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Honey-Sriracha Grilled Chicken Thighs

Honey-Sriracha Grilled Chicken Thighs - featured image
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A quick and easy grilled chicken recipe featuring a sweet and spicy honey-sriracha glaze paired with juicy charred pineapple for a smoky-sweet flavor contrast.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • ⅓ cup (113 g) honey
  • 3 tablespoons sriracha sauce
  • 2 cups (300 g) fresh pineapple, sliced into rings or chunks
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Make the marinade: In a mixing bowl, whisk together ⅓ cup honey, 3 tablespoons sriracha, 3 cloves minced garlic, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 tablespoons olive oil. Season lightly with salt and pepper. This should take about 5 minutes.
  2. Marinate the chicken: Pat the 6 chicken thighs dry with paper towels. Place them in a large resealable bag or shallow dish, pour the marinade over, and toss to coat evenly. Seal or cover, then refrigerate for at least 30 minutes, ideally 1-2 hours (max 4 hours).
  3. Prepare the pineapple: While the chicken marinates, slice fresh pineapple into rings about ½ inch thick. Set aside.
  4. Preheat the grill: Heat grill to medium-high (around 400°F / 204°C). Oil the grates lightly to prevent sticking.
  5. Grill the chicken: Place chicken thighs skin-side down on the grill. Cook about 6-7 minutes per side, basting occasionally with reserved marinade, until skin is crispy and internal temperature reaches 165°F (74°C). Move chicken as needed to avoid burning.
  6. Grill the pineapple: During the last 5 minutes, add pineapple slices to the grill. Cook about 2-3 minutes per side until grill marks appear and pineapple caramelizes slightly.
  7. Rest and serve: Remove chicken and pineapple from grill and let chicken rest for 5 minutes before serving. Drizzle extra honey-sriracha glaze if desired.

Notes

Reserve some marinade before adding raw chicken for basting to avoid flare-ups. Use tamari instead of soy sauce for gluten-free option. Thick pineapple slices prevent drying out. Let chicken rest 5 minutes after grilling to keep juices.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, sweet spicy chicken, charred pineapple, easy dinner, backyard grilling

Find it online: https://tastytuck.com/honey-sriracha-grilled-chicken-thighs-recipe-easy-sweet-spicy-dinner/