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Honey Sriracha Grilled Chicken Thighs Recipe with Easy Mango Avocado Salsa

honey sriracha grilled chicken thighs - featured image
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A flavorful and juicy grilled chicken thigh recipe featuring a sweet and spicy honey sriracha marinade paired with a fresh mango avocado salsa. Perfect for quick meals and outdoor gatherings.

Ingredients

Scale
  • 2 pounds chicken thighs (bone-in, skin-on preferred)
  • 3 tablespoons honey (raw honey preferred)
  • 2 tablespoons sriracha sauce (adjust to heat preference)
  • 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 large ripe mango, diced
  • 1 large ripe avocado, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh lime juice (for salsa)
  • Pinch of salt (for salsa)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together honey, sriracha sauce, soy sauce, minced garlic, fresh lime juice, olive oil, salt, and black pepper until well combined and slightly thickened (about 5 minutes).
  2. Marinate the chicken: Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 30 minutes, ideally 2-4 hours.
  3. Preheat the grill: Heat grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking (allow 10 minutes to preheat).
  4. Grill the chicken: Remove chicken from marinade, letting excess drip off. Place thighs skin-side down on the grill. Grill for 7-8 minutes per side until skin is crispy and charred in spots. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Total grilling time about 15-20 minutes.
  5. Rest the chicken: Transfer grilled chicken to a plate and let rest for 5 minutes to redistribute juices.
  6. Make the mango avocado salsa: While chicken grills, combine diced mango, avocado, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt in a bowl. Gently toss to mix without mashing avocado (prep time about 10 minutes).
  7. Serve: Plate grilled chicken thighs and top each with a generous spoonful of mango avocado salsa. Serve with extra lime wedges.

Notes

Marinate chicken for at least 30 minutes, ideally 2-4 hours for best flavor. Pat chicken dry before grilling to crisp skin. Use medium-high heat to avoid burning. Brush reserved marinade on chicken during last 2 minutes for extra glaze but watch for burning. Rest chicken after grilling for juicy results. Prepare salsa gently to keep avocado chunks intact. Salsa can be made ahead but add avocado and lime juice just before serving to prevent browning. For gluten-free, use tamari or coconut aminos instead of soy sauce. Oven-bake option: bake at 425°F for 25-30 minutes if no grill available.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, mango avocado salsa, spicy sweet chicken, summer grilling, easy chicken recipe, gluten-free chicken

Find it online: https://evabakery.com/honey-sriracha-grilled-chicken-thighs-recipe-with-easy-mango-avocado-salsa/