Description
Juicy bone-in chicken thighs marinated and glazed with a spicy-sweet sriracha sauce, perfectly grilled for a caramelized exterior and tender interior.
Ingredients
Scale
- 8 bone-in chicken thighs
- 1/4 cup sriracha sauce
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- In a large bowl, combine sriracha, honey, soy sauce, rice vinegar, ginger, garlic, and oils to create the marinade.
- Reserve 1/4 cup of the marinade for glazing later. Add chicken thighs to the remaining marinade, coating thoroughly.
- Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat grill to medium-high heat (approximately 375-400°F).
- Remove chicken from marinade and grill for 8-10 minutes per side, until internal temperature reaches 165°F.
- In the final 5 minutes of cooking, brush thighs with the reserved marinade to create a caramelized glaze.
- Let rest for 5 minutes before serving. Garnish with sliced green onions and sesame seeds.
Notes
- For a milder version, reduce the amount of sriracha and increase the honey.
- This recipe can also be made with boneless chicken thighs, adjusting cooking time accordingly.
- If you don’t have a grill, you can bake these in the oven at 400°F for about 35-40 minutes.
- The marinade also works great with pork or firm tofu.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 140mg
Keywords: sriracha chicken, spicy chicken thighs, grilled chicken, sweet and spicy chicken, Asian grilled chicken
