Honey Sriracha Grilled Chicken (Printable)

Marinated chicken thighs grilled with honey and sriracha for bold, sweet and spicy flavor.

# What You'll Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (about 2 lbs)

→ 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

# Directions:

01 - In a medium-sized mixing bowl, whisk together honey, sriracha, soy sauce or tamari, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until thoroughly blended.
02 - Pat the chicken thighs dry with paper towels. Place them in a large resealable plastic bag or shallow dish.
03 - Pour the marinade over the chicken thighs, ensuring each piece is evenly coated. Seal or cover, then refrigerate and marinate for at least 1 hour and up to 8 hours.
04 - Heat the grill to medium-high (around 400°F). Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from the marinade, letting excess drip off. Reserve 1/4 cup of the marinade for basting.
06 - Place chicken thighs on the grill and cook for 6 to 8 minutes per side, basting occasionally with the reserved marinade, until caramelized and the internal temperature reaches 165°F.
07 - Transfer cooked chicken thighs to a serving platter. Allow to rest for 5 minutes. Garnish with fresh cilantro, toasted sesame seeds, and lime wedges if desired.

# Expert Advice:

01 -
  • The honey and sriracha marinade creates an irresistibly sticky glaze that always draws compliments.
  • This recipe adapts easily—adjust the heat or add a fresh citrus squeeze for your own twist.
02 -
  • Skipping the pat-dry step can make your marinade watery and prevent good caramelization—trust me, it happened more than once.
  • Reserving a bit of marinade for basting mid-grill gives you that glossy, flavorful crust without burning the honey.
03 -
  • Let the chicken rest after grilling to keep juices inside instead of spilling on the plate.
  • Baste only during the last minutes to prevent burning—honey goes from sweet to bitter fast if left too long.
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