Honey Sriracha Grilled Chicken Thighs (Print Version)

Juicy chicken thighs marinated with honey and sriracha, then grilled until caramelized and flavorful.

# What You'll Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2 pounds)

→ Marinade

02 - 1/3 cup honey
03 - 1/4 cup sriracha sauce
04 - 2 tablespoons low-sodium soy sauce or tamari
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon freshly grated ginger
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt

→ Garnish

11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges, for serving

# How to Make It:

01 - In a medium mixing bowl, whisk together honey, sriracha sauce, low-sodium soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until thoroughly combined.
02 - Pat chicken thighs dry using paper towels and place them in a large resealable plastic bag or shallow dish.
03 - Pour marinade evenly over chicken, ensuring all pieces are coated. Seal the bag or cover the dish, then refrigerate for a minimum of 1 hour and up to 8 hours.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil grates to prevent sticking.
05 - Remove chicken thighs from marinade, allowing excess to drip off. Reserve 1/4 cup of marinade for basting and set aside.
06 - Grill chicken thighs for 6 to 8 minutes on each side, basting occasionally with the reserved marinade. Cook until caramelized and internal temperature reaches 165°F.
07 - Transfer chicken to a serving plate and allow to rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.

# Additional Tips::

01 -
  • The glaze is that dreamy mix of sweet, heat, and tang most people try to recreate but rarely nail on the first try.
  • I finally found a chicken recipe that manages to be both outrageously flavorful and lightning-fast to prep.
02 -
  • Skipping the step of drying the chicken leaves too much extra liquid, which prevents a good sear and caramelization.
  • Reserving a bit of marinade for basting at the end makes every bite stickier and more flavorful without risking raw chicken juices on your finished meal.
03 -
  • Be patient and let the grill preheat fully; a hot grate gives you confident caramelization instead of sad sticking.
  • Use tongs to flip gently so you don't tear that beautifully lacquered crust.
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