If you love bold, irresistible flavors and a dish that feels like a celebration on a plate, the Hot Honey Barbecue Chicken Thighs, Halloumi and Courgettes Platter Recipe is exactly what you need. This vibrant platter combines juicy, marinated chicken thighs with the smoky char of barbecue-grilled halloumi and courgettes, all elevated by a sweet-spicy hot honey glaze that perfectly balances heat and honeyed sweetness. Whether you’re cooking for friends or simply treating yourself, this recipe promises an unforgettable flavor explosion with every bite.
Ingredients You’ll Need
This platter comes to life with straightforward ingredients that each play a crucial role, from tender chicken to fresh herbs and the luscious hot honey glaze that ties everything together. Each item adds dimension in taste, texture, or visual appeal, making your barbecue feast both exciting and satisfying.
- Boneless chicken thigh fillets (about 900g): These juicy pieces soak up the marinade beautifully and remain tender when grilled.
- Dried or fresh oregano (2 tsp dried or 1 tbsp fresh): Adds a fragrant herbaceous note that complements the smoky and sweet flavors.
- Garlic cloves (3, crushed): Provides a pungent punch that brightens the marinade and enriches the overall flavor.
- Olive oil (4 tbsp plus extra for oiling the barbecue): Keeps the chicken moist and helps crisp up the courgettes and halloumi on the grill.
- Halloumi (2 x 225g blocks): This firm, salty cheese is perfect for grilling and pairs wonderfully with the hot honey sauce.
- Courgettes (3, trimmed): Bring a fresh, slightly sweet and tender crunch that balances the rich chicken and cheese.
- Clear honey (300g): The star ingredient in the hot honey glaze, adding natural sweetness and helping create a sticky, caramelized finish.
- Hot pepper sauce (2 tbsp, like Frank’s): Provides controlled heat and a tangy kick that livens up the glaze.
- Cider vinegar (1 tbsp): Adds acidity to cut through the richness and enhance flavor complexity.
- Chilli flakes (1 tsp or to taste): Extra heat to balance the sweetness of the honey.
- Sea salt flakes: Used sparingly for seasoning and to highlight the sweet and spicy elements.
- Sliced spring onions: Fresh garnishing element providing crunch and mild onion flavor.
- Picked fresh oregano leaves: For finishing, adding a fresh green aroma and flavor.
How to Make Hot Honey Barbecue Chicken Thighs, Halloumi and Courgettes Platter Recipe
Step 1: Prepare the Hot Honey Sauce
Start by combining the honey, hot pepper sauce, cider vinegar, and chilli flakes with a pinch of sea salt in a small saucepan or microwave-safe bowl. Warm gently just until the honey liquefies and the ingredients meld. This luscious, sticky hot honey glaze will be the magic that ties this whole platter together. Once cooled slightly, store it in a jar—this sauce keeps beautifully for up to a month at room temperature, ready to drizzle whenever you want a burst of smoky heat and sweetness.
Step 2: Marinate the Chicken
Marinating is key for tender, flavorful chicken. Combine two tablespoons of the prepared hot honey sauce with oregano, crushed garlic, and olive oil, then toss in the chicken chunks. Coat everything evenly and chill in the fridge for at least two hours, or for even better flavor, up to two days. This step allows the chicken to soak up all those delicious savory, sweet, and spicy notes, guaranteeing every bite is bursting with flavor.
Step 3: Prep the Skewers
If you’re using wooden skewers, soak them in water for about 20 minutes to prevent burning on the grill. Then, thread the marinated chicken nuggets evenly across 6 or 12 skewers, packing them tightly for even cooking. For the courgettes, quarter the thinner ones lengthwise and cut thicker ones into long wedges before halving those to manageable sizes. You’ll skewer these on two parallel sticks so they won’t spin, making flipping on the grill a breeze.
Step 4: Season and Slice Halloumi
Slice the halloumi into thick slabs and season simply with freshly ground pepper—no salt needed since the cheese is naturally briny. This salty, squeaky cheese will develop a gorgeous golden crust when barbecued, creating an irresistible texture contrast to the tender chicken and courgettes.
