If you are looking for a fried chicken recipe that is crispy, sticky, spicy, and smoky, these Honey Jalapeño Fried Chicken Thighs deliver it all. First, the thighs get slow-smoked until they soak up deep backyard flavor. Then, they're fried in hot bacon grease until the skin turns golden and shatter-crisp. Finally, you finish them with warm honey and thinly sliced jalapeños for the perfect sweet heat combo.
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Why you'll love this recipe
- Smoked first for bold flavor
- Fried second for unbeatable crunch
- Honey plus jalapeño topping adds sweet heat
- Perfect for cookouts, game day, or weekend meals.
Ingredients
Honey Jalapeno Fried Chicken Thighs
- Bone-in Chicken Thighs - Juicy, flavorful, and basically built for smoking and frying.
- Garlic Powder - The quiet MVP. It adds savory, crave-worthy flavor.
- Salt and Pepper - The basics, but they matter! Salt brings out the natural flavor, while pepper adds just enough bite.
- BBQ Seasoning - Sweet, smoky, and slightly spicy
For Frying plus Toppings
- Bacon Grease or Oil - Why fry in boring Oil when you can fry in flavor? Bacon Up really brings the wow factor.
- Honey - Golden, sticky sweetness that balances the spice and makes every bite taste like sweet heat!
- Fresh Jalapeno (thinly sliced)- Bright, crisp heat that cuts through the richness.
The Dredge/Flour Mixture
- All-purpose flour - the classic crispy coating base
- Corn Starch - the secret crunch booster
- BBQ seasoning - Yes again, because seasoning the flour means flavor in every bite.
ProTip: Cornstarch is key here because it helps create that extra crispy crust once the chicken hits the fryer.
See recipe card for quantities.
Step-by-Step Instructions
How to make Honey Jalapeño Fried Chicken
Everything you need to know is found in these easy-to-follow steps. These will be the best chicken thighs you have ever tasted.
- First, preheat the smoker to 225°F. Dry off chicken thighs and season with salt, pepper, garlic powder, and BBQ seasoning. Next, load thighs onto the smoker. Cook until the internal temperature of the thighs reaches 135°F.
- While the chicken smokes, prepare bacon grease for frying. Heat Bacon Up in a cast iron skillet or pot to a temp of 350°F. Slice jalapeños paper-thin and place them aside.
ProTip: When cleaning chicken thighs, be sure to leave the skin on. It's the best part.
- Prepare the dredge/flour mixture. Combine flour, cornstarch, and BBQ Rub. Once thighs are smoked to temp, drizzle them with honey and fully coat them with the flour mixture.
- Now, carefully add the thighs to the hot grease. Then, fry the chicken thighs until the internal temperature reaches 190°F. However, avoid overcrowding the skillet, because the oil temperature can drop quickly.
ProTip: Before drizzling honey onto chicken thighs, heat up the honey in the microwave for 10 seconds. This will make for an easier, smoother drizzle.
- Finally, transfer the thighs to a paper towel-lined plate. Then top your smoked, fried chicken thighs with a sprinkle of salt, a drizzle of honey, and some slices of jalapeño. Enjoy!
Equipment
- Traeger Grills - (Timberine Series) My favorite smoker on the deck.
- Bacon Up - for frying (with a bacon grease flavor boost)
- Meat Thermometer - Thermoworks shows fast, accurate temps every time.
- Staub Cast Iron Skillet - Crucial for frying safely and evenly.
- BBQ Seasoning - Flat Top King Seasonings - Bold flavor for chicken and dredge.
Storage and Reheating
Fridge
- First, let the chicken cool completely. Then store in an airtight container.
- Keeps well for up to 3 days.
Freezer
- Wrap thighs tightly in foil. After that, place them in a freezer-safe bag or container.
- For best results, freeze for up to 2 months
- Additionally, Freeze without honey and jalapeños for the best texture
Reheat (best methods)
- Air Fryer - 375°F for 6-10 minutes, flipping halfway for best crisp.
- Oven - 400°F for 12-18 minutes on a wire rack (crispy and even)
- Skillet - If you prefer, warm it in a skillet over medium heat with a small splash of oil. 3-5 minutes per side.
- Microwave - works in a pinch, but the crust will soften
Serving Ideas
- Classic
- Creamy Baked Mac and Cheese - rich, cheesy, comfort food
- Smoked Cornbread - slightly sweet with smoky flavor
- Creamy Mashed Potatoes - smooth, buttery, and classic
- Creamy Skillet Corn - sweet corn with a creamy bite
- Crispy Air Fryer Red Potatoes - crunchy outside, fluffy inside
- Fun and Creative ideas
- Sweet heat chicken bowl - rice plus grilled corn, slaw, and a drizzle of honey.
- Chicken on a Caesar-style salad with a honey jalapeño vinaigrette
More From the Smoker
- Pellet Grilled Salmon
- Pulled Ham
- Corned Beef Sliders
- The Best Chicken Wings (Smoked + Air Fried for Crispy Skin)
Frequently Asked Questions
Yes, if you don't have a smoker, you can bake or air fry the thighs until they reach 135°F. Then dredge and fry as written.
You can, bone-in thighs stay juicier and cook more evenly. If you use boneless, you will shorten the cooking time and monitor the temp closely so they don't overcook.
Yes, but the texture will be different. For air fryer chicken thighs, spray with oil and cook at 400°F until the internal temp hits 190°F. You will still get a great bite, although it won't be as "fried chicken crispy".
Recipe
Honey Jalapeno Fried Chicken Thighs
Equipment
- Smoker or Grill
- Cast Iron Skillet
Ingredients
Chicken and Seasoning
- 2 lbs Bone In Chicken Thighs
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon BBQ Seasoning
Cooking and Toppings
- Bacon Up or cooking oil of choice
- 1 Jalapeno sliced thin
- 2 tablespoon Honey
Dredge/Flour Mixture
- 1 Cup All Purpose Flour
- ¼ Cup Corn Starch
- 2 teaspoon PIG Rub or BBQ seasoning of choice
Instructions
- Preheat the smoker to 225°F. Dry off chicken thighs and season with salt, pepper, garlic powder and PBBQub. Load thighs onto the smoker. Once the thighs hit 135°F internal, pull them off and get ready to dredge.
- While chicken thighs are smoking, prepare bacon grease for frying. Heat Bacon Up in cast iron skillet or pot to a temp of 350°F. Slice jalapeños paper thin and place to the aside.
- Fry the chicken thighs until the internal temperature reaches 190°F. Remove from grease and place onto paper towels.
- Finally, finish your thighs with a sprinkle of salt. Then add a drizzle of honey and some slices of jalapeño. Enjoy!
Chef Tim Clowers says
It was more flavorful than cooking them in the oven or just deep frying them. Adding smoke flavor and cooking them in bacon grease. Out of Bounds.