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Flavorful Sticky Honey Sriracha Grilled Chicken Thighs

honey sriracha grilled chicken thighs - featured image
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Juicy, sticky grilled chicken thighs glazed with a sweet and spicy honey sriracha marinade, served with a tangy lime crema. Perfect for easy summer BBQs and packed with bold flavor.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1/4 cup honey (85g)
  • 3 tablespoons sriracha sauce
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice (from 1 large lime)
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt, or to taste
  • For the Lime Crema:
  • 1/2 cup sour cream or Greek yogurt (120ml)
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • Pinch of salt

Instructions

  1. Make the Marinade (10 minutes): In a medium bowl, whisk together honey, sriracha, minced garlic, soy sauce, lime juice, olive oil, salt, and black pepper until smooth and shiny.
  2. Marinate the Chicken (at least 30 minutes, up to 4 hours): Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, coat each piece, seal and refrigerate for at least 30 minutes.
  3. Prepare the Lime Crema (5 minutes): Mix sour cream or Greek yogurt, lime zest, lime juice, and a pinch of salt in a small bowl. Cover and refrigerate until serving.
  4. Preheat the Grill (5-10 minutes): Heat grill to medium-high (about 400°F / 200°C). Clean and oil grates to prevent sticking.
  5. Grill the Chicken (15-20 minutes): Remove chicken from marinade, letting excess drip off. Place skin-side down on grill. Cook 7-10 minutes until skin crisps and caramelizes, then flip and grill another 7-10 minutes. Baste once or twice with remaining marinade carefully.
  6. Check for Doneness: Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Juices should run clear and skin should be sticky and caramelized.
  7. Rest the Chicken (5 minutes): Transfer to a plate and let rest for 5 minutes to redistribute juices.
  8. Serve: Drizzle lime crema over chicken or serve on the side for dipping. Garnish with extra lime zest or chopped cilantro if desired.

Notes

Do not wipe off marinade before grilling to keep glaze sticky. Use medium-high heat and keep a spray bottle of water handy to control flare-ups. Flip chicken only once or twice to avoid tearing skin. Rest chicken after grilling to keep it juicy. For dairy-free lime crema, substitute sour cream with coconut yogurt. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: grilled chicken, honey sriracha chicken, summer BBQ, sticky chicken thighs, lime crema, spicy chicken, easy grilled chicken

Find it online: https://milacook.com/flavorful-sticky-honey-sriracha-grilled-chicken-thighs-recipe-for-easy-summer-bbq/