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Honey Sriracha Grilled Chicken Thighs

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A quick and easy grilled chicken thigh recipe featuring a sticky, sweet, and spicy honey sriracha glaze that caramelizes beautifully for juicy, flavorful results.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900 g)
  • ⅓ cup honey (mild, runny, preferably wildflower honey)
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • Juice of half a lime
  • Freshly cracked ground black pepper, to taste
  • Kosher salt, to taste
  • Olive oil or neutral oil, for grilling
  • Optional: 1 teaspoon red pepper flakes for extra heat
  • Optional: Fresh cilantro or green onions for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin get crispy. Season both sides lightly with salt and pepper. (5 minutes)
  2. In a medium bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, and lime juice. Adjust sriracha amount to taste. (5 minutes)
  3. Add the chicken thighs to the bowl and toss to coat evenly. Marinate for at least 15 minutes at room temperature or up to 1 hour in the fridge. (15-60 minutes)
  4. Preheat grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking. (10 minutes)
  5. Place chicken thighs skin-side down on the grill. Cook for 5-7 minutes without moving to get a good sear.
  6. Flip the chicken and brush generously with the honey sriracha glaze. Grill for another 5-7 minutes, brushing with more glaze every 2 minutes, until internal temperature reaches 165°F (74°C). (12-15 minutes)
  7. Remove chicken from grill and let rest for 5 minutes to allow juices to redistribute and glaze to set. (5 minutes)
  8. Garnish with chopped cilantro or sliced green onions if desired. Serve hot.

Notes

Dry the chicken skin thoroughly before grilling for crispiness. Brush multiple layers of glaze gradually to build sticky coating without burning. Use a meat thermometer to ensure chicken reaches 165°F internal temperature. If flare-ups occur, move chicken to indirect heat. Rest chicken after grilling to let juices redistribute and glaze set. For indoor cooking, use a grill pan or cast-iron skillet over medium-high heat.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, sticky chicken glaze, spicy sweet chicken, easy chicken recipe, summer grilling

Find it online: https://evabakery.com/honey-sriracha-grilled-chicken-thighs-recipe-easy-sticky-glaze-guide/