Juicy chicken thighs marinated in honey-sriracha, grilled for sweet, spicy, caramelized flavor
# What You 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 for gluten-free option)
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 (optional)
12 - 1 tablespoon toasted sesame seeds (optional)
13 - Lime wedges, for serving (optional)
# Directions:
01 - Combine honey, sriracha, soy sauce, rice vinegar, olive oil, garlic, ginger, black pepper, and kosher salt in a medium mixing bowl. Whisk until the marinade is smooth and well blended.
02 - Pat chicken thighs dry with paper towels. Arrange them in a large resealable plastic bag or a shallow dish suitable for marinating.
03 - Pour the prepared marinade over the chicken thighs, ensuring every piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, up to 8 hours for enhanced flavor infusion.
04 - Preheat the grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken thighs from the marinade, allowing excess marinade to drip off. Reserve 1/4 cup of the marinade for basting during the grilling process.
06 - Place chicken thighs directly on the grill and cook for 6 to 8 minutes per side. Baste periodically with the reserved marinade. Continue grilling until the thighs are deeply caramelized and reach an internal temperature of 165°F.
07 - Transfer grilled chicken thighs to a plate and allow them to rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired. Serve promptly.
