Sweet and Spicy Grilled Chicken (Printable Version)
Honey and chili marinated chicken thighs grilled to juicy, caramelized perfection with a sweet-heat glaze.
# What You Need:
→ 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
# Directions:
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 marinade and toss thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat your gas or charcoal grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates 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 clear.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Sprinkle with chopped fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The honey soy marinade does double duty, tenderizing the chicken while building layers of sweet heat that penetrate deep into every bite.
- Bone in thighs are forgiving and stay incredibly juicy even if your grill temperature fluctuates a bit.
02 -
- If your grill runs hot, watch the honey carefully because it can go from beautifully caramelized to burnt in under a minute.
- Letting the chicken rest after grilling is not optional because skipping it means all those juices end up on your cutting board instead of in the meat.
03 -
- Pat the chicken thighs dry with paper towels before marinating so the flavors cling to the meat rather than sliding off on a wet surface.
- An instant read thermometer is the single best investment for grilled chicken because guessing leads to either dry meat or undercooked centers.