Sweet Spicy Grilled Chicken Thighs (Printable Version)
Honey-chili marinated chicken thighs grilled to juicy, caramelized perfection with bold sweet-heat flavor.
# What You Need:
→ Chicken
01 - 8 bone-in, skinless chicken thighs (about 2.6 lb)
→ Marinade
02 - 3 tablespoons honey
03 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
04 - 1 tablespoon olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Sriracha or preferred hot sauce
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges for serving
# How to Make It:
01 - In a large mixing bowl, whisk together the honey, soy sauce, olive oil, apple cider vinegar, Sriracha, minced garlic, smoked paprika, chili powder, black pepper, and salt until fully combined and smooth.
02 - Add the chicken thighs to the bowl and toss thoroughly to coat every piece evenly. Cover tightly and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Set your gas or charcoal grill to medium-high heat. Lightly oil the grates to prevent sticking and allow the grill to reach optimal temperature.
04 - Remove the chicken thighs from the marinade, allowing excess to drip off. Place them on the hot grill and cook for 7 to 10 minutes per side, until the internal temperature registers 165°F on an instant-read thermometer and juices run clear.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to redistribute juices. Garnish generously with chopped fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The honey and sriracha combination creates a sticky caramelized crust that people genuinely lose their minds over.
- Bone in thighs are forgiving and stay juicy even if you get distracted chatting with guests.
02 -
- If you rush the marinade time you will taste flat chicken and wonder what went wrong so plan ahead.
- Letting the chicken come to room temperature for fifteen minutes before grilling ensures even cooking throughout.
03 -
- Reserve a couple tablespoons of marinade before adding the raw chicken and brush it on during the last two minutes of grilling for an extra sticky finish.
- An instant read thermometer is the single tool that stands between you and dry overcooked chicken so use it without shame.