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Flavorful Honey Sriracha Grilled Chicken Thighs

honey sriracha grilled chicken thighs - featured image
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Juicy chicken thighs grilled to perfection with a sticky, sweet, and spicy honey sriracha glaze that caramelizes beautifully for a crowd-pleasing summer BBQ dish.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup (85g) honey
  • 2 tablespoons (30ml) sriracha sauce
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) olive oil
  • Freshly cracked black pepper, to taste
  • Optional garnish: chopped green onions or toasted sesame seeds

Instructions

  1. Rinse the chicken thighs and pat them dry thoroughly with paper towels to ensure crispy skin. (Approx. 5 minutes)
  2. In a mixing bowl, whisk together honey, sriracha, minced garlic, soy sauce, rice vinegar, olive oil, and freshly cracked black pepper to create the marinade.
  3. Add the chicken thighs to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours. Avoid marinating longer than 4 hours to prevent texture changes.
  4. Preheat the grill to medium-high heat (375–400°F / 190–204°C). Lightly oil the grill grates to prevent sticking.
  5. Place chicken thighs skin-side down on the grill. Cook undisturbed for 6-8 minutes until the skin crisps and grill marks form. Flip carefully using tongs.
  6. Brush the chicken generously with the reserved marinade every few minutes while grilling the other side. Grill for a total of 20-25 minutes, flipping and basting occasionally. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
  7. For the last 2-3 minutes, move the chicken to direct heat and baste one final time to caramelize the glaze into a sticky coating. Watch closely to avoid burning.
  8. Remove chicken from the grill and let rest for 5 minutes to lock in juices. Garnish with chopped green onions or toasted sesame seeds if desired.

Notes

Pat chicken dry before marinating for crispy skin. Avoid marinating longer than 4 hours to prevent meat texture changes. Control flare-ups caused by honey by keeping a spray bottle of water nearby or moving chicken to cooler grill zones. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest after grilling to keep it juicy. For indoor cooking, use a grill pan or broiler and watch glaze carefully to avoid burning.

Nutrition

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

Find it online: https://zorbmeal.com/flavorful-honey-sriracha-grilled-chicken-thighs-recipe-for-perfect-caramelized-glaze/