Looking for an easy and super flavorful summer dinner recipe? Grilled Honey Sriracha Chicken Thighs are sweet, spicy, and cook in less than 20 minutes!
Whenever I grill chicken, I love grilling chicken thighs. Along with being super reasonably priced, they are much more apt to staying juicy and tender unlike their breast counterpart. I also find them easier to cook, and are much more forgiving when it comes to staying tender and moist even if they are a tad overcooked. Chicken breasts are much more touchy when it comes to getting them done right.
The best way to know if your chicken is cooked is to use a meat thermometer, which always makes grilling such a breeze. Before we had ours we would be poking and diligently monitoring the cooking time. Now we can sit on the patio, enjoy a beverage, and wait until the thermometer tells us our meat is done. So easy!
The marinade for these honey Sriracha chicken thighs is incredible simple and packed with flavor. If you’re a Sriracha fan like I am, you are going to LOVE this chicken! Along with the Sriracha, I added honey for some sweetness, olive oil, soy sauce, and apple cider vinegar.
Chicken Thighs - as mentioned, I love using chicken thighs when grilling, as they are economical and stay tender. They are also more forgiving than chicken breasts and don't dry out as easily.
Honey - adds a hint of sweetness to the chicken.
Soy Sauce - soy sauce adds some savory flavor to the chicken thighs.
Sriracha - gives the chicken a bit of spice! If you like things on the spicy side, add 1-2 teaspoon more than the recipe calls for.
See recipe card for full information on ingredients and quantities.
Make the marinade. In a small bowl mix together the honey, olive oil, soy sauce, Sriracha, and apple cider vinegar.
Marinate the chicken. Add the chicken thighs to a Tupperware or glass container with a lid and cover with the honey sriracha mixture. Marinate for at least 30 minutes, up to 8 hours.
Grill. Preheat the grill to medium-high heat. Once hot, grill the chicken for 8-10 minutes on each side. The internal temperature should be 170 degrees F. I always use a meat thermometer when grilling meat.
Serve. To finish the chicken thighs off once they were done cooking, I drizzled them with more Sriracha and topped them with green onions. I really loved the extra flavor that the green onions added so while technically it’s optional, I would highly recommend it.
I served these chicken thighs with grilled asparagus and grilled corn on the cob, meaning the entire meal was made without the oven being turned on. That is total winning for a summer night, in my book!
Side Salads. Other side dish recipe ideas are Green Goddess Pasta Salad, Capreze Orzo Salad, Italian Panzanella, and Strawberry Arugula Salad.
Classic Cookout Sides. Baked Beans, Loaded Baked Potato Salad, and Classic Macaroni Salad are all delicious ideas.
This chicken is also delicious chopped on a salad or inside a wrap with some mixed greens, tomatoes, and ranch.
Yep! If you happen to just really not like chicken thighs, this recipe could absolutely be made with chicken breasts, or even chicken wings. Just be sure to use that meat thermometer to ensure they are cooked through, as cooking times will vary with chicken breasts.
Yes. You can use an indoor grill pan to cook this chicken, or simply cook it in a nonstick pan on a stovetop.
You can store leftover chicken in an airtight container in the refrigerator fro up to 3 days. Leftovers are great on a salad, in pasta, or wrap.
If you tried this Honey Sriracha Chicken Thighs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
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