Sweet, spicy, and smoky chicken thighs—perfect for warm-weather outdoor grilling or easy weeknight meals.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 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
# How to Make It:
01 - Whisk together honey, sriracha, soy sauce, rice vinegar, olive oil, garlic, ginger, black pepper, and kosher salt in a medium mixing bowl until fully incorporated.
02 - Pat chicken thighs dry using paper towels. Place them in a large resealable bag or a shallow dish.
03 - Pour marinade over the chicken, coating each piece thoroughly. Seal and refrigerate for at least 1 hour and up to 8 hours for optimal flavor development.
04 - Set grill to medium-high heat, approximately 400°F. Oil the grates lightly to minimize sticking.
05 - Remove chicken from marinade and allow excess to drip off. Reserve 1/4 cup of marinade in a separate bowl for basting during grilling.
06 - Place chicken thighs on the grill and cook for 6 to 8 minutes per side, basting with the reserved marinade. Grill until deeply caramelized and the internal temperature registers 165°F.
07 - Transfer grilled chicken to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.
