Sweet Spicy Grilled Chicken (Printable)
Honey-chili marinated chicken thighs grilled to crispy, caramelized golden perfection with bold sweet-heat flavor.
# What You’ll Need:
→ Chicken
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 or chili garlic 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
# Directions:
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 evenly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Heat the grill to medium-high, targeting approximately 400°F. Brush the grates with oil to prevent the skin from sticking.
04 - Remove the 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 crisp and lightly charred, and an instant-read thermometer inserted into the thickest part registers 165°F.
05 - 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 Suggestions:
01 -
- The honey creates this gorgeous sticky crust that makes everyone think you spent hours when you barely spent minutes.
- Bone in skin on thighs are forgiving and juicy even if your grill runs a little hot or your timing is slightly off.
02 -
- If you flip the chicken too early the skin will tear and stick to the grate, so wait until it releases naturally when you gently lift an edge.
- Letting the chicken come to room temperature for fifteen minutes before grilling ensures more even cooking throughout.
03 -
- Reserve a tablespoon of marinade before adding the chicken and brush it on during the last two minutes of grilling for an extra sticky glaze layer.
- A meat thermometer is the single tool that separates good grilled chicken from great grilled chicken every single time.