Sriracha-marinated chicken thighs grilled to caramelized perfection with hints of honey, garlic, and ginger.
# What You’ll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (approximately 2 lbs)
→ 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, finely minced
08 - 1 tablespoon grated fresh 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
# Method:
01 - Combine honey, sriracha, soy sauce, rice vinegar, olive oil, garlic, ginger, black pepper, and kosher salt in a mixing bowl. Whisk until fully integrated.
02 - Pat chicken thighs dry with paper towels. Place into a resealable bag or shallow dish. Pour marinade over chicken, ensuring thorough coating. Seal and refrigerate between 1 and 8 hours.
03 - Preheat grill to medium-high heat, reaching approximately 400°F. Lightly oil grates to prevent sticking.
04 - Extract chicken from marinade and allow excess to drip off. Reserve 1/4 cup marinade for basting.
05 - Grill chicken thighs for 6 to 8 minutes per side, basting with reserved marinade until caramelized and cooked to an internal temperature of 165°F.
06 - Transfer grilled chicken to a plate. Rest for 5 minutes. Finish with cilantro, toasted sesame seeds, and lime wedges as desired.
