Sweet Spicy Grilled Chicken (Print Version)

Honey-chili marinated chicken thighs grilled until crispy and caramelized. Bold sweet-heat flavor in every bite.

# What You'll 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 - 1 ½ tbsp olive oil
05 - 1 tbsp apple cider vinegar
06 - 1 tbsp sriracha sauce
07 - 1 ½ tsp smoked paprika
08 - 1 tsp garlic powder
09 - ¾ tsp ground cumin
10 - ½ tsp kosher salt
11 - ¼ tsp black pepper

→ Garnish

12 - 2 tbsp fresh cilantro, chopped
13 - Lime wedges for serving

# How to Make It:

01 - In a large mixing bowl, whisk together the honey, tamari, olive oil, apple cider vinegar, sriracha, smoked paprika, garlic powder, cumin, kosher salt, and black pepper until smooth and well combined.
02 - Add the chicken thighs to the bowl, turning each piece to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. Brush the grill grates with oil to prevent the chicken skin from sticking.
04 - Remove the chicken thighs from the marinade, allowing any excess to drip off. Place them skin-side down on the hot grill and cook for 6 to 8 minutes per side, until the skin is golden and crisp with light charring, and an instant-read thermometer inserted into the thickest part registers 165°F.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes so the juices redistribute. Garnish with chopped fresh cilantro and lime wedges before serving.

# Expert Advice:

01 -
  • The honey forms a sticky caramelized crust that practically glows on the plate.
  • Sriracha and smoked paprika build heat that lingers without overwhelming anyone at the table.
  • Bone in skin on thighs are forgiving and nearly impossible to dry out.
02 -
  • If you skip the rest period the juices will run out and you will wonder why the chicken seems dry despite perfect grill timing.
  • Reserve a spoonful of marinade before adding raw chicken so you can brush it on during grilling for extra glaze.
03 -
  • Pat the chicken thighs dry with paper towels before marinating so the skin crisps instead of steaming.
  • Let the marinade come to room temperature for ten minutes after the refrigerator so the honey spreads easily and coats evenly.

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