Sweet Spicy Grilled Chicken Thighs (Printable)
Honey and chili marinated chicken thighs grilled to juicy, caramelized perfection with bold sweet-heat flavor.
# 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 smooth and well blended.
02 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly. Cover tightly 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 (around 400°F). Lightly oil the grates to prevent the chicken from sticking during cooking.
04 - Remove the chicken thighs from the marinade, allowing excess to drip off. Place them on the hot grill and cook for 7–10 minutes per side, until the internal temperature reaches 165°F and juices run clear when pierced.
05 - Transfer the grilled chicken to a plate and let rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Suggestions:
01 -
- The honey and heat balance is downright addictive and you will catch yourself licking your fingers.
- Bone in thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
- Everything comes together with pantry staples you probably already have on hand.
02 -
- If you rush the marinating time you will still get decent flavor but the overnight version is a completely different dish.
- Letting the chicken come to room temperature for fifteen minutes before grilling ensures more even cooking.
03 -
- Save a few tablespoons of marinade before adding the chicken so you can brush it on during the last two minutes of grilling for an extra sticky finish.
- An instant read thermometer is the single tool that will save you from dry chicken, so use it without shame.