Sweet and Spicy Grilled Chicken (Printable)

Honey-marinated chicken thighs grilled to juicy perfection with a sweet and spicy chili glaze.

# 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 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 gas or charcoal grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates using a folded paper towel dipped in oil to prevent sticking.
04 - Remove the chicken thighs from the marinade, allowing any excess to drip off. Place them on the preheated grill and cook for 7 to 10 minutes per side, or 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 platter and let rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The honey Sriracha combo creates a sticky caramelized crust that makes everyone lick their fingers without shame.
  • Bone in thighs are nearly impossible to overcook, so even your first attempt will turn out juicy and tender.
  • It comes together with pantry staples you probably already have sitting around.
02 -
  • If you rush the marinade and skip the full hour, the flavor will sit only on the surface and taste one dimensional.
  • Letting the chicken come to room temperature for fifteen minutes before grilling helps it cook evenly and prevents a raw center.
03 -
  • Use an instant read thermometer instead of guessing, hitting exactly 75 degrees Celsius means juicy chicken every single time.
  • Reserve a spoonful of marinade before adding the raw chicken and brush it on in the last two minutes of grilling for an extra sticky glaze.

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