Sweet Spicy Grilled Chicken Thighs (Printer-friendly)

Honey-chili marinated chicken thighs grilled until crispy and caramelized with a sweet heat glaze.

# What You 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 - 1 1/2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1 tablespoon sriracha or chili garlic sauce
07 - 1 1/2 teaspoons smoked paprika
08 - 1 teaspoon garlic powder
09 - 3/4 teaspoon ground cumin
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

→ Garnish

12 - 2 tablespoons 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, salt, and pepper until well combined.
02 - Add the chicken thighs to the bowl and turn to coat evenly. 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 around 400°F. Brush the grates with oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess to drip off. Place the thighs skin-side down on the grill and cook for 6 to 8 minutes per side until the skin is crisp and lightly charred.
05 - Insert a meat thermometer into the thickest part of the largest thigh — it should register 165°F before you pull the chicken off the grill.
06 - Transfer the chicken to a platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped cilantro and lime wedges before serving.

# Expert Tips:

01 -
  • The honey in the marinade creates this gorgeous sticky crust that seals in every drop of juice, making each bite ridiculously tender.
  • It genuinely takes five minutes to stir together the marinade, so even on your laziest evening you can pull this off without thinking.
02 -
  • Resist the urge to move the chicken around on the grill, because patience during those first few minutes is what creates the crisp skin instead of a torn messy surface.
  • If you use boneless thighs instead, shave about two minutes off each side since they cook through much faster and can dry out before you realize.
03 -
  • Pat the chicken thighs dry with paper towels before marinating so the skin crisps rather than steams on the grill.
  • Let the meat come to room temperature for about fifteen minutes before grilling so it cooks more evenly from edge to center.

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