Honey Sriracha Chicken Thighs

These Honey Sriracha Chicken Thighs are the perfect balance between sweet and spicy and are super quick to make. Perfect for a quick weeknight meal or double the batch for a great freezer meal prep idea.

Having a recipe that is super quick like this honey sriracha chicken is so important to me as I often get overwhelmed when I am done with work and am faced with dinner decisions. There is only so much thinking I can do in a day sometimes and planning dinner is not my favorite pastime.

I have started planning my meals for the week on Sunday before I go grocery shopping and this has helped. I write up the recipes I plan to make each day and post them on the fridge so my picky teenagers can see what is on the menu. Don’t like it… they’re on their own. Luncheon meat is in the fridge.

This recipe, though, has been well received by my family. It is full of Asian-inspired flavors with a hint of spiciness, but nothing too exotic. Honey sriracha is a flavor everyone enjoys and this sriracha grilled chicken has stood the test of time on my recipe rotation for years now. You could swap this marinade and make them with a sweet and sticky honey teriyaki sauce as well.

Two other chicken recipes that they love and are Keto Chicken Parmesan and Sweet and Spicy Baked Chicken.

what makes this Sriracha Honey Chicken Recipe So great?

• Simple ingredients – It uses simple Asian ingredients that are easily found in any grocery store.
• Versatile – Can be grilled or baked so it is great for any time of the year.
• Perfect for meal prep – This sriracha grilled chicken makes a great freezer meal. Double or triple the recipe and freeze for another day so dinner is ready to just cook.
• No long marinating time – I love this recipe because it does not need a long time to marinate. 15 minutes to a half-hour is all you need.
• Adjustable spice level – Turn on the heat if you like spicy by adding more sriracha.

Ingredients For Honey Sriracha Chicken

• Chicken thighs – Bone-in or boneless skinless chicken thighs. You can make this recipe using skin-on chicken thighs but I find fat from them tends to cause the grill to flare up making them more difficult to cook without burning. I also personally like it when the marinade coats the actual chicken vs the skin alone. I just find the flavor to be better overall.
• Garlic – Because garlic is like my hot sauce… I put it in almost everything that is not a dessert or baked good.
• Ginger – Adds great flavor. Make sure to use fresh ginger and not powder.
• Hoisin sauce – an ingredient popular in Southern Chinese cuisine. Thick like molasses but with a unique sweet and salty flavor.
• Sriracha – A tangy hot sauce with Thai origins.
• Honey – Add sweetness to balance the salty heat from the other ingredients.
• Soy Sauce – Works to thin out the sauce and add a bit of umami to Asian dishes. If you are gluten-free Tamari is a great substitute.

See the recipe card below for exact quantities.

How To Make Sriracha Honey Chicken Thighs

1. For the grilled chicken thighs marinade, add the minced garlic and ginger, hoisin, sriracha, honey, and soy sauce to a small bowl and whisk to combine.

2. Use a fork to poke holes all over the chicken. This will allow the marinade to work its way inside the chicken flesh and give flavor throughout.
3. Add the chicken to a resealable plastic bag or large dish and then pour in the marinade. Let marinate for at least 15 minutes.

4. Grill over medium heat for about 10 minutes per side. If using bone-in chicken thighs you may need to grill a few minutes longer.

Tips

• Massage the meat – If using a resealable bag to marinate the honey sriracha chicken, seal it up tightly and then use your hands to massage the marinade into the chicken. If you choose to marinate in a large bowl, use your hands to massage the marinade into the chicken and then be sure to wash your hands before covering and putting the dish or bag in the fridge.
• Marinate longer for maximum flavor – While the recipe only requires 15 minutes of marinating, you can marinate the chicken thighs for up to 4 hours in the refrigerator for even more pronounced flavor.
• Cook to the proper temperature – Usually, the grilled bone-in chicken thighs take about 10-12 minutes per side to reach an internal temperature of 165ºF. Use a meat thermometer to test that the boneless grilled chicken thighs have reached this temperature before eating.

Storage

Store: Cooked chicken thighs can be stored in an airtight container in the refrigerator for 3-4 days.

Freeze: To freeze, let the cooked chicken thighs cool completely, then place in a single layer on a baking sheet. Once frozen, transfer to a resealable freezer bag or airtight container. Freeze for up to 3 months.

Reheat: To reheat from frozen, place the chicken thighs in a baking dish and cover with foil. Bake at 350°F for 20-25 minutes until heated through. You can also reheat individual portions in the microwave in 1-2 minute intervals until warmed.

Serving Suggestions

• No-Mayo Coleslaw
• Orange & Frisee Salad
• Garden Herb & White Bean Salad
• Easy & Zesty Quinoa Salad
• German Potato Salad
• Asian Cucumber Salad

More grilled Recipes

• Grilled Greek Halloumi Kebabs
• Garlic & Rosemary Grilled Lamb Chops
• Drunken Grilled Pineapple Slices
• Grilled Kofta kebabs

If you like this recipe you may also like…

• 
  Zucchini Involtini
• 
  Za’atar Spice Blend
• 
  Whole Roasted Chicken with Dijon Herb Butter

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