Sweet N Spicy Grilled Chicken Thighs Recipe
You know those recipes that you try once and can’t stop thinking about? That’s exactly what happened to me with these Sweet N Spicy Grilled Chicken Thighs. Last summer, I wanted to make something exciting for a backyard barbecue, and man, this recipe stole the show.
Ingredients
- ¾ cup honey adds that perfect sweetness
- 3 tablespoons soy sauce for a touch of umami
- 2 tablespoons olive oil
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chili flakes adjust for spice lovers!
- 1 teaspoon garlic powder
- ½ teaspoon ginger paste optional but enhances the flavor
- Juice of 1 lime brings freshness and tang
- Salt and black pepper to taste
- 2 pounds of bone-in skin-on chicken thighs (you can use boneless thighs for quicker cooking)
Instructions
- Take a medium-sized bowl and whisk together all the marinade ingredients. That’s honey, soy sauce, olive oil, smoked paprika, chili flakes, garlic powder, ginger paste, lime juice, salt, and pepper. The mixture should be smooth and fragrant.
- Put the chicken thighs in a ziplock bag or a shallow dish. Pour the marinade over them, ensuring every piece is coated evenly. Seal the bag or cover the dish with plastic wrap. Pop it into the fridge and allow the flavors to meld together for at least 30 minutes. But if you have the time, go for an overnight marinade for maximum flavor.
- Preheat your grill to medium-high heat (around 400°F). For a charcoal grill, wait until the coals turn ashy white. Lightly oil the grates to ensure the chicken doesn’t stick.
- Place the chicken thighs skin-side down on the grill. Cook for about 8–10 minutes on one side without touching them, to get those lovely grill marks. Flip the thighs and grill the other side for another 8–10 minutes.
- Use a meat thermometer to check if the internal temperature has reached 165°F. If not, give it a few more minutes, flipping occasionally to prevent burning.
- Remove the chicken from the grill and give it a quick brush with any leftover marinade (optional) for an extra flavor boost. Serve hot.
Notes
- Add More Heat: Spice it up with extra chili flakes or a dash of cayenne pepper.
- Sweeter Variation: Drizzle some extra honey during the grilling process for a caramelized finish.
- Marinate Smartly: If using skinless thighs, cut shallow slits in the meat to help the marinade penetrate deeper.
- Smoky Note: Add mesquite wood chips to your charcoal grill for an authentic barbecue taste.
- Extra Sauce: Double the marinade recipe, reserving half for dipping or drizzling later. Boil and thicken it for safety before serving.