Honey Sriracha Grilled Chicken

# What You Need:

→ Chicken

01 - 8 boneless, skinless chicken thighs (approximately 2 lb)

→ Marinade

02 - 1/3 cup honey

03 - 1/4 cup sriracha sauce

04 - 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)

05 - 2 tablespoons rice vinegar

06 - 2 tablespoons olive oil

07 - 4 cloves garlic, minced

08 - 1 tablespoon grated fresh ginger

09 - 1/2 teaspoon freshly ground black pepper

10 - 1/2 teaspoon kosher salt

→ Garnish

11 - 2 tablespoons chopped fresh cilantro

12 - 1 tablespoon toasted sesame seeds

13 - Lime wedges, for serving

# Step-by-step guide:

01 - In a medium mixing bowl, whisk honey, sriracha, low-sodium soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until thoroughly combined.

02 - Pat chicken thighs dry with paper towels. Place in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken and coat evenly. Seal and refrigerate for a minimum of 1 hour and up to 8 hours.

03 - Preheat grill to medium-high heat (400°F). Lightly oil grill grates to prevent sticking.

04 - Remove chicken thighs from marinade, allowing excess to drip off. Reserve 1/4 cup of marinade for basting.

05 - Grill chicken thighs for 6 to 8 minutes per side, occasionally basting with reserved marinade. Grill until caramelized and internal temperature reaches 165°F.

06 - Transfer grilled chicken to a plate; let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and serve with lime wedges as desired.

# Expert Tips:

01 -

This marinade packs an addictive balance of sweet, tangy, and heat that makes the chicken irresistible.
The thighs turn beautifully caramelized and juicy with minimal effort, making you look like a grill master every time.

02 -

If you forget to pat the chicken dry, it won't brown as beautifully, and you'll lose that signature char.
Letting the chicken rest after grilling keeps it juicy; skipping this step may leave it dry.

03 -