These Honey Sriracha Chicken Thighs are so juicy, super flavorful, and pack just the right amount of heat to really wake up your taste buds!
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It’s been pretty hot and humid here in Jersey the past couple of weeks. Summer has definitely made itself known! And yet, I’m still somehow craving spicy food. Does that ever happen to you? You’re already sweating your face off, but you really want to eat something spicy? Maybe it’s just me. But I recently decided to put our exceptionally large bottle of Sriracha sauce to good use last week and made a pretty banging marinade!
We had some chicken thighs in the freezer from one of our last grocery deliveries and I actually went grocery shopping in the grocery store a couple weeks ago. That was a pretty big feat for me since I’ve been avoiding it like the…well, you know. But I was able to grab a bunch of lemons and limes while I was there (and practically everything on my shopping list). I’ve been using them to infuse my water, but they’ve also been great additions to homemade marinades.
Honey Sriracha Chicken Thighs
If you have big eaters in the family, you can count on serving two chicken thighs per person. But depending on the size of the chicken thighs you get, you could get away with serving one per person. Thighs are a super tender and juicy cut of chicken. If you’re not a fan of the skin, leave it on to seal in those juices while the chicken cooks and remove it afterwards. Marinading the chicken beforehand helps to keep it juicy, but also adds a ton of flavor that gets locked in while the chicken cooks!
This marinade starts with a 1/4 cup of Sriracha sauce. In my opinion, it’s just enough to give it a nice kick without setting your face on fire. It also helps that there’s the same amount of honey in it to offset the heat. I’ve also added orange and lime juices, plus some minced garlic. This marinade has a lot of great flavor that you can smell as the chicken cooks!
I cooked the chicken on our cast iron skillet grill to get a nice char and grill marks on the outside. Then, I finished cooking it in the oven at 350 degrees. The next time I make this recipe (and it’ll be soon because it was so good), it’s totally going on the gas grill!
If you cook them over medium heat, chicken thighs will take about 8 minutes on each side to cook through. Let them rest for a bit before cutting into them and serve them up with some grilled veggies for a super easy summer dish!
- 1 1/2 lbs, or 4 bone-in chicken thighs, skin on
- 1/4 cup Sriracha sauce
- 1/4 cup honey
- 1/3 cup orange juice
- 1 lime, juiced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- In a small bowl, whisk together Sriracha, honey, orange juice, lime juice, and garlic.
- Place chicken thighs in a container, or freezer bag, and pour marinade over chicken.
- Place container in fridge for at least 2 hours, or overnight.
- Preheat oven to 350 degrees.
- Spray a cast iron skillet grill with non-stick cooking spray and heat over medium.
- Season the chicken thighs with salt and pepper. Add them to the skillet, skin-side-down, and cook for about 7 minutes.
- Then, flip the chicken thighs and cook for another 5-7 minutes.
- Transfer the chicken thighs to a baking sheet lined with foil and non-stick cooking spray.
- Continue cooking for 20 minutes, or until the meat is cooked through.
- Allow the chicken to rest 5 minutes before serving.
If chicken thighs aren’t your jam, try this marinade on vegetables, shrimp, pork, or boneless, skinless chicken breasts before grilling! It’s so flavorful with just the right amount of Sriracha heat!
Did you make this Honey Sriracha Chicken Thighs recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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