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Flavorful Honey Sriracha Grilled Chicken Thighs

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Juicy, tender chicken thighs grilled with a sticky, sweet, and spicy honey sriracha glaze that balances smoky char with a perfect kick of heat.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup (85g) honey
  • 3 tablespoons (45ml) sriracha sauce
  • 2 tablespoons (30ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) rice vinegar
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • Freshly cracked black pepper to taste

Instructions

  1. Prepare the marinade by whisking together honey, sriracha, soy sauce, rice vinegar, olive oil, minced garlic, and black pepper in a mixing bowl until glossy and well combined.
  2. Place chicken thighs in a shallow dish or zip-top bag and pour marinade over them, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Preheat grill to medium-high heat (about 400°F / 200°C). Clean and oil the grates lightly to prevent sticking.
  4. Grill chicken thighs skin-side down for 7-8 minutes per side, brushing with reserved marinade every 5 minutes. Watch for flare-ups and move chicken if flames get too high.
  5. Check for doneness with a meat thermometer; internal temperature should reach 165°F (74°C). The skin should be caramelized and sticky with a nice char.
  6. Remove chicken from grill and let rest for 5 minutes before serving.

Notes

Manage grill heat carefully to avoid burning the honey glaze. Brush glaze gradually during grilling to build a sticky coating. Bone-in, skin-on thighs provide juicier, more flavorful results. For gluten-free, substitute soy sauce with tamari. Oven-baking option: roast at 425°F (220°C) for 25-30 minutes on a wire rack, brushing with glaze halfway through.

Nutrition

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

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