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Flavorful Honey Sriracha Grilled Chicken Thighs Recipe with Easy Lime Slaw

honey sriracha grilled chicken thighs - featured image
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This recipe features juicy, caramelized honey sriracha grilled chicken thighs paired with a bright, tangy lime slaw. It’s quick, bold, and perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 6 boneless, skin-on chicken thighs (about 2 lbs / 900g)
  • 1/4 cup honey (85g)
  • 2 tbsp sriracha sauce
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 2 cloves fresh garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp vegetable or canola oil
  • Freshly ground black pepper, to taste
  • 2 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 medium carrot, julienned or shredded
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, a small handful chopped (optional)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together 1/4 cup honey, 2 tablespoons sriracha, 2 tablespoons soy sauce, minced garlic, grated ginger, and 1 tablespoon oil. Add freshly ground black pepper to taste.
  2. Marinate the Chicken: Pat dry the chicken thighs with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over, ensuring each piece is well coated. Marinate in the fridge for at least 20-30 minutes, up to 2 hours.
  3. Prepare the Lime Slaw: While the chicken marinates, shred green and red cabbage and julienne the carrot. In a separate bowl, whisk together lime juice, honey, olive oil, salt, and pepper. Toss the cabbage and carrot with the dressing until well coated. Stir in cilantro if using. Refrigerate until serving.
  4. Preheat the Grill or Grill Pan: Heat to medium-high (about 400°F / 200°C). Lightly oil the grill grates or pan to prevent sticking.
  5. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place skin side down on the grill. Grill for 6-7 minutes until skin is charred and crisp. Flip and grill the other side for 5-6 minutes until internal temperature reaches 165°F (74°C). Baste occasionally with leftover marinade, avoiding flare-ups.
  6. Rest the Chicken: Transfer to a plate and let rest for 5 minutes to lock in juices.
  7. Serve: Plate the chicken thighs alongside a generous heap of lime slaw.

Notes

Pat chicken dry before marinating to ensure crispy skin. Marinate no longer than 2 hours to avoid texture changes. Use medium-high heat to caramelize honey without burning. Watch for flare-ups due to honey dripping; move chicken to cooler grill area if needed. Rest chicken 5 minutes before serving. Optionally add flaky sea salt after grilling for extra flavor. Cooling Greek yogurt or sour cream pairs well as a side.

Nutrition

Keywords: honey sriracha chicken, grilled chicken thighs, lime slaw, quick dinner, easy weeknight meal, spicy sweet chicken, grilled chicken recipe

Find it online: https://chrisfeasts.com/flavorful-honey-sriracha-grilled-chicken-thighs-recipe-with-easy-lime-slaw/