Sweet Spicy Grilled Chicken Thighs (Printable)

Honey-chili marinated chicken thighs grilled to crispy, juicy perfection with bold sweet-heat flavor.

# What You 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 sauce
07 - 1 ½ tsp smoked paprika
08 - 1 tsp garlic powder
09 - ¾ tsp ground cumin
10 - ½ tsp salt
11 - ¼ tsp black pepper

→ Garnish

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

# How-To:

01 - In a large mixing bowl, whisk together the honey, tamari, olive oil, apple cider vinegar, sriracha, smoked paprika, garlic powder, cumin, salt, and black pepper until smooth and well combined.
02 - Add the chicken thighs to the marinade, turning each piece to coat thoroughly. Cover the bowl 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 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 crisp and lightly charred, and the internal temperature reaches 165°F in the thickest part.
05 - Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh cilantro and lime wedges before serving.

# Expert Tips:

01 -
  • The sticky char on the skin is the kind of thing that makes people close their eyes when they take a bite.
  • You probably have every marinade ingredient sitting in your pantry right now.
  • It doubles effortlessly for a crowd and reheats beautifully the next day.
02 -
  • If you rush the marinade time you will still get good flavor but the depth will be noticeably shy of what an overnight soak delivers.
  • Grill flare ups are common because of the honey, so keep a close eye and move pieces to a cooler spot if the flames get aggressive.
03 -
  • Pat the chicken thighs dry before marinating so the marinade actually clings instead of sliding off wet skin.
  • If using boneless skinless thighs, shave about two minutes off each side or they will dry out before you know it.

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