Scotch Bonnet Adjika Hot Honey Chicken Thighs

There’s something irresistible about the combination of sweet and spicy, especially when flame-kissed over a BBQ. This recipe for Hot Honey Chicken Thighs, made with Happy Adjika’s Scotch Bonnet Adjika, delivers that magic in every sticky, smoky bite.

This is BBQ chicken at its most exciting – tender, juicy thighs marinated in fiery Scotch Bonnet chillies, mellowed with golden honey, and finished over open flame. With crispy skin, bold flavour, and just enough heat to leave a tingle, it’s the dish your summer cookout’s been waiting for.

Even better? It’s easy to prep in advance and scales up beautifully for a crowd. Whether you’re feeding a party or just upgrading your weeknight grill, this recipe brings bold Georgian-inspired heat to the BBQ classics we all love.

Why Scotch Bonnet Adjika?

Our Scotch Bonnet Adjika is for the heat lovers. Made with fiery Scotch Bonnet chillies, garlic, and warming spices, this adjika has a deeper burn and fruity heat profile - not harsh, but layered. It’s not just about making food spicy; it’s about adding depth, savouriness, and serious character.

And like all Happy Adjika pastes, it’s made from 100% natural ingredients and needs no additional salt or pepper. It’s a ready-made marinade, rub, glaze, and dipping sauce - all in one fiery jar.

Why Chicken Thighs?

Chicken thighs are a BBQ dream. Here’s why:

• Juicy and forgiving: Unlike breasts, thighs stay moist, even if you get distracted at the grill.

• Skin-on, bone-in options crisp beautifully and lock in flavour.

• Great for marinades: The higher fat content means the flavours of the Scotch Bonnet Adjika soak in better and caramelise beautifully over heat.

Recipe: Scotch Bonnet Adjika Hot Honey Chicken Thighs

Ingredients (Serves 4)

For the chicken:

• 8 bone-in, skin-on chicken thighs

• 2 tablespoons Scotch Bonnet Adjika

• 3 tablespoons runny honey

• Juice of 1 lime

• 2 tablespoons olive oil

• Zest of 1 lime

• Optional: a few sprigs of thyme or oregano (for extra fragrance)

To serve:

• 4 ears of sweetcorn

• 2 limes, halved

• Fresh herb slaw (recipe below)

• Extra hot honey glaze

Step-by-Step Instructions

Step 1: Make the Marinade

In a mixing bowl, whisk together:

• Scotch Bonnet Adjika (heat + flavour)

• Runny honey (sweetness and caramelisation)

• Olive oil (to help the marinade coat and penetrate)

• Lime juice and zest (for balance and brightness)

There’s no need to add salt or pepper - the adjika has all of that built in.

Step 2: Marinate the Chicken

Pat the chicken thighs dry with kitchen paper, then place in a large dish or sealable bag. Pour over the marinade and rub it into every surface. Add a few sprigs of thyme or oregano if using.

Cover and refrigerate for at least 2 hours (overnight is even better). Let it come to room temperature before grilling.

Step 3: Grill Time

Preheat your BBQ to medium-high heat. Oil the grates to prevent sticking.

Place the chicken skin-side down over indirect heat and grill for 6–7 minutes. Flip and cook for another 6–8 minutes, or until the internal temperature reaches 75°C and juices run clear.

Move to direct heat at the end to crisp the skin and create that glorious char. Brush with a little reserved marinade or extra glaze during the last minute or two - but be careful not to burn the sugars.

Step 4: Grill the Corn & Limes

While the chicken rests, throw the corn and lime halves on the grill. Turn the corn occasionally until lightly charred (about 8–10 minutes). Char the lime cut-side down for 2–3 minutes.

Make the Slaw

This cooling slaw balances the heat and rounds out the dish.

Ingredients:

• ½ red cabbage, finely shredded

• 1 carrot, grated

• 1 green apple, julienned

• 1 small red onion, thinly sliced

• 1 handful coriander and mint, chopped

• Juice of 1 lemon

• 2 tablespoons plain yoghurt or plant-based yoghurt

• 1 teaspoon Scotch Bonnet Adjika (optional, if you want some kick)

Method: Mix all ingredients in a bowl. Chill until ready to serve.

Plating Up

Pile the chicken onto a platter with the grilled corn and limes. Spoon over a little extra honey glaze if you like things sticky. Serve with slaw on the side and flatbreads to mop up the juices.

What Makes This Recipe Special

This dish is a brilliant showcase of how heat and sweetness play together. The Scotch Bonnet Adjika brings a slow-building, fruity fire that’s amplified by the honey and rounded out by the lime.

And because the adjika already contains seasoning and depth, the marinade doesn’t need anything else. It’s a shortcut to real flavour that feels like it took hours to develop.

Pro Tips for Perfect BBQ Chicken

• Use a meat thermometer: Aim for 75°C internal temp for juicy, safe chicken.

• Let it rest: Rest for 5 minutes before serving so juices stay locked in.

• Don’t skip the skin: It crisps beautifully and helps the glaze stick.

• Char those limes: Grilled lime adds smoky acidity and smells incredible.

Adjika Glaze Variation

Want a glaze to serve on the side? Try this:

Adjika Hot Honey Glaze:

• 1 tablespoon Scotch Bonnet Adjika

• 2 tablespoons honey

• 1 tablespoon butter

• 1 teaspoon lime juice

Warm gently in a pan until melted and combined. Brush over hot grilled meat or use as a dip.

Pairing Ideas

• Drink: A cold IPA, smoky mezcal cocktail, or mint iced tea

• Sides: Grilled pineapple, charred sweet potato, cold pickled cucumber

• Bread: Cornbread, flatbreads, or grilled sourdough

Beyond the BBQ

This recipe isn’t limited to summer grilling. You can also:

• Roast the chicken thighs in the oven at 200°C for 35–40 minutes

• Use boneless thighs for skewers or wraps

• Swap chicken for pork belly or tofu

Why Scotch Bonnet Adjika Works So Well

Unlike generic hot sauces, Scotch Bonnet Adjika is a paste - thick, rich, and designed to cling to your food. The Scotch Bonnet chillies give a sweet, fruity heat that lingers, while garlic and spices round out the flavour profile.

There’s no vinegar, no added sugars, and no preservatives - so it doesn’t overpower. Instead, it enhances the natural flavour of the chicken and allows the honey and lime to shine.

If your BBQ menu needs a bold, fiery centrepiece, look no further than these Scotch Bonnet Adjika Hot Honey Chicken Thighs. They’re spicy, sticky, slightly sweet, and utterly irresistible.

With the natural heat of Scotch Bonnet chillies and the savoury depth of Happy Adjika, this is a dish that demands seconds (and maybe thirds). Pair it with bright sides, charred veg, and a cold drink, and you’ve got a meal that sets the summer tone.

So fire up the grill - and bring the heat.