# What You'll Need:
→ 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 for gluten-free
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 - In a medium mixing bowl, whisk together honey, sriracha sauce, 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. Arrange them in a large resealable plastic bag or a shallow dish.
03 - Pour the marinade over the chicken, ensuring each thigh is fully coated. Seal or cover, then refrigerate for at least 1 hour and up to 8 hours.
04 - Heat grill to medium-high (approximately 400°F). Lightly oil the grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip off. Reserve 1/4 cup of marinade for basting.
06 - Grill chicken thighs for 6–8 minutes per side, occasionally basting with the reserved marinade, until deeply caramelized and the internal temperature reaches 165°F.
07 - Transfer grilled chicken to a plate and let rest for 5 minutes. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges before serving.
