Sweet N Spicy Grilled Chicken (Print Version)
Honey-chili marinated chicken thighs grilled to juicy, sweet-and-spicy perfection for any occasion.
# What You Need:
→ Chicken
01 - 8 bone-in, skinless chicken thighs (about 2.6 lbs)
→ Marinade
02 - 3 tablespoons honey
03 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
04 - 1 tablespoon olive oil
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon Sriracha or other hot sauce
07 - 2 garlic cloves, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt
→ Garnish
12 - 2 tablespoons chopped fresh cilantro
13 - Lime wedges, for serving
# How-To Steps:
01 - In a large mixing bowl, whisk together the honey, soy sauce, olive oil, apple cider vinegar, Sriracha, minced garlic, smoked paprika, chili powder, black pepper, and salt until fully combined and smooth.
02 - Add the chicken thighs to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat your gas or charcoal grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates using a folded paper towel dipped in oil to prevent sticking.
04 - Remove the chicken thighs from the marinade, allowing any excess to drip off. Place them skin-side down on the grill and cook for 7 to 10 minutes per side, until the internal temperature reaches 165°F and the juices run clear when pierced.
05 - Transfer the grilled chicken to a platter and let rest for 3 to 5 minutes to allow the juices to redistribute. Garnish generously with chopped fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The honey and sriracha marinade creates a sticky caramelized crust that is downright addictive without needing any special equipment beyond a grill.
- Bone in thighs are forgiving and nearly impossible to overcook, which means even your first attempt will turn out beautifully.
02 -
- If you rush the marinade time you will still get decent chicken but you will miss the depth that makes this recipe unforgettable.
- Watch the grill like a hawk during the last few minutes because honey goes from beautifully caramelized to acrid burnt in seconds.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade because excess surface moisture blocks the flavors from penetrating.
- Baste the chicken with reserved marinade during the first flip only and never in the final three minutes to avoid cross contamination.