Sweet N Spicy Grilled Chicken (Printable View)

Honey-chili marinated chicken thighs grilled until juicy and caramelized. Bold flavor, effortless prep.

# 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

# 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 combined.
02 - Add the chicken thighs to the bowl and toss thoroughly to coat every piece evenly. 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 hot grill and cook for 7 to 10 minutes per side, until the internal temperature reaches 165°F and the juices run completely clear. Use an instant-read thermometer to verify doneness.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish generously with chopped fresh cilantro and serve alongside lime wedges.

# Expert Suggestions:

01 -
  • The honey caramelizes on the grill and creates this irresistible sticky crust that you simply cannot stop eating.
  • Its genuinely easy enough for a weeknight but impressive enough that people will think you spent all day on it.
02 -
  • If you rush the marinade time you will get bland chicken, the bare minimum is one hour but overnight makes a dramatic difference.
  • Letting the excess marinade drip off before grilling prevents nasty flare ups and ensures proper caramelization instead of steaming.
03 -
  • An instant read thermometer is the single best investment for grilled chicken because guessing leads to either dry meat or unsafe meat.
  • If you want a sweeter crust, bump the honey to four tablespoons and watch carefully in the last two minutes of grilling since sugar burns quickly.

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