Honey Sriracha Grilled Chicken Thighs (Printable)

Chicken thighs marinated in honey and sriracha, grilled to juicy, caramelized perfection with zesty garnishes.

# What You 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 (optional)

11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges for serving

# How-To:

01 - In a medium bowl, whisk together honey, sriracha sauce, soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until smooth.
02 - Pat the chicken thighs dry with paper towels and place them in a large resealable plastic bag or shallow dish.
03 - Pour the marinade over the chicken, coating each piece thoroughly. Seal or cover and refrigerate for at least 1 hour, up to 8 hours.
04 - Preheat grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken thighs from marinade and allow excess to drip off. Reserve 1/4 cup marinade for basting while grilling.
06 - Place chicken thighs on grill and cook for 6–8 minutes per side, basting occasionally with reserved marinade. Grill until caramelized and internal temperature reaches 165°F.
07 - Transfer cooked chicken to a plate and let rest 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges as desired.

# Expert Tips:

01 -
  • This glaze turns golden and caramelized, clinging to every bite for a seriously addicting finish.
  • The chicken stays juicy and flavorful thanks to the marinade, which balances spicy heat with honey sweetness — it quickly became my go-to for casual backyard dinners.
02 -
  • If you don’t oil the grates thoroughly, the sweet marinade will stick — and you’ll lose those glorious grill marks.
  • Reserving some untouched marinade for basting is crucial; it makes the flavor extra bold and prevents cross contamination.
03 -
  • Let your chicken rest after grilling so juices redistribute — the difference in tenderness is noticeable.
  • Lightly toast your sesame seeds for garnish; it’s a tiny step that brings extra warmth and crunch.
Return