Sweet Spicy Grilled Chicken Thighs (Printable)

Honey-chili marinated chicken thighs grilled until crispy, caramelized, and bursting with bold sweet-heat flavor.

# What You'll Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs (about 3 lbs)

→ Marinade

02 - 3 tbsp honey
03 - 2 tbsp tamari (gluten-free soy sauce)
04 - 1 ½ tbsp olive oil
05 - 1 tbsp apple cider vinegar
06 - 1 tbsp sriracha or chili garlic sauce
07 - 1 ½ tsp smoked paprika
08 - 1 tsp garlic powder
09 - ¾ tsp ground cumin
10 - ½ tsp kosher salt
11 - ¼ tsp freshly ground black pepper

→ Garnish

12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges for serving

# Steps:

01 - In a large mixing bowl, whisk together the honey, tamari, olive oil, apple cider vinegar, sriracha, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth and well combined.
02 - Add the chicken thighs to the bowl, turning each piece to coat evenly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. Lightly brush the grill grates with oil to prevent the skin from sticking.
04 - Remove the chicken thighs from the marinade, allowing any excess to drip off. Place them skin-side down on the hot grill and cook for 6 to 8 minutes until the skin is crisp and lightly charred. Flip and grill the other side for another 6 to 8 minutes, or until a meat thermometer inserted into the thickest part registers 165°F.
05 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and lime wedges before serving.

# Expert Tips:

01 -
  • The honey and sriracha marinade creates a sticky caramelized crust that is genuinely addictive.
  • Bone in skin on thighs stay incredibly juicy even if you accidentally overcook them by a minute or two.
02 -
  • Do not skip the rest period or you will lose half the juices onto your cutting board the moment you cut into the meat.
  • If your marinade has a lot of liquid clinging to the chicken, pat it slightly before grilling or the sugar will cause flare ups that blacken the skin before the meat cooks through.
03 -
  • A meat thermometer is the single tool that will save you from dry chicken forever and it costs almost nothing.
  • Marinate overnight if you can because the flavor difference between one hour and twelve hours is dramatic and unmistakable.

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