Hot Honey BBQ Chicken Quesadillas

These hot honey BBQ chicken quesadillas deliver a perfect balance of spicy sweetness and smoky flavor that makes for a satisfying and quick meal. Juicy chicken tossed in tangy barbecue sauce and a touch of hot honey is layered with plenty of melty cheese and fresh cilantro inside large flour tortillas. Cooked right on a griddle, they come out crispy and golden with a burst of bold flavors in every bite. This dish works beautifully for a casual weeknight dinner, outdoor grilling, or camping trips where you want something easy but impressive.

I first discovered hot honey at a family picnic when paired with grilled chicken and became obsessed instantly. Now, every summer this quesadilla is the highlight of our outdoor cookouts and always disappears fast.

Ingredients

• Cooking oil of choice: keeps food from sticking and helps with crisping choose high smoke point oils like avocado or canola for best results
• Boneless skinless chicken thighs or breasts: provide juicy, tender protein. Fresh chicken packs the most flavor
• Kosher salt and pepper: for essential seasoning flaky salt works great for even distribution
• BBQ seasoning blend: adds a smoky savory layer with a hint of sweetness pick a blend you really enjoy
• BBQ sauce: brings tanginess and a caramelized finish use a quality smoky sauce for depth
• Hot honey: provides a sweet and fiery contrast look for real honey and adjust amount to taste
• Large burrito size flour tortillas: hold all the filling without tearing fresher bakery tortillas tend to crisp up better
• Shredded cheese: melts beautifully Monterey Jack, cheddar, mozzarella, or a blend delivers gooey richness
• Chopped cilantro: adds a fresh herby brightness select bunches with bright green leaves and no wilt
• Optional toppings: like sour cream or jalapeños let everyone customize their plate with cooling creaminess or extra heat

Instructions

Preheat the Griddle:

Set your Blackstone griddle to medium heat and allow it to fully warm up. This step ensures even cooking for the chicken and helps the tortillas crisp perfectly without sticking.

Season and Cook the Chicken:

Drizzle cooking oil over the griddle surface then add the chicken pieces. Sprinkle generously with kosher salt, pepper, and BBQ seasoning blend. Allow the chicken to cook for about six minutes, stirring occasionally with spatulas to ensure all pieces develop a golden color and absorb the flavors well.

Sauce the Chicken:

Pour BBQ sauce and hot honey over the cooked chicken. Stir everything together and let it cook for approximately two more minutes so the sauce thickens and coats the chicken thoroughly. Remove the chicken from the griddle and scrape the surface clean to prevent burning during the next steps. Reduce griddle heat to medium low.

Assemble the Quesadillas:

Lightly oil the griddle again and spread out the flour tortillas. Sprinkle half of the shredded cheese on one side of each tortilla. Pile the chicken evenly over the cheese, then drizzle a little more BBQ sauce and hot honey for extra flavor. Add chopped cilantro if using, and finish by topping with the remaining cheese.

Fold and Grill:

Fold the empty half of each tortilla over the filling, creating a half moon shape. Cook each quesadilla for one to two minutes on each side until the tortilla is golden and crisp and the cheese inside has melted completely.

Serve and Top:

Transfer the quesadillas off the griddle. Slice into wedges and serve immediately with optional toppings such as sour cream or jalapeño slices for a cool or spicy kick.

The hot honey is my secret weapon in this recipe. The first time I tried it was at a backyard cookout with my brother. We ended up drizzling it on everything and now it’s a staple anytime we fire up the griddle. My kids even ask for extra on their slices.

Storage Tips

Store leftover quesadilla wedges in an airtight container in the fridge where they stay good for two days. Reheat on the griddle or in a skillet to bring back the crispiness. Avoid microwaving since it makes tortillas soggy. For longer storage, freeze cooled quesadillas in a zip top bag for up to one month.

Ingredient Substitutions

Use rotisserie chicken to save time and effort. Swap your favorite shredded cheese such as cheddar jack or mozzarella for different melt and flavor profiles. Replace hot honey with regular honey mixed with a dash of hot sauce if you cannot find the specialty version.

Serving Suggestions

Pair these quesadillas with a fresh side salad or some grilled corn for a balanced meal. They are fantastic with dips like ranch or extra BBQ sauce for added savoriness. For a brunch twist, top with a fried egg and sprinkle scallions for a fresh contrast.

These quesadillas are an easy crowd pleaser and perfect for grilling season. They crisp beautifully on a griddle and are endlessly customizable.

Common Recipe Questions

→ What cheese works best for melting?

Cheddar, Monterey Jack, or a Mexican cheese blend melt beautifully and complement BBQ flavors well.

→ Can I use chicken breasts instead of thighs?

Yes, both boneless skinless chicken thighs and breasts work well; thighs offer juiciness while breasts are leaner.

→ How do I get crispy tortillas on the griddle?

Preheat the griddle, lightly oil it, and cook quesadillas on medium to medium-low heat until the tortillas turn golden and crisp.

→ What’s the best way to drizzle BBQ sauce and hot honey?

Use a spoon or squeeze bottle to evenly drizzle sauce and honey before and after assembling for balanced flavor and moisture.

→ What toppings pair well with these quesadillas?

Sour cream adds coolness, sliced jalapeños bring heat, and fresh cilantro provides a bright, herby lift.

→ Can these be made ahead for camping trips?

Yes, grill and prepare chicken beforehand, then assemble and crisp quesadillas onsite for fresh, melty results.