Sweet Spicy Grilled Chicken Thighs (Printable)
Honey-marinated chicken thighs grilled to smoky, caramelized perfection with a sweet and fiery kick.
# 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
# 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 a gas or charcoal grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates 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 reaches 165°F and juices run clear.
05 - Transfer the grilled chicken to a platter and let rest for 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The honey caramelizes on the grill and creates a sticky glaze that rivals any restaurant version.
- Bone in thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
02 -
- If the honey starts burning too fast on your grill, move the chicken to a cooler spot and close the lid so it finishes cooking with indirect heat instead.
- Letting the chicken come to room temperature for 15 minutes before grilling ensures even cooking and prevents a raw center.
03 -
- Reserve two tablespoons of marinade before adding the chicken and brush it on during the last minute of grilling for an extra layer of sticky glaze.
- A digital instant read thermometer is the single tool that will take your chicken from good to perfect every single time.