I first made these Blackstone Hot Honey BBQ Chicken Quesadillas on a busy weeknight when the family wanted something fast, sticky, and satisfying. The combo of smoky BBQ, sticky hot honey, melty cheese, and crisp griddle tortillas turns a simple chicken dinner into a handheld favorite. If you already like sweet heat and easy griddle cooking, this riff goes well with other comfort plates like honey BBQ chicken and rice for a full meal.

Why you’ll love this dish

This recipe delivers bold flavor with almost no fuss. It cooks quickly on a hot griddle, uses affordable pantry staples, and scales easily for a crowd. The hot honey gives just enough heat to balance the sweet BBQ glaze, while shredded cheese and crisped tortillas provide that craveable texture contrast. Make it for a weeknight dinner, a game-day spread, or a casual weekend cookout when you want something both simple and showy.

"Sticky, smoky, and cheesy all at once. We made these for movie night and couldn’t stop eating them."

Preparing Blackstone Hot Honey BBQ Chicken Quesadillas

Step-by-step overview:

• Season and cook the chicken on a preheated griddle until nearly done.
• Toss the chicken with BBQ sauce and hot honey to glaze.
• Clean the griddle, then assemble quesadillas on the flat top with cheese, chicken, and optional cilantro.
• Crisp each quesadilla a minute or two per side until golden and the cheese is melted.
  This sequence keeps things moving so the chicken stays juicy and the tortillas come out perfectly crisp.

What you’ll need

• Cooking oil of choice (vegetable oil, canola, or avocado oil work well)
• 1 pound boneless, skinless chicken thighs or chicken breasts (thighs are more forgiving on the griddle)
• Kosher salt and freshly ground black pepper
• BBQ seasoning blend (or smoked paprika plus garlic powder and brown sugar)
• 3 tablespoons BBQ sauce, plus more to drizzle
• 2 tablespoons hot honey, plus more to drizzle
• 4 large burrito size flour tortillas
• 3 cups shredded cheese of choice (cheddar, Monterey Jack, or a blend)
• 1/2 cup chopped cilantro, optional
  Optional toppings: sour cream, sliced jalapenos

Notes and substitutions:

• Use breasts if you prefer leaner meat; slice thin so they cook quickly.
• For a vegetarian option, substitute cooked black beans and roasted peppers for the chicken.
• If you do not have hot honey, stir a teaspoon of chili garlic sauce into regular honey.

Directions to follow

1. Preheat the griddle to medium heat. Add a thin layer of cooking oil so the surface is glossy.
2. Put the chicken on the griddle. Season with kosher salt, pepper, and BBQ seasoning. Cook for about 6 minutes, turning and mixing a few times with spatulas so pieces sear evenly.
3. Pour the 3 tablespoons of BBQ sauce and 2 tablespoons of hot honey over the chicken. Stir and cook 2 more minutes until the glaze is sticky and warmed through.
4. Remove the chicken from the griddle. Scrape the surface clean and lower the heat to medium-low. Add a little more oil to prevent sticking.
5. Lay the tortillas flat on the griddle. On one half of each tortilla, sprinkle about half of the cheese. Top with the glazed chicken, then drizzle a touch more BBQ sauce and hot honey. Add cilantro if using, then cover with the remaining cheese.
6. Fold the empty side of each tortilla over the filled side. Cook each quesadilla 1 to 2 minutes per side until the cheese melts and the tortillas are crisped to your liking. Use a spatula to press gently as they cook for even contact with the griddle.
7. Remove and let rest 30 seconds, then slice into wedges. Serve with sour cream and sliced jalapenos if desired.

How to plate and pair

Serve quesadilla wedges stacked on a warmed plate for a restaurant feel. Add a small ramekin of sour cream for dipping and scatter extra cilantro for color. For side dishes, consider a crisp slaw, grilled corn salad, or simple lime rice. If you want another tasty hot honey match for brunch or a side, try the hot honey chicken biscuits recipe for more sweet heat inspiration.

Storage and reheating tips

Refrigerate leftovers within two hours in an airtight container. Store in the fridge for up to four days. To reheat, warm slices in a skillet over medium-low heat so the tortilla crisps again and the cheese remelts, about 2 to 3 minutes per side. You can also reheat on a baking sheet at 350°F until warmed through, about 8 to 10 minutes. To freeze, wrap individual quesadilla wedges tightly in plastic wrap and place in a freezer bag for up to two months. Thaw overnight in the fridge and reheat using the skillet method.

Food safety note: Cook chicken to an internal temperature of 165°F. Use a probe thermometer for accuracy, especially when using mixed pieces.

Pro chef tips

• Use thighs for juicier results; if using breasts, slice them thinly across the grain so they cook fast and stay tender.
• Hot griddle searing creates the best crust. Make sure the surface is hot before you add the chicken.
• Shred cheese finely so it melts quickly and evenly. A mix of cheddar and Monterey Jack gives great flavor and stretch.
• If the tortillas brown too fast before the cheese melts, lower the heat a little and cover the pan with a lid for 30 seconds to trap heat.
• Clean the griddle between the chicken and quesadilla steps so burned bits do not transfer flavor.

Creative twists

• Swap the chicken for shredded rotisserie chicken saved from another meal for a faster assembly.
• Make a barbecue pineapple version by adding thin pineapple slices to the filling for a sweet acid contrast.
• For a smoky heat, use chipotle hot honey or add a pinch of smoked paprika to the glaze.
• Turn these into tacos by chopping the finished quesadillas and serving in warmed corn tortillas with extra cilantro and lime.
• Make a vegetarian version with roasted sweet potato, black beans, and caramelized onions.

Common questions

How long does this recipe take from start to finish?

Active cook time is about 12 to 14 minutes on the griddle plus a few minutes to assemble. From fridge to table you can expect roughly 20 to 25 minutes.

Can I use chicken breasts instead of thighs?

Yes. Slice breasts thin so they cook quickly. Keep an eye on cook time to avoid drying them out and use the thermometer target of 165°F.

How spicy will the hot honey make these?

Hot honey adds a warm kick but not overwhelming heat. Adjust by adding more or less hot honey to the glaze, or omit the extra drizzle on the finished quesadillas for a milder bite.

Can I prep the chicken ahead of time?

You can cook and glaze the chicken earlier in the day and refrigerate. Rewarm briefly on the griddle before assembling so the cheese melts properly.

What’s the best cheese for these quesadillas?

A blend of cheddar for flavor and Monterey Jack for meltability is ideal. Pepper Jack adds extra spice if you want more heat.

Are these safe to freeze?

Yes. Wrap individual slices tightly and freeze up to two months. Thaw overnight in the refrigerator and reheat in a skillet for best texture.

Print