Honey Sriracha Grilled Chicken (Printable)

Marinated honey sriracha chicken thighs grilled for sweet, spicy flavor. Ideal for summer gatherings.

# What You'll Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 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, for serving

# How-To:

01 - Whisk honey, sriracha, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt in a medium mixing bowl until fully combined.
02 - Pat chicken thighs dry with paper towels and place in a large resealable plastic bag or a shallow glass dish.
03 - Pour marinade over chicken thighs, turning to coat all surfaces evenly. Seal and refrigerate for at least 1 hour and up to 8 hours.
04 - Set grill to medium-high heat (approximately 400°F). Lightly oil grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off, and reserve 1/4 cup of marinade for basting.
06 - Place chicken thighs on preheated grill. Cook 6 to 8 minutes per side, occasionally basting with reserved marinade, until caramelized and internal temperature reaches 165°F.
07 - Transfer grilled chicken to a plate and rest for 5 minutes. Garnish with cilantro, sesame seeds, and lime wedges if desired.

# Expert Tips:

01 -
  • The marinade transforms everyday chicken into something deeply flavorful, and you’ll want to spoon it over everything.
  • This recipe is fast to prep and easy to scale for a crowd, which saved me on nights when guests multiplied without warning.
02 -
  • Don’t skip patting the chicken dry: I learned the hard way that wet thighs steam instead of grill and won’t caramelize.
  • Reserving some marinade for basting is a game changer — just make sure it’s set aside before the chicken goes in.
03 -
  • Oil the grill grates right before cooking — otherwise, the thighs stick and tear.
  • Use a probe thermometer for perfect doneness; guessing often leads to overdone chicken.
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