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Honey Sriracha Grilled Chicken Thighs

These easy Honey Sriracha Grilled Chicken Thighs are a sweet and spicy masterpiece! Juicy, smoky, tender grilled chicken is slathered in a homemade honey sriracha sauce that you’ll be licking off your fingers after every bite.

Want more honey sriracha flavor? Try these Honey Sriracha Grilled Shrimp!

Sweet and Spicy Grilled Chicken Thighs

It takes some serious self-control to refrain from devouring each and every one of these honey sriracha chicken thighs. The skin is charred and crispy while the insides are tender and juicy – it’s grilled chicken at its finest. The sweet, salty and spicy honey sriracha sauce takes these bad boys over the edge into utter perfection!

First, you’ll get fresh pops of ginger and garlic, then the sweetness from the honey and the heat from the sriracha will kick in. Each layer of flavor is more irresistible than the last! I originally made these chicken thighs for a Super Bowl party, and everyone went absolutely bananas for them – they disappeared from the serving tray in a matter of minutes. Even the smallest taste is guaranteed to get you hooked for life.

Fresh ginger, honey, fresh lime halves and the rest of the ingredients on a marble countertop

What You’ll Need

With all the flavor packed into these juicy grilled chicken thighs, it’s hard to believe they’re not even marinated! You’ll just have to wait and see for yourself.

  • Chicken Thighs: I highly recommend checking out the brand Just Bare. Their chickens are vegetable and grain fed, raised in a good environment, and never given hormones or antibiotics. This makes their meat incredibly juicy and delicious – you really can tell the difference.
  • Unsalted Butter
  • Minced Ginger
  • Minced Garlic: Freshly minced garlic is preferable to the bottled stuff.
  • Smoked Paprika: This adds a hint of heat to supplement the sriracha.
  • Ground Cloves: You’ll love the warmth and subtle sweetness that ground cloves provide.
  • Honey: I like using raw, unprocessed honey to keep my chicken free of preservatives.
  • Sriracha Sauce: Use your go-to brand.
  • Lime Juice: Freshly squeezed.
Honey sriracha chicken on a piece of parchment paper with fresh chopped herbs sprinkled over the chicken

Can I Use Another Cut of Chicken?

The thighs are among the most flavorful parts of the chicken – even Bobby Flay prefers to use thighs over any other cut. They’re extra tender, juicy and rich, and they stay that way for days even after they’re reheated.

That being said, there are other options for those of you who are trying to use up that chicken you already have in your fridge. Just adjust the cook time accordingly depending on the cut you’re using. Dark-meat options like thighs take longer to cook than light-meat cuts like breasts.

How to Make Honey Sriracha Grilled Chicken Thighs

While the grill is preheating, the sauce comes together in a few minutes over the stove. If you’d like, you can cook the chicken over the stove as well using an indoor grill pan or a large skillet. Either way, it’s best to take the chicken out of the fridge 15-30 minutes before you cook it.

Heat Grill: Heat the grill to medium-high heat, about 400ºF.

Cook Ginger & Garlic: Add the butter to a small saucepan. Once it’s melted, add in the fresh ginger and garlic. Stir until fragrant, about 1 minute.

Add Remaining Glaze Ingredients: Add the smoked paprika, ground cloves, honey, sriracha and lime juice. Stir to combine and let the sauce simmer for 4-5 minutes.

Season Chicken: Pat the chicken thighs dry and season them with salt and pepper on both sides.

Four seasoned raw chicken thighs on a plate on top of a marble counter

Grease Grill: Spray the grill grates with cooking spray or rub them with an olive oil-soaked rag.

Grill Chicken: Place the chicken thighs onto the grill, skin side down. Grill them for 4-5 minutes, then flip the thighs over and grill them for another 4-5 minutes.

Continue Cooking & Flipping: Continue to grill the chicken, flipping it over every 3-4 minutes so it doesn’t burn, until its internal temperature reaches 165ºF. This should take about 25-30 minutes.

Add Glaze: During the last 5 minutes of grilling, brush the glaze onto both sides of the chicken.

Remove From Heat & Let Rest: Remove your chicken from the grill and let it rest for at least 5 minutes to allow the juices to settle in.

Enjoy! Serve the chicken with your favorite sides such as Grilled Corn on the Cob or Crispy Air Fryer Zucchini Fries.

Extra honey sriracha sauce being brushed onto a grilled chicken thigh

How Can I Tell When My Chicken is Done?

Using a meat thermometer is a surefire way to determine the doneness of your chicken. Once the internal temperature registers at 165°F, remove the chicken from the heat.

Tips for Success

The advice below will help you knock your honey sriracha grilled chicken thighs out of the park. Let’s jump right in!

