Sweet Spicy Grilled Chicken Thighs (Print Version)

Juicy chicken thighs glazed with honey and chilies, grilled to smoky, caramelized perfection.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skinless chicken thighs (about 2.6 lb)

→ 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

# Directions:

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 thoroughly combined.
02 - Add the chicken thighs to the marinade and toss to coat evenly on all sides. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 375–400°F). Lightly oil the grates using a paper towel dipped in vegetable oil to prevent the chicken from sticking.
04 - Remove the chicken thighs from the marinade, allowing excess to drip off. Place them on the hot grill and cook for 7–10 minutes per side, until the internal temperature reaches 165°F when measured with an instant-read thermometer and juices run clear.
05 - Transfer the grilled chicken to a platter and let it rest for 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 combination creates a sticky caramelized crust that is downright addictive.
  • Bone-in thighs stay incredibly juicy even if you accidentally leave them on the grill a minute too long.
  • Everything comes together with pantry staples you probably already have on hand.
02 -
  • If the honey marinade drips too much you will get flare-ups so tap off the excess before placing chicken on the grill.
  • An instant-read thermometer is your best friend here because visual cues alone can fool you with dark marinades.
03 -
  • Marinate overnight in a zip-top bag for the most even flavor distribution and easy cleanup.
  • Let the chicken sit at room temperature for 15 minutes before grilling so it cooks more evenly from edge to center.

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