Sweet Spicy Grilled Chicken Thighs (Printable)
Honey-chili marinated chicken thighs grilled to crispy, juicy perfection with bold sweet and heat.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3 lbs)
→ Marinade
02 - 3 tablespoons honey
03 - 2 tablespoons tamari (gluten-free soy sauce)
04 - 1½ tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1 tablespoon sriracha or chili garlic sauce
07 - 1½ teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - ¾ teaspoon ground cumin
10 - ½ teaspoon kosher salt
11 - ¼ teaspoon freshly ground black pepper
→ Garnish
12 - 2 tablespoons fresh cilantro, roughly chopped
13 - Lime wedges for serving
# Directions:
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, turning each piece to coat evenly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Set your grill to medium-high heat, targeting approximately 400°F. Brush the grill grates with oil to prevent the skin from sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Place the thighs skin-side down on the hot grill and cook for 6 to 8 minutes until the skin is golden and crisp.
05 - Flip each thigh and continue grilling for another 6 to 8 minutes. Cook until a meat thermometer inserted into the thickest part of the thigh registers 165°F and the skin shows a light char.
06 - 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 Tips:
01 -
- The honey forms a sticky caramelized crust on the grill that you simply cannot replicate in an oven.
- Sriracha and smoked paprika create a layered heat that builds slowly rather than overwhelming you upfront.
02 -
- If you skip oiling the grill grates the honey will glue the skin to the metal and you will lose the best part of the thigh.
- Marinating overnight changes the texture dramatically, making the meat noticeably more tender and deeply seasoned throughout.
03 -
- Pat the chicken thighs dry with paper towels before marinating so the mixture adheres rather than sliding off wet skin.
- Reserve two tablespoons of marinade before adding the raw chicken, then brush it on during the last minute of grilling for an extra layer of glossy flavor.