These super-easy Honey Sriracha Chicken thighs are just as flavorful as you might imagine! They have a simple marinade, then after they’re grilled, they’re tossed in a glaze that really adds so much. We love serving them with a simple side of grilled veggies for the perfect summertime dinner. These are also perfect with my zesty Cilantro Lime Slaw . But their sweet, spicy flavors go well with just about anything.
This chicken is marinated in a simple marinade, but the real magic happens after grilling. Right after you take the chicken off the grill, you toss it with a touch of honey, sriracha, and lime juice as a ‘glaze’ of sorts. This final step adds so much flavor, and it’s what makes this incredibly good!
Watch How To Make Honey Sriracha Chicken
We’ve been loving this with simple sides lately. Basically, we’ve just been picking out any veggies we have in the fridge and throwing them on the grill with this chicken.
But it’s also great with classics like my Mom’s Potato Salad and my Easy Green Salad for a quintessential summer meal.
Ingredients & Substitutions
- Chicken thighs – boneless skinless chicken thighs are my favorite because they’re smaller than chicken breasts and take on more flavor. They’re also harder to overcook, but you can also use chicken breasts or even pork chops. You can also use chicken tenders in this recipe, but I recommend no more than an 8-12 hour marinade because they’re already so tender.
- Honey – I’m partial to honey with sriracha, but you can also use maple syrup or agave nectar in this recipe, which are also a good flavor match.
- Sriracha – use your favorite sriracha here. I use the classic kind you can find in any grocery store, but my absolute favorite is Wild Brine fermented sriracha. It’s not quite as spicy, so I double the amount called for in the recipe when I use their fermented kind.
- Coconut aminos – is like a sweet soy sauce that isn’t as salty. You can also use a gluten-free soy sauce (low sodium) or tamari.
- Garlic – freshly minced garlic (or use a garlic press) will have the best flavor here if you don’t have fresh, substitute 1 tsp granulated garlic rather than the jarred kind. Granulated garlic is like garlic powder but has a more granulated texture and toasty garlic flavor.
- Lime – fresh lime has the best flavor here. And since it’s a simple dish, it’s definitely important to use fresh ingredients for the best results.
How to make this recipe step by step
Step 1: Start by mixing the marinade in your choice of container. I like to use the 6-cup Pyrex container for up to 2 pounds of chicken thighs.
Add the chicken thighs to the marinade and turn to coat. Cover and refrigerate for up to 24 hours.
Step 2: Preheat your grill and lightly oil if needed, ( avocado oil or olive oil both work great). When the grill is a steady 400°F, add the chicken thighs to the grill and cook for about 6-8 minutes or until the chicken naturally loosens from the grill.
Turn them and cook another 5 to 6 minutes or until the chicken thighs are done and no longer pink in the center.
Step 3 : Add the cooked chicken thighs to a bowl along with the remaining Sriracha and honey. Squeeze the fresh lime juice over the top.
Step 4: Turn the chicken thighs in the honey, Sriracha, and lime mixture to thoroughly coat them in the honey Sriracha sauce and serve immediately.
Ways to serve this
- Pair this honey sriracha chicken with my Cilantro Lime Slaw for a simple meal. Make a fuller meal by adding some Grilled Potatoes or Instant Pot White Rice .
- Try it with my Mom’s Potato Salad, Easy Green Salad, or Strawberry Spinach Salad .
- Slice it up and make it into tacos with my Cilantro Lime Slaw , grilled onions, and more sriracha on top with a hint of sour cream.
- If you have leftovers, it makes a great quesadilla, cut up into small cubes with grated pepperjack cheese, fresh salsa, and diced avocado on top.
Sriracha and honey are the perfect combination of sweet and spicy. And I think it’s even better with a touch of acid added like vinegar or citrus juice.
You can use chicken breasts in place of the chicken thighs in this recipe, or pork chops also work. If you’re using very large chicken breasts, consider cutting them in half lengthwise so the marinade makes more surface area flavorful.
Storing leftovers
- To store – place any leftover honey Sriracha chicken into an airtight container and store in the refrigerator for up to three days.
- Make ahead – this chicken is best served immediately. It can be marinated for up to one day ahead. You can also mix the marinade and keep it in the refrigerator for 4 to 5 days before adding the chicken.
