# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (approximately 2 pounds)
→ Marinade
02 - 1/3 cup honey
03 - 1/4 cup sriracha sauce
04 - 2 tablespoons low-sodium soy sauce or tamari
05 - 2 tablespoons rice vinegar
06 - 2 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon grated fresh ginger
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
→ Garnish (optional)
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges
# How To Make:
01 - In a medium mixing bowl, combine honey, sriracha, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt. Whisk thoroughly to blend.
02 - Pat chicken thighs dry with paper towels and place in a large resealable bag or shallow dish.
03 - Pour marinade over chicken thighs, ensuring all pieces are fully coated. Seal bag or cover dish and refrigerate for at least 1 hour and up to 8 hours.
04 - Heat grill to medium-high (approximately 400°F). Lightly oil grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess marinade to drip off. Set aside 1/4 cup of marinade for basting.
06 - Place chicken thighs on grill and cook 6–8 minutes per side, brushing with reserved marinade occasionally. Grill until caramelized and internal temperature reaches 165°F.
07 - Transfer grilled chicken thighs to a plate and let rest 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired.
