Sweet Spicy Grilled Chicken Thighs (Printer-friendly)
Honey-chili marinated chicken thighs grilled to juicy, caramelized perfection with sweet heat.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skinless chicken thighs (about 2.6 lbs)
→ 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
# How To Make It:
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 fully combined and smooth.
02 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat your gas or charcoal grill to medium-high heat (approximately 400°F). Lightly oil the grill grates using a paper towel dipped in oil to prevent the chicken from sticking.
04 - Remove the chicken thighs from the marinade, allowing any excess to drip off. Place them on the hot grill and cook for 7 to 10 minutes per side, until the internal temperature reaches 165°F when measured with an instant-read thermometer and the juices run clear.
05 - Transfer the grilled chicken to a serving 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 for squeezing over the top.
# Expert Hints:
01 -
- The honey caramelizes on the grill and creates a sticky crust that is downright addictive.
- Bone in thighs stay incredibly juicy even if you get distracted and overcook them by a minute or two.
- You probably have every single marinade ingredient in your kitchen right now.
02 -
- If you rush the marinating time under one hour the flavor will sit on the surface instead of soaking into the meat.
- Letting the chicken rest after grilling is not optional because cutting too early sends all the juices onto your cutting board.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade so the flavors absorb instead of sliding off surface moisture.
- Brush a thin layer of oil on the chicken right before grilling for an extra insurance policy against sticking.