Tender, juicy chicken thighs grilled in sweet and spicy honey sriracha marinade for bold, caramelized flavor.
# Ingredients:
→ 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
# Directions:
01 - Combine honey, sriracha sauce, soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and salt in a mixing bowl. Whisk until thoroughly blended.
02 - Dry chicken thighs using paper towels. Place in a resealable plastic bag or shallow dish. Pour marinade over chicken, coat evenly, seal, and refrigerate for a minimum of 1 hour and up to 8 hours.
03 - Set grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to reduce sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Reserve 1/4 cup marinade for basting during grilling.
05 - Place chicken thighs on the grill. Cook for 6 to 8 minutes per side, basting occasionally with reserved marinade, until caramelized and the internal temperature reaches 165°F.
06 - Transfer cooked chicken to a plate and rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges before serving.
