Juicy chicken thighs marinated in honey sriracha, grilled for smoky, sweet, and spicy flavor. Easy summer favorite.
# 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 for gluten-free)
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon freshly grated 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
# Directions:
01 - Whisk together honey, sriracha, soy sauce, rice vinegar, olive oil, garlic, ginger, black pepper, and salt in a medium mixing bowl until fully blended.
02 - Blot chicken thighs thoroughly with paper towels. Arrange in a large resealable plastic bag or shallow marinating dish.
03 - Pour marinade over the chicken, turning to coat each piece evenly. Seal and refrigerate for a minimum of 1 hour or up to 8 hours for full flavor infusion.
04 - Bring grill to medium-high heat (approximately 400°F). Lightly oil grates to reduce sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Reserve 1/4 cup marinade for basting.
06 - Place chicken thighs on the grill and cook for 6 to 8 minutes per side, occasionally basting with reserved marinade. Grill until caramelized and the internal temperature reaches 165°F.
07 - Transfer grilled chicken to a plate and rest for 5 minutes. Garnish as desired with chopped cilantro, toasted sesame seeds, and lime wedges.
