The weather’s getting warmer, and so are the recipes. Nothing spices up your summer more than my sriracha grilled chicken thighs recipe. Featuring a sweet and spicy sauce that will have your taste buds singing, this chicken thighs recipe is a sure-fire hit for the warm summer months.
Grilled boneless, skinless chicken thighs can be intimidating for new grillers, but I’m here to talk you through it. I’ll go over how long to grill chicken thighs so the meat stays juicy and it’s safe to eat. If you’re an old hat at whipping up BBQ chicken thighs on the grill, this recipe offers up something truly different and delicious to try.
My sriracha sauce, soy, and honey mixture pulls double duty in this recipe—as a glaze and as a sumptuous sauce you’ll want to pour on just about everything you cook. Try it on any of your chicken recipes and find out how much it brightens the flavors.
Jump to RecipeGrilled Honey Sriracha Chicken Thighs Recipe
Serves: 4 | Prep time: 10 mins. | Cook time: 10-15 mins.
Ingredients
2 lbs boneless skinless chicken thighs
2 tbsp olive oil
Salt to taste
2 tsp smoked paprika
4 tbsp butter
3 tbsp honey
1/4 cup sriracha sauce
2 tsp soy sauce
1/2 tsp ground ginger
3 tbsp cilantro, finely chopped
Step-by-Step Instructions for Grilled Honey Sriracha Chicken Thighs Recipe
Step 1: Light grill and set up for high direct heat on one side and low on the other. If you’ve never set up your grill for two-zone cooking, I’ve written a blog to get you started.
Step 2: Rinse chicken under cold water, pat the thighs dry, and coat with olive oil. Sprinkle salt to taste on each thigh and dust each with a dash of smoked paprika.
Step 3: Place your saucepan over low heat on grill and melt butter. Once melted, add honey, sriracha sauce, soy sauce, and ginger—whisking together. Cook for 5-7 minutes until flavors are fully integrated. If you’re family isn’t as keen on spicy food as I am, consider adjusting the amount of sriracha sauce you’re using. This can also be done on your stove inside, or on a side burner that many gas grills come with. I like to cook as many things outside as possible because after all, we’re all United By Flame.
Step 4: As sauce simmers, place chicken thighs over direct heat. Grill for 3 minutes per side or until internal temperature reaches 145°F as determined with a reliable instant read thermometer. Coat with three-quarters of the sriracha sauce mixture and continue to grill until an internal temperature of 160°F is reached; carry over cooking will take them to the USDA recommended temperature of 165°F.
Step 5: Remove from grill, drizzle remaining sriracha sauce mixture over chicken, and garnish with cilantro.
Skip the cilantro if you’re not a fan, but I think it adds some brightness to the dish. The best part of this delicious recipe is that it’s ready in 30 minutes or less—that’s better and healthier than a pizza! Spending 15 minutes on your grill will get you a fantastic family meal that will have everyone asking for seconds. If you make the recipe, remember to tag me on Instagram!
Make this Grilled Honey Sriracha Chicken Thighs Recipe:
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- salt to taste
- 2 tsp smoked paprika
- 4 tbsp butter
- 3 tbsp honey
- 1/4 cup sriracha sauce
- 2 tsp soy sauce
- 1/2 tsp ground ginger
- 3 tbsp cilantro finely chopped
Instructions
- Light grill and set up for high direct heat on one side and low on the other.
- Rinse chicken under cold water, pat dry, and coat with olive oil. Sprinkle salt and a dash of smoked paprika on each thigh.
- Place your saucepan over low heat on grill and melt butter. Once melted, add honey, sriracha sauce, soy sauce, and ginger and whisk together. Cook for 5-7 minutes.
- Place chicken thighs over direct heat. Grill for 3 minutes per side or until internal temperature reaches 145°F. Coat with three-quarters of the sauce and continue to grill until an internal temperature of 160°F.
- Remove from grill, drizzle remaining sauce over chicken, and garnish with cilantro.