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Sticky Honey Sriracha Grilled Chicken Thighs

sticky honey sriracha grilled chicken thighs - featured image
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A flavorful and easy grilled chicken thigh recipe featuring a sticky honey and sriracha glaze that caramelizes beautifully for a perfect balance of sweet and heat.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 3 lbs or 1.4 kg)
  • 1/4 cup (85 g) honey
  • 2 tablespoons (30 ml) sriracha sauce
  • 3 tablespoons (45 ml) soy sauce (low sodium recommended)
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon (2 g) ground ginger
  • 1/2 teaspoon (1 g) freshly ground black pepper
  • 2 tablespoons (30 ml) vegetable oil
  • Optional: chopped green onions or toasted sesame seeds for garnish

Instructions

  1. Prepare the marinade by whisking together honey, sriracha sauce, soy sauce, minced garlic, fresh lime juice, ground ginger, black pepper, and vegetable oil in a medium mixing bowl. This should take about 5 minutes until thick and glossy.
  2. Pat the chicken thighs dry with paper towels to ensure crisp skin. Add the chicken to the marinade bowl and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally 1 hour.
  3. Preheat the grill to medium-high heat, around 400°F (200°C). Lightly oil the grill grates to prevent sticking.
  4. Place chicken thighs skin side down on the grill. Cook for 6-8 minutes without moving to develop grill marks and caramelization. Flip carefully and cook the other side for 6-7 minutes.
  5. During the last 3 minutes of grilling, brush extra marinade over the chicken thighs to build the sticky glaze. Total grilling time is about 15 minutes.
  6. Check for doneness using a meat thermometer; the internal temperature should reach 165°F (74°C). If unavailable, cut into the thickest part to ensure juices run clear.
  7. Transfer the chicken to a plate or tray and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
  8. Serve immediately, garnished with chopped green onions or toasted sesame seeds if desired.

Notes

Patting chicken dry before marinating ensures crispy skin. Use tongs gently to avoid piercing the meat and losing juices. Adjust sriracha to taste for desired heat level. Keep a spray bottle of water handy to control flare-ups due to sugary glaze. Resting chicken after grilling keeps it juicy. If no grill is available, bake at 425°F (220°C) for 25-30 minutes and broil for last 3 minutes to caramelize glaze.

Nutrition

Keywords: grilled chicken thighs, honey sriracha chicken, sticky chicken, easy grilled chicken, summer grilling, sweet and spicy chicken

Find it online: https://coracooks.com/sticky-honey-sriracha-grilled-chicken-thighs-recipe-easy-perfect-flavorful-meal/