Juicy chicken thighs marinated in honey sriracha, then grilled for sweet, spicy flavor and perfect caramelization.
# 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 grated fresh 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, thoroughly whisk honey, sriracha sauce, soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until the mixture is uniform.
02 - Pat chicken thighs dry with paper towels, then place them in a large resealable bag or shallow marinating dish.
03 - Pour marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 1 hour and up to 8 hours.
04 - Preheat grill to medium-high (approximately 400°F). Lightly oil the cooking grates to prevent sticking.
05 - Remove chicken from the marinade, allowing excess marinade to drip off. Reserve 1/4 cup of marinade for basting.
06 - Place chicken thighs on the grill and cook for 6–8 minutes per side, basting occasionally with reserved marinade, until caramelized and internal temperature reaches 165°F.
07 - Transfer cooked chicken to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired.
