Sweet N Spicy Grilled Chicken (Printable)
Honey and chili marinated chicken thighs grilled to juicy, caramelized perfection with a sweet-spicy kick.
# What You'll 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
# How To Make:
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 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 excess to drip off. Place them on the hot grill and cook for 7 to 10 minutes per side, turning once, until the internal temperature reaches 165°F and juices run clear.
05 - Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and serve alongside lime wedges.
# Expert Tips:
01 -
- The honey caramelizes on the grill and creates a sticky, charred crust that is absolutely addictive.
- It uses pantry staples you probably already have, so there is no special grocery run required.
02 -
- If you rush the marinating time, the flavor will be flat on the outside and missing on the inside, so give it the full hour minimum.
- An instant-read thermometer is the single tool that prevents undercooked or dried-out chicken, and it changed my grilling game completely.
03 -
- Reserve a spoonful of marinade before adding the chicken and brush it on during the last two minutes of grilling for an extra sticky glaze.
- Charcoal adds a deeper smoky flavor, but gas gives you more temperature control, so use whichever makes you most comfortable.