Sweet Spicy Grilled Chicken Thighs (Printable version)
Honey-chili marinated chicken thighs grilled until crispy and caramelized. Bold sweet-heat flavor in every bite.
# What you 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 - 1½ tbsp olive oil
05 - 1 tbsp apple cider vinegar
06 - 1 tbsp sriracha or chili garlic sauce
07 - 1½ 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
# How To:
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 and turn each piece to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Heat the grill to medium-high, targeting approximately 400°F. Brush the grate with oil to prevent the chicken skin from sticking.
04 - Remove the thighs from the marinade, allowing any excess to drip off. Place them skin-side down on the hot grate and grill for 6 to 8 minutes per side, until the skin is crisp and lightly charred and the internal temperature at the thickest part registers 165°F on a meat thermometer.
05 - Transfer the chicken to a platter and let it rest for 5 minutes so the juices redistribute. Garnish with chopped cilantro and lime wedges before serving.
# Expert Advice:
01 -
- The honey and chili balance each other perfectly so nobody at your table will complain about sweetness or heat.
- Bone in thighs stay impossibly juicy even if you accidentally overcook them by a minute or two.
02 -
- The honey will cause flare ups on a grill so keep a spray bottle of water nearby and do not walk away.
- Overnight marinating makes a noticeable difference in flavor penetration so plan ahead when you can.
03 -
- Pat the chicken thighs dry before adding them to the marinade because excess moisture prevents the skin from crisping properly.
- Let the chicken come to room temperature for fifteen minutes before grilling so it cooks more evenly from edge to edge.