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Honey Sriracha Grilled Chicken Thighs

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Sticky, sweet, and spicy grilled chicken thighs with a bold honey-sriracha glaze that locks in juiciness and flavor. Perfect for quick weeknight dinners or backyard barbecues.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (boneless optional, adjust cooking time)
  • 1/4 cup (85g) honey (raw or wildflower preferred)
  • 3 tablespoons (45ml) sriracha sauce
  • 2 tablespoons (30ml) low sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5g) freshly grated ginger
  • 2 cloves garlic, minced
  • Freshly cracked black pepper, to taste
  • Optional garnish: toasted sesame seeds and chopped green onions

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper.
  2. Marinate the chicken: Pat chicken thighs dry with paper towels. Place in a shallow dish or zip-top bag and pour half of the marinade over. Coat each piece well. Refrigerate for at least 30 minutes, ideally 2 hours.
  3. Preheat the grill to medium-high heat (about 400°F). If using charcoal, wait until coals are glowing red with light ash.
  4. Grill the chicken skin-side down for 5-7 minutes per side, turning once. Use tongs to flip gently and watch for flare-ups.
  5. During the last 5 minutes, brush the reserved marinade generously over the chicken, flipping and glazing several times to build a sticky, caramelized coating.
  6. Check doneness: Chicken should reach an internal temperature of 165°F. Use a meat thermometer or pierce the thickest part to ensure juices run clear.
  7. Rest the chicken for 5 minutes after removing from the grill to redistribute juices.
  8. Garnish with toasted sesame seeds and chopped green onions before serving.

Notes

Pat chicken skin dry for crispy edges. Use indirect heat after searing to avoid burning glaze. Apply glaze near the end to prevent sugar burn. Watch for flare-ups due to sugary glaze and keep a spray bottle of water handy. Rest chicken before serving for juiciness. Can bake at 425°F for 20-25 minutes if no grill is available.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, sticky glaze chicken, spicy sweet chicken, barbecue chicken, easy chicken recipe

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