Honey Sriracha Grilled Chicken

# What You 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

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

# How To Make It:

01 - Whisk together honey, sriracha sauce, soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt in a medium mixing bowl until fully integrated.

02 - Pat chicken thighs dry using paper towels. Place chicken in a large resealable plastic bag or shallow dish. Pour marinade over the chicken, ensuring thorough coating. Seal and refrigerate for a minimum of 1 hour and up to 8 hours.

03 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil grill grates to prevent sticking.

04 - Remove chicken from marinade and allow excess marinade to drip off. Reserve 1/4 cup of marinade for basting. Grill chicken thighs for 6 to 8 minutes per side, occasionally basting with reserved marinade, until caramelized and the internal temperature reaches 165°F.

05 - Transfer grilled chicken thighs to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges, if desired.

# Expert Advice:

01 -

The marinade is so easy, but it makes the chicken impossibly juicy and flavorful.
You can dial the spicy kick up or down, so even heat-shy friends ask for seconds.

02 -

If you crowd the grill, you’ll steam the chicken instead of caramelizing it — patience pays off.
Using leftover marinade for basting gives deeper flavor, but only if you’ve set some aside before marinating.

03 -