Honey Sriracha Grilled Chicken Thighs

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Get ready for a flavor-packed meal with these Honey Sriracha Grilled Chicken Thighs. This recipe combines the sweet and spicy kick of honey and Sriracha with tender, juicy chicken thighs, making it perfect for your next barbecue or family dinner.

Ingredients for Honey Sriracha Grilled Chicken Thighs

Honey adds a natural sweetness and helps achieve that sticky, glazed finish on the chicken. Sriracha sauce brings the heat, giving the dish its signature spicy kick. Soy sauce contributes a savory depth and umami, balancing the sweetness of the honey. Apple cider vinegar adds a touch of acidity to cut through the sweetness and enhance the overall flavor. Garlic cloves, when minced, infuse the marinade with aromatic richness. Ground ginger provides a warm, slightly peppery undertone. Lastly, a sprinkle of black pepper adds a subtle heat and complexity.

Tips & Tricks

  • Let the chicken come to room temperature before grilling to ensure even cooking.
  • If the skin starts to char too quickly, move the thighs to a cooler part of the grill.
  • For extra heat, add a bit more Sriracha to the marinade.

Serving Suggestions

These chicken thighs pair wonderfully with a simple side of steamed jasmine rice and grilled vegetables like bell peppers and zucchini. For a refreshing contrast, consider serving with a cucumber salad dressed in rice vinegar.

Frequently Asked Questions

Can I use boneless chicken thighs?
Yes, boneless thighs work too. Just adjust the cooking time slightly as they may cook faster.
What if I don't have a grill?
You can use a grill pan on the stovetop or broil the chicken in the oven.

Honey Sriracha Grilled Chicken Thighs Recipe Walkthrough

Start by grabbing a medium bowl and whisk together your marinade ingredients: honey, Sriracha sauce, soy sauce, apple cider vinegar, minced garlic, ground ginger, and black pepper. Make sure everything is well combined, so the flavors meld beautifully.

Next, place your chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over them, ensuring each piece is well coated. Seal the bag or cover the dish, then pop it in the fridge. You'll want to let the chicken marinate for at least 2 hours, but overnight is even better for deeper flavor.

When you're ready to cook, preheat your grill to medium-high heat. This is key for achieving that perfect crispy skin. Remove the chicken from the marinade, letting any excess drip off, and give them a light sprinkle of salt to taste.

Place the chicken on the grill, skin-side down. Cook for about 6-8 minutes per side. You’re looking for cooked-through meat with crispy, slightly charred skin. Once done, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, keeping your chicken moist and flavorful.

Why You'll Love This Recipe

  • Sweet and spicy flavor balance that excites your taste buds.
  • Simple marinade that doubles as a glaze.
  • Perfect for grilling season, but can also be adapted for indoor cooking.
  • Uses common pantry ingredients with an Asian-inspired twist.

Ingredients

1/2 cup honey
1/4 cup Sriracha sauce
2 tbsp soy sauce
1 tbsp apple cider vinegar
2 garlic cloves, minced
1 tsp ground ginger
1/2 tsp black pepper
8 bone-in, skin-on chicken thighs
Salt to taste

Step-by-step Instructions

1. In a medium bowl, whisk together honey, Sriracha sauce, soy sauce, apple cider vinegar, minced garlic, ground ginger, and black pepper.
2. Place chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 2 hours, ideally overnight.
3. Preheat your grill to medium-high heat.
4. Remove chicken from marinade, allowing excess to drip off, and sprinkle with salt.
5. Place chicken on the grill, skin-side down, and cook for 6-8 minutes per side, or until the chicken is cooked through and the skin is crispy and slightly charred.
6. Remove from grill and let rest for 5 minutes before serving.

Ratings and Comments

Thank you for your rating!