This fermented garlic-honey barbecue chicken is a flavour-packed dish that balances sweetness, savoury depth, and gentle heat. The slow fermentation of garlic in honey creates a complex base that transforms into a glossy, irresistible barbecue sauce, perfect for juicy grilled chicken.

Why You’ll Love This Recipe

This recipe delivers big flavour with simple techniques. The garlic-honey fermentation is beginner-friendly and adds a unique richness you can’t get from ordinary sauces. The chicken turns out tender and smoky, coated in a sticky glaze that’s sweet, savoury, and lightly spicy. It’s ideal for outdoor grilling, special weekend meals, or impressing guests with something a little different.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the fermented garlic honey:

8 garlic cloves, peeled and lightly smashed
1/2 cup (125 mL) amber honey

For the barbecue sauce:

3 tbsp (45 mL) fermented garlic-honey mixture
3 tbsp (45 mL) unseasoned rice vinegar
2 tbsp (30 mL) gochujang hot pepper paste
1 tbsp (15 mL) soy sauce

For the chicken:

1 whole chicken, 3 1/2 lb (1.6 kg)
1 1/2 tsp (7 mL) fine sea salt

Directions

At least one week before cooking, add the garlic and honey to a clean glass jar with a tight-fitting lid. Stir thoroughly to remove any trapped air, ensuring the garlic is fully coated. Seal and leave at room temperature. Once daily, open the lid briefly to release built-up gases, reseal, and gently rotate the jar. After several days, bubbles will appear and the honey will thin to a maple syrup-like consistency with a strong garlic aroma.
To prepare the sauce, measure 3 tablespoons of the fermented garlic-honey mixture into a small saucepan. Add the rice vinegar, gochujang, and soy sauce. Bring to a boil over medium heat, then reduce to a simmer. Cook for 3 to 4 minutes, stirring occasionally, until slightly thickened. Strain and discard the garlic solids. Set the sauce aside.
Cut the chicken into 8 pieces. Remove the breasts with wings attached, then cut each breast diagonally into two even pieces. Separate the legs and cut between the thigh and drumstick. Season all pieces evenly with salt and let rest at room temperature for 30 minutes.
Prepare the grill for indirect cooking by heating one side to medium-high and leaving the other side off. Clean and lightly oil the grates.
Place the chicken over direct heat and grill, turning frequently, until golden brown on all sides, about 5 to 7 minutes. Move the chicken to indirect heat, close the lid, and cook for 18 to 20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
Open the lid, baste the chicken generously with the sauce, and continue grilling while turning as needed until the internal temperature reaches 165°F (74°C), about 7 to 10 minutes more. Transfer to a serving platter and drizzle with the remaining sauce before serving.

Servings and timing

Servings: 4
Fermentation time: 7 days
Active prep time: 25 minutes
Cooking time: 30 to 35 minutes
Total time (excluding fermentation): about 1 hour

Variations

Use bone-in chicken thighs only for extra juiciness and faster prep.
Add 1 teaspoon smoked paprika to the sauce for a deeper smoky flavour.
Replace gochujang with mild chili paste if you prefer less heat.
Finish the chicken with a squeeze of fresh lemon juice for brightness.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 325°F (165°C) until warmed through. Brush with a little extra sauce to prevent drying out.

FAQs

Can I use store-bought garlic honey instead of fermenting my own?

Fermenting your own is recommended, as it develops a deeper, more complex flavour than standard garlic-infused honey.

Is the fermentation safe?

Yes, as long as the garlic remains fully submerged in honey and the jar is released of gas daily, it is safe and commonly practiced.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (205°C) until the chicken reaches an internal temperature of 165°F (74°C), brushing with sauce near the end.

How spicy is this recipe?

It has a mild to medium heat level, which can be adjusted by reducing or increasing the gochujang.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared up to 3 days in advance and stored in the refrigerator.

What cut of chicken works best?

Bone-in, skin-on pieces work best for moisture and flavour, but boneless cuts can also be used with shorter cooking time.

Does the honey taste overly sweet?

No, fermentation mellows the sweetness and balances it with savoury garlic notes.

Can I use this sauce on other meats?

Yes, it works well with grilled turkey, lamb, or roasted vegetables.

How do I know the fermentation is ready?

The honey will be thinner, bubbly, and strongly aromatic with garlic.

Can I double the recipe?

Yes, simply double all ingredients and ferment in a larger jar, ensuring the garlic stays fully submerged.

Conclusion

Fermented garlic-honey barbecue chicken is a rewarding recipe that combines simple ingredients with bold, layered flavours. With a little patience during fermentation, you’ll be rewarded with a sauce that elevates grilled chicken into something truly memorable and satisfying.