- Reheating – we prefer to eat the leftovers of this honey Sriracha chicken cold, but you can place the leftovers into a skillet with a touch of water. Cover and bring the skillet to a light simmer. Cook until the chicken is heated through and the water has evaporated. Add more water if necessary
- To freeze – place any leftover chicken into an airtight container and store in the freezer for up to one month. Thaw in the fridge overnight.
Tips & Tricks
- Marinating this chicken for at least eight hours will yield the best results. I have marinated it for an hour when I’ve been running short on time, but it really is better with a longer marinade.
- It’s key with chicken not to marinate too long because it can cause the chicken to begin to break down and have a mushy texture. The sweet spot is anywhere from 8 to 24 hours or so.
- Sheet Pan Dinner: Place the marinated chicken thighs on a parchment-lined baking sheet. On the other half of the sheet (or use a 2nd sheet if your oven can accommodate it) roast a veggie like my Perfect Roasted Asparagus or Roasted Broccoli . Cook at 425ºF until done, about 20+ minutes until the chicken reaches 165ºF.
Dietary Options & Substitutions
- Dairy-free – this chicken is naturally dairy-free as written, but be sure to check the labels on your Sriracha sauce to be sure.
- Paleo – for Paleo, make sure your Sriracha is Paleo, the Wild Brine brand makes an excellent fermented Sriracha without any extra ingredients in it.
More Chicken Recipe Inspiration
- 10 Best Chicken Marinades
- Chipotle Chicken Copycat
- BBQ Grilled Chicken Thighs
- Grilled Chicken Caprese
- Grilled Bruschetta Chicken
INGREDIENTS1x2x3x
- 1 pound boneless skinless chicken thighs - 4
Marinade:
- 1 tbsp sriracha
- 1 tbsp honey
- 2 tbsp coconut aminos
- 1 tbsp lime juice - freshly squeezed
Glaze:
- 1 tsp honey
- 1 tsp sriracha
- 1 small lime wedge - about 2 tsp lime juice
INSTRUCTIONS
- Mix together all the ingredients for the marinade. Place the chicken thighs into the container with the marinade and turn them to thoroughly coat. Cover and marinate for at least 1 hour in the fridge or overnight.
- When you’re ready to cook, preheat the grill over high heat. When the grill is hot, 400ºF, place the chicken on the grill and adjust the heat as necessary to maintain a temperature near 400ºF.
- Grill 6-8 minutes per side until the chicken is done in the center. Grill times vary depending on the size of your chicken thighs.
- While the chicken grills, mix the glaze ingredients together at the bottom of a medium-sized bowl. When the chicken is done, remove it from the grill and place it into the bowl with the glaze.
- Squeeze the lime wedge over the top. Toss to thoroughly coat the chicken, then serve immediately.
NOTES
nutrition facts
This recipe was originally published in 2020 and updated in 2025 with new photos, more information, and a video.
Honey Sriracha Grilled Chicken
Ingredients
- 1 pound boneless skinless chicken thighs 4
Marinade:
- 1 tbsp sriracha
- 1 tbsp honey
- 2 tbsp coconut aminos
- 1 tbsp lime juice freshly squeezed
Glaze:
- 1 tsp honey
- 1 tsp sriracha
- 1 small lime wedge about 2 tsp lime juice
Instructions
- Mix together all the ingredients for the marinade. Place the chicken thighs into the container with the marinade and turn them to thoroughly coat. Cover and marinate for at least 1 hour in the fridge or overnight.
- When you’re ready to cook, preheat the grill over high heat. When the grill is hot, 400ºF, place the chicken on the grill and adjust the heat as necessary to maintain a temperature near 400ºF.
- Grill 6-8 minutes per side until the chicken is done in the center. Grill times vary depending on the size of your chicken thighs.
- While the chicken grills, mix the glaze ingredients together at the bottom of a medium-sized bowl. When the chicken is done, remove it from the grill and place it into the bowl with the glaze.
- Squeeze the lime wedge over the top. Toss to thoroughly coat the chicken, then serve immediately.
Notes
Nutrition
The recipe Honey Sriracha Grilled Chicken appeared first on Get Inspired Everyday! on August 17, 2025
https://getinspiredeveryday.com/food/honey-sriracha-grilled-chicken/
