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Flavorful Honey Sriracha Grilled Chicken Thighs with Crispy Char

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This recipe features bone-in, skin-on chicken thighs grilled to perfection with a sticky, spicy honey sriracha glaze that creates a crispy char and juicy interior. Quick and easy to prepare, it’s perfect for any occasion and a crowd-pleaser.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 1/4 cup honey (85g)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (low sodium recommended)
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the marinade by whisking together honey, sriracha sauce, soy sauce, minced garlic, rice vinegar, sesame oil, black pepper, and salt in a mixing bowl until smooth and pourable.
  2. Pat the chicken thighs dry with paper towels to help the skin crisp up.
  3. Place the chicken thighs in a large zip-top bag or shallow dish, pour the marinade over, and turn to coat evenly. Seal and refrigerate for at least 1 hour, up to 6 hours.
  4. Preheat the grill to medium-high heat (375–400°F / 190–204°C). For charcoal, let the coals ash over; for gas, preheat and oil the grate.
  5. Remove chicken from marinade, letting excess drip off and reserving marinade for basting.
  6. Place chicken thighs skin-side down on the grill. Close the lid and cook for 7-8 minutes until the skin develops a deep golden-brown char but does not burn.
  7. Flip the chicken and brush with reserved marinade. Grill with lid closed for another 7-10 minutes, basting once more halfway through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
  8. Transfer grilled chicken to a foil-lined tray and let rest for 5 minutes to allow juices to redistribute.
  9. Serve warm, spooning any extra glaze over the thighs and garnish with chopped green onions or sesame seeds if desired.

Notes

Pat chicken dry before marinating to ensure crispy skin. Watch the grill closely to avoid burning due to honey’s caramelization. Use two-zone grilling if possible to manage flare-ups. Rest chicken after grilling to keep it juicy. For gluten-free, substitute soy sauce with tamari. Boneless skin-on thighs can be used but reduce grilling time to 10-12 minutes to avoid drying out.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, crispy chicken, spicy chicken recipe, easy chicken marinade, backyard BBQ, summer grilling

Find it online: https://merrymorsel.com/flavorful-honey-sriracha-grilled-chicken-thighs-perfect-crispy-char-recipe/