Step 5: Grill Chicken and Glaze
Heat your barbecue to a good, hot temperature and oil the grill to stop sticking. Start with the chicken skewers, cooking them for 6 to 8 minutes each side until charred on the outside but not quite cooked through. Begin brushing the chicken with the reserved hot honey sauce and keep turning and glazing until the pieces are sticky, caramelized, and cooked perfectly through. This step creates a heady aroma and sticky coating that makes this chicken utterly addictive.
Step 6: Grill Courgettes and Halloumi
Next, brush courgettes and halloumi slices with the remaining olive oil and place them on the grill. The courgettes will need about 10 minutes to become nicely softened with grill marks, while halloumi takes only 2 to 3 minutes per side to achieve a crispy, golden exterior. Just before serving, give the courgettes a final brush of hot honey sauce for a sweet-spicy glaze that sings with the smoky barbecue flavor.
Step 7: Assemble the Platter
Transfer the grilled halloumi to a large serving platter and drizzle half of the remaining hot honey sauce over it, tossing lightly to coat every slice. Arrange the chicken skewers and courgette wedges alongside, with a bowl of the hot honey sauce on the side for extra drizzling. Garnish generously with sliced spring onions and fresh oregano leaves for a colorful and fragrant finish that looks as good as it tastes.
How to Serve Hot Honey Barbecue Chicken Thighs, Halloumi and Courgettes Platter Recipe
Garnishes
Fresh garnishes like sliced spring onions and picked oregano leaves add a burst of herbal brightness that contrasts beautifully with the smoky, sweet, and spicy flavors of the platter. A scattering of sea salt flakes just before serving can elevate the textures and deepen the flavor complexity.
Side Dishes
This platter is hearty and flavorful on its own, but pairing it with simple sides like a crisp green salad or fluffy couscous can round out the meal and provide refreshing contrast. A chilled yogurt dip or tzatziki would also complement the spicy-hot notes perfectly, balancing the heat and adding a cooling element.
Creative Ways to Present
For a fun, interactive meal, serve the chicken, courgettes, and halloumi with warm flatbreads or pitas allowing everyone to build their own little wraps. You could also offer an array of fresh herbs, pickled vegetables, and extra hot honey sauce in small bowls so guests can customize their portions. Presentation on a rustic wooden board with vibrant garnishes makes for an inviting feast that everyone will want to dig into.
Make Ahead and Storage
Storing Leftovers
Any leftover chicken, halloumi, or courgettes can be stored in airtight containers in the refrigerator for up to 2 days. Keeping extra hot honey sauce separated means you can always reheat and drizzle as needed without sogginess.
Freezing
You can freeze cooked chicken thigh skewers wrapped tightly in foil and placed in a freezer-safe bag for up to 1 month. Courgettes and halloumi are best enjoyed fresh as their textures change on freezing, but the sauce freezes well in small portions for future use.
Reheating
To reheat, gently warm the chicken in the oven or on a grill to avoid drying it out, brushing with hot honey sauce to restore its sticky glaze. Avoid microwaving if you want to keep that delicious charred taste and texture intact.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts will work, thighs remain juicier and better at soaking up the marinade, making the platter more flavorful and tender.
Is there a vegetarian option for this platter?
Absolutely! You can simply double up on the halloumi and add more grilled vegetables like peppers or mushrooms to keep it hearty and delicious.
How spicy is the hot honey sauce?
The heat level is moderate but can be adjusted by varying the amount of hot pepper sauce and chilli flakes to suit your taste.
Can I make the hot honey sauce without vinegar?
The cider vinegar adds balance and brightness, but if you need to avoid it, a splash of lemon juice can work as a substitute.
What type of barbecue setup works best?
Both charcoal and gas grills work wonderfully. Just make sure your grill is hot and well-oiled to get those beautiful char marks and caramelization.
Final Thoughts
There really is something special about the Hot Honey Barbecue Chicken Thighs, Halloumi and Courgettes Platter Recipe that brings people together with its joyful blend of flavors and textures. It’s a dish that shines on warm evenings or casual gatherings, inviting everyone to dig in, share, and savor the sticky, smoky goodness. Give this recipe a try and watch it quickly become your go-to barbecue favorite!
