Smoker total: 60–90 min at 120–135 °C
Notes
Add a squeeze of lemon; serve with charred corn “ribs” or a peach–tomato salad.
Heat levels: mild (½ tsp flakes), medium (1 tsp), hot (2 tsp+).
Season: Pat thighs dry; season with salt & pepper.
2
Set up grill: One hot side (direct), one cool side (indirect).
3
Render & crisp skin: Start skin-side down over indirect heat (lid on) ~10–12 min to render fat without burning.
4
Flip & colour: Move to direct heat for 2–3 min/side to crisp.
5
Glaze & finish: Brush with hot-honey; return to indirect, lid on, until the thickest part hits ≥75 °C (or an equivalent time/temperature combo per FSA). For thigh texture, you can take dark meat higher (80–85 °C) and it stays juicy. Rest 5 minutes.
Method (Smoker, 120–135 °C)
6
Smoke thighs skin-up 45–60 min.
7
Brush with hot-honey; continue until ≥75 °C (optionally 80–85 °C for extra tenderness). Rest 5 minutes.
Typical Timings
8
Grill total: 20–30 min depending on heat & size
9
Smoker total: 60–90 min at 120–135 °C
Notes
Add a squeeze of lemon; serve with charred corn “ribs” or a peach–tomato salad.
Heat levels: mild (½ tsp flakes), medium (1 tsp), hot (2 tsp+).
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