# What You Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (approximately 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
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - Lime wedges, for serving
# How to Make It:
01 - Whisk together honey, sriracha sauce, soy sauce, rice vinegar, olive oil, minced garlic, grated ginger, ground black pepper, and kosher salt in a medium mixing bowl until fully emulsified.
02 - Pat chicken thighs dry with paper towels and transfer them into a large resealable plastic bag or shallow dish.
03 - Pour marinade mixture over chicken, ensuring each piece is thoroughly coated. Seal bag or cover dish and refrigerate for at least 1 hour and up to 8 hours.
04 - Bring grill (gas or charcoal) to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken thighs from marinade and let excess drip off. Reserve 1/4 cup of marinade for basting during grilling.
06 - Place chicken thighs on grill and cook for 6 to 8 minutes per side, occasionally brushing with reserved marinade, until deeply caramelized and internal temperature reaches 165°F.
07 - Transfer grilled chicken to a plate and allow to rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired before serving.
