# Ingredient List:
→ 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
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges, for serving
# Steps:
01 - In a mixing bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until the mixture is smooth.
02 - Dry the chicken thighs thoroughly with paper towels. Arrange them in a resealable plastic bag or a shallow dish.
03 - Pour the marinade over the chicken thighs, turning to coat each piece evenly. Seal the bag or cover the dish, then refrigerate for at least 1 hour and up to 8 hours.
04 - Preheat the grill to medium-high heat, approximately 400°F. Lightly oil the grates to minimize sticking.
05 - Take the chicken thighs out of the marinade, letting any excess drip off. Set aside 1/4 cup of marinade for basting during grilling.
06 - Place the chicken thighs on the grill. Grill each side for 6 to 8 minutes, occasionally brushing with the reserved marinade, until caramelized and the internal temperature reaches 165°F.
07 - Transfer the grilled chicken to a plate and allow to rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges, as desired.