  • Trim Off Excess Fat or Skin: Be sure to remove any extra fat or skin that’s hanging off your chicken. Otherwise, it could drip down to the grill and cause flare-ups.
  • Don’t Forget to Grease the Grill Grates: It’s important to either spray your grill grates with nonstick cooking spray or (carefully) rub them with an oil-soaked rag. This prevents your chicken from sticking, which is especially important as the glaze caramelizes.
  • Flip the Chicken Frequently: I like to flip my chicken over every few minutes to ensure even cooking on both sides. I suggest doing this with tongs to avoid burning yourself.
  • Add the Glaze Toward the End: Don’t brush the sriracha sauce onto your chicken until about 5 minutes before you remove it from the heat. The honey caramelizes very quickly, and you don’t want the glaze to burn.
Honey sriracha chicken on a sheet of parchment paper with a honey dipper and a basting brush

Serving Suggestions

There’s so much you can do with this honey sriracha grilled chicken. Don’t hold back! Remove the bone from the chicken prior to cutting it up for your convenience.

  • Add it to Salads
  • Put it in Wraps
  • Mix it Into Mac and Cheese
  • Use it as a Pizza Topping
  • Add it to Quesadillas
  • Make Chicken Kebabs
  • Put it in Sandwiches
  • Use it as a Nacho Topping
Grilled honey sriracha chicken thighs on a sheet of parchment paper with three fresh lime slices

Storage and Reheating

Grilled chicken should be refrigerated in an airtight container after it has cooled completely. Enjoy it within 4-5 days of cooking it. Reheat it for a minute or two in the microwave or warm it up over low heat until it’s warmed through.

Do These Freeze Well?

Yes, you can freeze your grilled chicken thighs for up to 2 months if you’d like. Simply place the cooled thighs into a heavy-duty freezer bag, squeeze out all of the air, seal the bag and store it in the freezer. Thaw out frozen chicken in the fridge overnight before reheating it.

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A bunch of honey sriracha grilled chicken thighs and a small dish of red sauce

Honey Sriracha Grilled Chicken Thighs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


These easy Honey Sriracha Grilled Chicken Thighs are a sweet and spicy masterpiece! Juicy, smoky, tender grilled chicken is slathered in a homemade honey sriracha sauce that you’ll be licking off your fingers after every bite.


  • 2.5 lbs. Just BARE Chicken Thighs
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cloves
  • 4 Tablespoons honey
  • 6 Tablespoons sriracha
  • 1 Tablespoon lime juice


  1. Heat grill to medium-high heat, about 400ºF.
  2. In a small saucepan, add butter. Once melted add in fresh ginger and garlic. Stir until fragrant, about 1 minute.
  3. Next add in smoked paprika, ground cloves, honey, sriracha and lime juice. Stir to combine and let simmer for 4-5 minutes.
  4. Pat chicken thighs dry. Season with salt and pepper on both sides.
  5. Spray grill grates with cooking spray or rub with olive oil-soaked rag.
  6. Place chicken thighs on grill, skin side down first. Grill for 4-5 minutes. Flip the chicken over and grill on the other side for 4-5 minutes.
  7. Continue to cook chicken, flipping every 3-4 minutes so it doesn’t burn until the internal temperature is 165ºF. (about 25-30 minutes)
  8. During the last 5 minutes of grilling brush the glaze on both sides of the chicken.
  9. Remove from grill.
  10. Serve.


  • To Store & Reheat: Refrigerate cooled chicken in an airtight container and enjoy it within 4-5 days. Reheat it in the microwave or over low heat on the stove or grill until it’s warmed through.
  • To Freeze: Place cooled thighs into a heavy-duty freezer bag, squeeze out all of the air, seal the bag and store in the freezer for up to 2 months. Thaw chicken in the fridge overnight before reheating.


  • Serving Size: 1 thigh
  • Calories: 477
  • Sugar: 21 g
  • Sodium: 477 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Carbohydrates: 32 g
  • Fiber: 0 g
  • Protein: 35 g
  • Cholesterol: 182 mg

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More Flavorful Chicken Recipes

Tons of my top favorite weeknight meals incorporate chicken. The dishes below are among them!

*** This recipe was sponsored by Just BARE Chicken. However, like always all opinions are 100% mine! Thank you for supporting the brands that support Joyful Healthy Eats. ***



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45 comments on “Honey Sriracha Grilled Chicken Thighs”

  1. Avatar photo
    Timothy Woods

    My wife and I are both working and we don’t have time to work on complicated recipes. This Honey Sriracha Grilled Chicken Thighs recipe is so easy, even I can make it in less than 30 minutes! This recipe is fantastic for when you want a quick, hearty meal with minimal ingredients.

  2. Just had this for dinner tonight with pork chops. A must-do dish ! Just a bit too spicy for us although I used only a third of the sriracha sauce, so I added some heavy cream and it was gorgeous !!! One more of your receipes that convinced us ! Thank you so much Krista for sharing those treasures with us !! I’ll do it again and again, for sure !!!
    Remain blessed !!!

