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Flavorful Honey Sriracha Grilled Chicken Thighs

honey sriracha grilled chicken thighs - featured image

Juicy, charred chicken thighs glazed with a sticky, spicy-sweet honey sriracha sauce, perfect for quick weeknight dinners or weekend cookouts.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon freshly cracked black pepper
  • Olive oil or neutral oil for grilling

Instructions

  1. In a medium bowl, whisk together honey, sriracha sauce, soy sauce, olive oil, garlic powder, smoked paprika, and black pepper until thick but spreadable.
  2. Pat chicken thighs dry with paper towels. Add chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
  4. Place chicken thighs skin-side down on the grill. Close lid and cook for 6-8 minutes without moving to get grill marks.
  5. Flip chicken and baste skin with reserved glaze. Continue grilling for another 6-8 minutes, basting every 2-3 minutes. Use an instant-read thermometer to ensure internal temperature reaches 165°F.
  6. Brush chicken with a final layer of glaze, transfer to a plate, and let rest for 5 minutes before serving.

Notes

Pat chicken dry before marinating for crispy skin. Brush glaze in layers while grilling to avoid burning. Use a spray bottle of water to manage flare-ups. Let chicken rest after grilling to lock in juices. For gluten-free, substitute soy sauce with tamari. Oven baking alternative: bake at 425°F for 25-30 minutes, then broil 2-3 minutes.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, spicy sweet chicken, easy grilled chicken, summer BBQ recipe