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Honey Sriracha Glazed Grilled Chicken Thighs

honey sriracha glazed grilled chicken thighs - featured image
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A quick and easy recipe featuring juicy bone-in, skin-on chicken thighs glazed with a sticky, sweet-spicy honey sriracha sauce, perfect for casual gatherings and weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1/4 cup honey (85g), preferably mild and runny like Clover
  • 2 tablespoons sriracha sauce (30ml), adjust to taste
  • 2 tablespoons soy sauce (30ml), low sodium preferred
  • 2 cloves garlic, minced fresh
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon sesame oil (5ml), optional
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon salt, for seasoning chicken

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin crisp up. Season both sides generously with salt and freshly cracked black pepper. (5 minutes)
  2. In a medium mixing bowl, whisk together honey, sriracha, soy sauce, minced garlic, rice vinegar, and sesame oil until smooth and combined. Set aside about 1/4 cup (60ml) of this glaze for serving later. (5 minutes)
  3. Heat your grill to medium-high, around 375°F (190°C). If using a grill pan, preheat over medium-high heat with a small drizzle of oil. (10 minutes)
  4. Place chicken thighs skin-side down on the grill. Let them sear without moving for about 5-7 minutes, until the skin is golden and crispy. (7 minutes)
  5. Turn the thighs over using tongs. Brush the grilled side generously with the honey sriracha glaze. Continue grilling for another 5 minutes. (5 minutes)
  6. Flip the thighs once more, skin-side up. Brush with more glaze. Close the grill lid and cook for an additional 5-7 minutes, or until internal temperature reaches 165°F (74°C). The glaze should be sticky and caramelized but not burnt. (7 minutes)
  7. Remove chicken from grill and let rest for 5 minutes to lock in juices. Serve with reserved glaze on the side for extra dipping. (5 minutes)

Notes

Pat chicken dry before seasoning to ensure crispy skin. Apply glaze only after flipping to prevent burning. Use indirect heat for final cooking to avoid flare-ups. Keep a spray bottle of water handy to control flames. Let chicken rest after grilling to lock in juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. Adjust sriracha amount to control heat level.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, spicy chicken recipe, easy dinner, barbecue chicken, sweet and spicy glaze

Find it online: https://grubella.com/honey-sriracha-glazed-grilled-chicken-thighs-easy-spicy-dinner-recipe/