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Flavorful Honey Sriracha Grilled Chicken Thighs

honey sriracha grilled chicken thighs - featured image
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Juicy grilled chicken thighs coated with a sticky, sweet, and spicy honey sriracha glaze that caramelizes perfectly on the grill for a crowd-pleasing meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1/4 cup honey (85 grams)
  • 2 to 3 tablespoons sriracha (adjust to heat preference)
  • 3 tablespoons soy sauce or tamari (45 ml)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil (15 ml)
  • Optional: pinch of red pepper flakes for extra heat
  • Optional: fresh chopped cilantro for garnish

Instructions

  1. Pat dry the chicken thighs with paper towels to ensure crispy skin and better glaze adhesion.
  2. In a medium bowl, whisk together honey, sriracha, soy sauce or tamari, minced garlic, rice vinegar, smoked paprika, black pepper, and olive oil to make the marinade.
  3. Place the chicken thighs in a large resealable bag or shallow dish and pour half of the glaze over them. Massage the marinade into the chicken to coat evenly. Refrigerate for at least 30 minutes, ideally up to 2 hours.
  4. Preheat the grill to medium heat, about 350°F to 375°F (175°C to 190°C). Lightly oil the grill grates to prevent sticking.
  5. Remove the chicken from the marinade and place skin-side down on the grill. Cook for 6-7 minutes per side, turning once, until the skin is crisp and the internal temperature reaches 165°F (74°C). Watch for flare-ups due to the glaze’s sugar content.
  6. During the last 5 minutes of grilling, brush the reserved glaze generously on the chicken every 1-2 minutes to build a shiny, sticky coating without burning.
  7. Transfer the chicken to a plate and let rest for 5 minutes before serving to seal in juices and allow the glaze to set.

Notes

Pat chicken dry before marinating for crispier skin. Apply glaze in thin layers near the end of cooking to avoid burning. Control flare-ups by moving chicken to indirect heat if needed. Use tamari for gluten-free version. The glaze can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, sticky glaze chicken, spicy grilled chicken, easy chicken recipe, summer barbecue, gluten-free chicken

Find it online: https://sofiaspice.com/flavorful-honey-sriracha-grilled-chicken-thighs-recipe-easy-sticky-glaze/