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Flavorful Honey-Sriracha Grilled Chicken Thighs Recipe for Crispy Char

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This recipe features juicy, tender chicken thighs grilled to crispy perfection with a sticky honey-sriracha glaze that balances sweet and heat. Perfect for quick weeknight dinners or weekend barbecues.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • Salt and black pepper, to taste
  • 3 tablespoons honey (local raw honey preferred)
  • 2 tablespoons sriracha sauce (adjust to heat preference)
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon vegetable oil or canola oil
  • Optional garnishes: chopped fresh cilantro or green onions, sesame seeds

Instructions

  1. Prepare the marinade by whisking together honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger, and vegetable oil in a medium bowl.
  2. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper.
  3. Toss the chicken thighs in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  4. Preheat the grill to medium-high heat (about 10 minutes). For charcoal grills, wait until coals are covered with gray ash. Oil the grill grates lightly to prevent sticking.
  5. Place the chicken thighs skin-side down on the grill. Cook undisturbed for 6-8 minutes to develop a crispy char.
  6. Flip the chicken and grill the other side for another 6-8 minutes, brushing with reserved marinade once or twice during cooking.
  7. Monitor for flare-ups and move chicken to cooler parts of the grill if skin browns too quickly.
  8. Check for doneness by ensuring the internal temperature reaches 165°F (74°C) or juices run clear.
  9. Remove chicken from grill and let rest for 5 minutes to redistribute juices.
  10. Garnish with chopped cilantro or green onions and sesame seeds before serving.

Notes

Pat chicken dry before marinating for crispy skin. Use a two-zone grill setup to manage heat and avoid flare-ups. Brush extra marinade on in the last few minutes to prevent burning. Let chicken rest after grilling for juicy tenderness. Can be cooked in a grill pan or cast-iron skillet if no grill is available. For air fryer, cook at 400°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, crispy chicken, summer barbecue, easy chicken recipe, sweet and spicy chicken

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