Sweet Spicy Grilled Chicken Thighs (Printable Version)
Honey-marinated chicken thighs grilled to juicy perfection with a bold sweet and spicy chili glaze.
# 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 each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Set your gas or charcoal grill to medium-high heat. Lightly oil the grates using a folded paper towel dipped in vegetable oil to prevent sticking.
04 - Remove the chicken thighs from the marinade, allowing excess to drip off. Place them on the hot grill and cook for 7 to 10 minutes per side, until the internal temperature registers 165°F on 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 with chopped fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The sticky caramelized edges you get from that honey soaked marinade hitting a hot grill grate will ruin you for plain chicken forever.
- It genuinely takes fifteen minutes of hands on work, which means more time with a cold drink while the fridge does the real magic.
02 -
- If you rush the marinade time you will still get decent chicken but you will miss the depth that makes people remember this dish three months later.
- Letting the chicken come to room temperature for about fifteen minutes before grilling ensures more even cooking and fewer cold spots in the center.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade because excess moisture creates a barrier that prevents the flavors from penetrating.
- Reserve a spoonful of marinade before it touches raw chicken and brush it on during the last minute of grilling for an extra layer of lacquered finish.