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Flavorful Honey Sriracha Grilled Chicken Thighs

honey sriracha grilled chicken thighs - featured image

Juicy, sticky grilled chicken thighs glazed with a sweet and spicy honey sriracha marinade, perfect for an easy and satisfying dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1/4 cup (85 grams) pure honey
  • 2 tablespoons (30 ml) sriracha sauce
  • 3 tablespoons (45 ml) soy sauce (low-sodium recommended)
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) sesame oil (optional)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Instructions

  1. Prepare the marinade by whisking together honey, sriracha, soy sauce, minced garlic, rice vinegar, sesame oil, black pepper, and salt in a medium mixing bowl.
  2. Pat the chicken thighs dry with paper towels. Place them in a large zip-top bag or bowl and pour the marinade over, ensuring each piece is well coated. Seal and refrigerate for at least 2 hours, ideally overnight (8-12 hours).
  3. Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.
  4. Remove chicken from marinade, letting excess drip off. Place thighs skin-side down on the grill. Grill for 6-7 minutes per side, turning once, until skin is crisp and internal temperature reaches 165°F (74°C).
  5. Transfer grilled chicken to a platter and let rest for 5 minutes before serving.

Notes

Pat chicken dry before marinating to help skin crisp. Marinate at least 2 hours, preferably overnight. Manage grill heat to avoid burning the honey glaze. Flip chicken only once. Let rest before serving for juicy meat. Use a spray bottle to control flare-ups. For indoor cooking, bake at 425°F (220°C) for 25-30 minutes and broil 2-3 minutes to crisp skin.

Nutrition

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