Description
Deliciously sweet and spicy chicken thighs glazed with honey and sriracha, perfect for grilling.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 1/4 cup honey (85 grams)
- 2 to 3 tablespoons sriracha
- 3 tablespoons soy sauce or tamari (45 ml)
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil (15 ml)
- Optional: pinch of red pepper flakes for extra heat
- Optional: fresh chopped cilantro for garnish
Instructions
- Pat dry the chicken thighs with paper towels.
- In a medium bowl, whisk together honey, sriracha, soy sauce or tamari, minced garlic, rice vinegar, smoked paprika, black pepper, and olive oil to make the marinade.
- Place the chicken thighs in a large resealable bag or shallow dish and pour half of the glaze over them.
- Massage the marinade into the chicken to coat evenly and refrigerate for at least 30 minutes, ideally up to 2 hours.
- Preheat the grill to medium heat, about 350°F to 375°F (175°C to 190°C).
- Remove the chicken from the marinade and place skin-side down on the grill. Cook for 6-7 minutes per side until the skin is crisp and the internal temperature reaches 165°F (74°C).
- During the last 5 minutes of grilling, generously brush the reserved glaze on the chicken.
- Transfer the chicken to a plate and let it rest for 5 minutes before serving.
Notes
For more flavor, marinate the chicken overnight. Adjust sriracha for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 400
- Sugar: 12g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg