Sweet Spicy Grilled Chicken Thighs (Printable Version)
Honey-chili marinated chicken thighs grilled to juicy, caramelized perfection with a sweet and spicy kick.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 fully combined and smooth.
02 - Add the chicken thighs to the marinade and toss thoroughly to ensure each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Set your gas or charcoal grill to medium-high heat. Lightly oil the grates using a folded paper towel dipped in vegetable oil to prevent the chicken from 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 an instant-read thermometer inserted into the thickest part registers 165°F and the juices run clear.
05 - Transfer the grilled chicken to a platter and let it rest for 3 to 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Tips from hearthlykitchen:
01 -
- The honey in the marinade creates this gorgeous caramelized crust that makes everyone think you spent all day cooking when really it took fifteen minutes of prep.
- Bone-in thighs are practically impossible to overcook, so this is one of those rare recipes that actually forgives you for timing mistakes.
02 -
- If the honey starts burning on the grill before the chicken is cooked through, move the thighs to a cooler spot and close the lid to finish them with indirect heat.
- Letting the chicken come to room temperature for about fifteen minutes before grilling helps it cook more evenly and prevents that cold center problem.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade because excess moisture prevents the marinade from really grabbing onto the meat.
- For extra heat that builds rather than shocks, add a pinch of cayenne to the marinade and trust that the honey will mellow it into something complex and addictive.