    1. Thank you so much, Christel! Yes, the sriracha definitely packs a punch! So glad you are finding recipes you love!

  3. Great recipe. The chicken was wonderful. The sauce had just the right amount of sweetness and spice. Will definitely make again.

  4. I love this sweet heat recipe. It has a unique flavor because of the gloves and ginger. I adapted the recipe for the oven becasuse I don’t have a grill. I first seared the chicken in a cast iron for 5 minutes on each side – medium/high heat. Then I baked in the oven 400 degrees for about 30 minutes, flipping half way. I added the glaze after 30 min and I let the residual heat continue to cook the chicken, flipping to glaze both sides.
    This recipe is amazing! My man loved it and it’s definitely getting added to our rotating menu.

  5. This is one of the best chicken thigh recipes I have found! You definitely need to love spice but it is wonderful if you do! I have shared this several times.

  6. I’ve made this about 10 times thus far for various dinner parties and events – it is the hit of the party. Simply one of the best recipes I’ve used in awhile – the clove and smoked paprika give it depth. We use honey from our own hives and its simply to die to for.

  7. Excellent! Just made this tonight and loved it, though I left the kids’ thighs naked because they don’t appreciate the finer things in life yet (like spicy food). Will absolutely make again. As a note, I used boneless skinless thighs and it turned out fine.

  8. This recipe was absolutely delicious! My husband had thirds! I do think he may have overlooked the chicken on the grill a bit because we didn’t taste the sauce much and there was no spice flavor from the sriracha. Though that with was perfect for my toddler. The chicken was so tender and juicy. I ended up making a half batch of the sauce to drizzle over the rest of the chicken so we could get the full flavor of the sauce. It was amazing! I will definitely make this again. I served it with cilantro lime rice and grilled corn on the cobb. Yum!

  9. Just made this tonight and it was so good! I used indirect heat to grill the chicken over charcoal and basted it every 10 minutes while it was cooking. Thanks for a great recipe!

  10. I made these tonight but with country style pork shoulder ribs! They were SOOOO good! They were just enough sweet and just enough heat and the garlic added a nice bit to it too! I rubbed down my ribs with a 50/50 mix of EVOO and Sesame oil. The fat crisped up nicely and locked in all that good juiciness! Great recipe! Going to make some wings or thighs next!

  11. Out of all the comments only 1 person has actually made this.

    I wish people who commented on food blog sites would actually cook it, instead of useless comments of how there husband would like it or how yummy it looks.

    Cook it and then comment, or otherwise find a chat site where you can exercise your fingers.

    I’m gonna cook it tonight and if it’s shit I will reply back.

    1. Are you being ironic Jim? Complaining about people leaving comments without cooking the food… and there you are… leaving a comment without having cooked the food.

      I HAVE cooked the food a few times and it’s fantastic… I’ve come back today for the recipe as I’m making it tonight for probably the 8th time.

    2. I give you five stars for this comment. I am trying to narrow down my dinner plans, and I use, and always leave feedback. Not super helpful😂!

  12. Will these taste good if I make it without the skin? Also, would you recommend to brine the chicken before?

    1. absolutely! skin or no skin, the sauce is amazing! And no, I wouldn’t brine the chicken before hand. The sauce will be enough flavor!

  13. Avatar photo
    James mc cabe

    Thank you for all the recipes, can’t wait to do this one and the same sauce on shrimp, tried the chicken skewers with spicy peanut sauce today on the grill in sunny Dublin , Ireland cheers.

    1. Woohoo! Love it James! Glad the chicken with peanut sauce turned out well. You are definitely gonna enjoy these chicken, the sauce is killer!

  14. That looks really tasty. But, even though sriracha isn’t especially hot, it’s too hot for my wife. I’m going to keep the recipe in my “reserved for when she goes to visit family” recipe file. I’m not a griller so I’ll also have to adapt the recipe to the oven. It isn’t that I can’t grill. I just don’t care for grilled foods.

    1. haha.. I love that you have a “reserved for when she goes to visit family” file. 🙂 You will love this recipe and it will definitely be gone by the time she gets home.

  15. Avatar photo
    Bethany @ athletic avocado

    These chicken thighs look finger-lickin good! You are so right, chicken thighs are for sure the best part of the chicken, no need to debate that!

  16. Avatar photo
    Lora @savoringitaly

    These chicken thighs are just dreamy! I love to try different recipes with sriracha and this is one I will have to try next!!!

  17. I am addicted to sriracha right now! My husband loves chicken thighs, so this is definitely going on our menu!

  18. Avatar photo
    Cookin Canuck

    I’d take chicken thighs over chicken breasts any day of the week, particularly if they’re slathered in a gorgeous glaze like this!

    1. Trying them tonight. For ease in measuring, 6 tablespoons siracha is about 1/3 cup and 4 tablespoons honey is 1/4 cup. Easier than using a tablespoon at a time. Looking forward to trying this!