# Components:
→ 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, finely 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 for serving
# Directions:
01 - In a medium mixing bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, ground black pepper, and kosher salt until fully emulsified.
02 - Blot chicken thighs dry with paper towels and place them in a large resealable plastic bag or a shallow marinating dish.
03 - Pour the prepared marinade over the chicken, ensuring even coating on all pieces. Seal the bag or cover the dish, then refrigerate for a minimum of 1 hour and up to 8 hours.
04 - Preheat the grill to medium-high heat, approximately 400 degrees Fahrenheit. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, letting any excess drip off. Reserve 1/4 cup of marinade for basting during grilling.
06 - Place chicken thighs on the grill and cook for 6 to 8 minutes per side, occasionally basting with reserved marinade, until caramelized and the internal temperature reaches 165 degrees Fahrenheit.
07 - Transfer grilled chicken thighs to a plate, allow to rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges before serving.
