Honey Sriracha Grilled Chicken

# Needed Ingredients:

→ Chicken

01 - 8 boneless, skinless chicken thighs (about 2 pounds)

→ Marinade

02 - 1/3 cup honey

03 - 1/4 cup sriracha sauce

04 - 2 tablespoons low-sodium soy sauce or tamari

05 - 2 tablespoons rice vinegar

06 - 2 tablespoons olive oil

07 - 4 cloves garlic, minced

08 - 1 tablespoon freshly grated ginger

09 - 1/2 teaspoon freshly ground black pepper

10 - 1/2 teaspoon kosher salt

→ Garnish

11 - 2 tablespoons chopped fresh cilantro

12 - 1 tablespoon toasted sesame seeds

13 - Lime wedges, for serving

# Directions:

01 - Whisk honey, sriracha, soy sauce, rice vinegar, olive oil, minced garlic, ginger, black pepper, and salt in a medium mixing bowl until fully blended.

02 - Pat chicken thighs dry with paper towels. Place them in a resealable bag or shallow dish. Pour marinade over chicken, ensuring thorough coverage. Seal and refrigerate for 1 to 8 hours.

03 - Set grill to medium-high heat, approximately 400°F. Lightly oil the grates to minimize sticking.

04 - Remove chicken from marinade. Allow excess marinade to drip off and reserve 1/4 cup of marinade for basting.

05 - Grill thighs for 6 to 8 minutes per side, occasionally basting with reserved marinade. Cook until deeply caramelized and internal temperature reaches 165°F.

06 - Transfer chicken to a plate. Let rest for 5 minutes. Garnish with cilantro, toasted sesame seeds, and lime wedges as desired.

# Expert Hints:

01 -

The chicken stays juicy and caramelizes perfectly every single time—it's like hitting the grilling jackpot.
The marinade's balance of sweet, spicy, and tangy keeps you coming back for more, and leftovers taste even better the next day.

02 -

Skipping the drying step makes the chicken steam instead of sear—learned that the hard way on a rainy grill day.
Letting the marinade sit for longer transforms the flavor dramatically; overnight gives the chicken a hint of candied spice.

03 -