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Honey Sriracha Grilled Chicken Thighs

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A quick and easy grilled chicken thigh recipe featuring a sweet and spicy honey sriracha glaze with crispy skin, perfect for dinner or BBQs.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon olive oil
  • Ground black pepper, to taste
  • Optional garnish: chopped green onions or toasted sesame seeds

Instructions

  1. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  2. In a medium bowl, whisk together honey, sriracha, soy sauce, minced garlic, rice vinegar, and olive oil until smooth.
  3. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  4. Preheat grill or grill pan to medium-high heat (around 400°F). If using a grill pan indoors, lightly oil it to prevent sticking.
  5. Place chicken skin-side down on the grill and cook without moving for 7-9 minutes until skin is golden brown and crispy.
  6. Flip the chicken thighs and grill for another 6-8 minutes until the glaze is sticky and caramelized.
  7. Check doneness with a meat thermometer; internal temperature should reach 165°F (74°C). If no thermometer, cut into thickest part to ensure juices run clear.
  8. Remove chicken from heat and let rest for 5 minutes to redistribute juices.
  9. Garnish with chopped green onions or toasted sesame seeds before serving.

Notes

Patting the chicken dry before marinating is crucial for crispy skin. Avoid marinating longer than 2 hours to prevent skin breakdown. Watch the glaze carefully to prevent burning, and use indirect heat if needed to finish cooking. If no grill is available, bake at 425°F for 35-40 minutes on a wire rack, flipping halfway.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, crispy chicken skin, sweet and spicy chicken, easy dinner, BBQ chicken

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