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Hot Honey Barbecue Chicken Thighs, Halloumi and Courgettes Platter Recipe
- Prep Time: 30 minutes (plus up to 2 days marinating)
- Cook Time: 30 minutes
- Total Time: 3 hours (including marinating and prep)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American-inspired barbecue
Description
This Hot Honey Barbecue Platter features tender marinated chicken thigh skewers glazed with a sweet and spicy hot honey sauce, served alongside charred courgettes and grilled halloumi cheese. Perfect for a summer cookout, the dish combines bold flavors and satisfying textures for a crowd-pleasing meal.
Ingredients
Chicken Marinade
- about 900g boneless chicken thigh fillets, each chopped into about 4 chunks
- 2 tsp dried oregano or 1 tbsp chopped fresh oregano
- 3 garlic cloves, crushed
- 2 tbsp hot honey sauce (recipe below)
- 2 tbsp olive oil
Hot Honey Sauce
- 300g clear honey
- 2 tbsp hot pepper sauce (such as Frank’s)
- 1 tbsp cider vinegar
- 1 tsp chilli flakes, or to taste
- Two pinches of sea salt flakes
To Grill
- 4 tbsp olive oil, plus extra for oiling the barbecue grill
- 2 x 225g blocks halloumi cheese
- 3 courgettes, trimmed
- Sea salt flakes
To Garnish
- Sliced spring onions
- Picked fresh oregano leaves
Instructions
- Prepare the hot honey sauce: Combine the honey, hot pepper sauce, cider vinegar, chilli flakes, and two pinches of sea salt in a small saucepan or microwave-safe bowl. Heat gently on the hob or in the microwave until the honey liquefies and all ingredients blend into a smooth sauce. Transfer to a jar and let it cool. The sauce can be kept at room temperature for up to a month.
- Marinate the chicken: Up to two days ahead or at least two hours before cooking, mix the chicken chunks with 2 tablespoons of the hot honey sauce, oregano, crushed garlic, and 2 tablespoons of olive oil. Toss well to coat and refrigerate. Reserve two-thirds of the remaining hot honey sauce in a bowl for serving, and set aside the rest for glazing while cooking.
- Prepare the skewers: If using wooden skewers, soak 10 long or 20 short skewers in water for about 20 minutes to prevent burning. Thread the marinated chicken chunks evenly onto 6 or 12 skewers, packing them tightly.
- Prepare courgettes and halloumi: Quarter narrower courgettes lengthwise and cut fatter ones into 6 long wedges, then halve into shorter pieces. Arrange courgette wedges like a raft and skewer horizontally at both ends with two parallel skewers to prevent spinning during grilling. Season with sea salt flakes. Thickly slice halloumi cheese and season with freshly ground black pepper.
- Grill the chicken: Heat the barbecue until hot and oil the grill. Place chicken skewers on the grill, cooking for 6-8 minutes on each side until charred but not fully cooked through. Glaze the chicken repeatedly with the reserved hot honey sauce, turning and brushing frequently until the chicken is cooked through and sticky.
- Grill the courgettes and halloumi: Brush courgettes and halloumi slices with olive oil. Grill courgettes for about 10 minutes, turning halfway, and halloumi slices for 2-3 minutes on each side depending on heat. Brush the courgettes once with hot honey sauce just before removing from the grill.
- Assemble and serve the platter: Transfer halloumi to a platter and pour half of the remaining hot honey sauce over the cheese, tossing to coat evenly. Add the cooked chicken skewers and courgettes to the platter. Serve with the bowl of hot honey sauce on the side for extra drizzling, garnished with sliced spring onions and fresh oregano leaves.
Notes
- Marinating the chicken ahead of time enhances flavor and tenderness.
- Soaking wooden skewers prevents them from burning on the grill.
- The dual skewer method for the courgettes ensures they stay stable while grilling.
- Halloumi is best grilled just until golden and heated through to maintain its texture.
- Adjust the amount of chilli flakes for desired heat level in the hot honey sauce.
- The hot honey sauce keeps well for up to one month stored in a jar at room temperature.
