# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 2 lbs)
→ 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 (optional)
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges, for serving
# Preparation Steps:
01 - In a medium mixing bowl, whisk together honey, sriracha, low-sodium soy sauce (or tamari), rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and kosher salt until thoroughly blended.
02 - Pat chicken thighs dry with paper towels. Place them in a large resealable plastic bag or a shallow dish. Pour marinade over the chicken, ensuring even coverage. Seal and refrigerate for at least 1 hour, up to 8 hours, to marinate.
03 - Preheat grill to medium-high heat (about 400°F). Lightly oil grill grates to prevent sticking.
04 - Remove chicken from marinade, allowing excess to drip off. Reserve 1/4 cup marinade to use for basting during grilling.
05 - Place chicken thighs onto the grill and cook for 6–8 minutes per side, occasionally basting with reserved marinade, until deeply caramelized and internal temperature reaches 165°F.
06 - Transfer grilled chicken thighs to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges before serving as desired.
