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Honey Sriracha Grilled Chicken Thighs

honey sriracha grilled chicken thighs - featured image
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A quick and easy grilled chicken recipe featuring a sticky honey sriracha glaze with a perfect balance of sweet and heat, ideal for gatherings and weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • ⅓ cup (113 g) honey (wildflower recommended)
  • 3 tablespoons sriracha sauce (adjust to taste)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • Salt and black pepper to taste

Instructions

  1. Pat chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
  2. In a medium mixing bowl, whisk together honey, sriracha, soy sauce, garlic powder, smoked paprika, olive oil, and lime juice until smooth and glossy.
  3. Place chicken thighs in a large resealable bag or shallow dish and pour in the marinade. Massage marinade into chicken to coat well. Refrigerate for at least 30 minutes, ideally 1-2 hours (minimum 15 minutes if short on time).
  4. Preheat grill to medium-high heat (about 400°F / 204°C). Lightly oil the grill grates to prevent sticking.
  5. Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes without moving to develop crispy, caramelized skin.
  6. Flip chicken and grill for another 6-7 minutes.
  7. Reserve about ¼ cup (60 ml) of marinade before grilling. During the last 3-4 minutes, brush chicken thighs generously with reserved glaze, flipping and brushing again until sticky and shiny. Watch carefully to avoid flare-ups or burning.
  8. Check doneness with a meat thermometer; internal temperature should reach 165°F (74°C). If no thermometer, cut into thickest part to ensure juices run clear.
  9. Remove chicken from grill and let rest for 5 minutes to lock in juices and set glaze.
  10. Serve warm, optionally with grilled vegetables or a crisp salad.

Notes

Pat chicken dry before marinating for crispier skin. Apply glaze only in the last few minutes to prevent burning. Use indirect heat if flare-ups occur. Marinate no longer than 8 hours to avoid texture breakdown from lime juice acidity. Can bake at 425°F (220°C) for 25-30 minutes with glaze broiled last 5 minutes if no grill available.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, sticky glaze chicken, spicy honey chicken, easy grilled chicken, backyard BBQ chicken

Find it online: https://oracooks.com/honey-sriracha-grilled-chicken-thighs-recipe-easy-sticky-glaze-chicken/